(Daily featured roasts alternate based upon seasonal & sustainable availability)

Sumatra Organic “Mandheling” - This coffee is grown amongst the lush jungle undergrowth in the heart of the Mandheling Province
of West Sumatra. It is well-known for its smooth, well balanced intense earthy flavor with rich smooth creamy full body and clean sweet
fruity lingering rich aftertaste. Mild winey acidity with sweet brown sugar molasses aroma and brown spice, black tea, cherries,
nectarine, raisin and dark chocolate notes.
Location: Indonesian island of Sumatra
Elevation: 3300 ft.
Acidity: Low
Characteristics: Spicy, earthy, fruity

The Coffee Press – Mojave House Blend - Our signature house blend of five South American countries; This coffee possesses a
pleasant acidity, rich flavor, and finishes with a strong, full body. A great balanced coffee for any time of day.
Acidity: Low
Characteristics: Bold, spicy

The Coffee Press - Earth Blend - Specially formulated for our cold brew, this blend is 100% organic consisting of a hybrid version of
our South American house blend, along with just a hint of fruit thanks to a bit of Ethiopian in the roast!
Acidity: Low
Characteristics: Floral, dry, fruity

Mexican “Chiapas- Jade” - Grown in the mountains of the southeastern-most corner of Mexico, near the border with Guatemala. In
general, Chiapas has a humid, tropical climate. Rainfall can average more than 120 inches per year. On the several parallel "sierras" or
mountain ranges running along the center of Chiapas, climate can be quite temperate and foggy, allowing the development of cloud
forests. Chiapas is home to the ancient Mayan ruins of Palenque, Yaxchilan, Bonampak, Chinkultic and Toniná. It is also home to one
of the largest indigenous populations in the country with twelve federally recognized ethnicities. Chiapas is recognized as producing
some of the best and highest-grown Mexico coffees.
Location: Chiapas, Southern Mexico
Elevation: 4000 ft.
Acidity: Low
Characteristics: Well-balanced flavor with smooth medium body and clean sweet aftertaste. A sweet brown sugar vanilla aroma with
crisp bright acidity, orange, pear and dark chocolate notes.

Brazilian - Brazil is responsible for about a third of all coffee, making Brazil by far the world's largest producer, a position the country
has held for the last 150 years. Back in 1727, Lt. Col. Francisco de Mello Palheta, who was sent by the Portuguese Government to
French Guiana under the ruse of settling a border dispute, smuggled coffee plants out and brought them back to his home in Brazil. By
1800, coffee had spread throughout the country. Coffee plantations, covering some 10,000 square miles, are mainly located in the
southeastern states of Minas Gerais, São Paulo and Paraná where the environment and climate provide ideal growing conditions.
Location: Brazil
Elevation: 2000-4000 ft.
Acidity: Low
Characteristics: Bold & fruity yet complex, with a hint of spice

Peruvian – “Chanchamayo”
Our single origin, 100% USDA Certified Organic coffee from Peru is an exquisite light to medium roast coffee. Always a fresh roasted
coffee, Pure Peruvian Organic is made from the highest quality coffee beans. It has a nutty character and aroma with subtle hints of
chocolate. In the land of dense rain forests and mountainous landscapes is where this Fair-Trade Organic Peru coffee gets its
characteristics. The Amazon region of northeast Peru produces some of the most prized coffees in the world.
The underdog to the South America coffees growing countries, Peruvian coffee exportation accounts for just over two-percent of the
global coffee supply. Traditionally cultivated and shade grown are some attributes to the art of growing coffee in the region.
From May to September, farmers pick ripe cherries and carry them to hand pulpers and wooden fermentation tanks. This tradition of
micro-wet-milling has protected Peru’s water resources from the devastating effects of river polluting pulping factories. Most farmers are
found hiking their beans by foot or mule to the nearest town. Due to the help of Fair Trade, USA and other Organic certifying agencies,
Peru has seen stimulated growth in its coffee production and is one of the world’s top organic producers and has some of the most
exceptional and vivacious coffees among the coffee world. Our Fair Trade Organic Peru coffee is fully washed and sun dried to help
achieve the deep and unique taste that is Peru coffee.
Location: Andes
Elevation: 4000 ft.
Acidity: Mild
Characteristics: Well-balanced flavor smooth medium body with sweet brown honey maple syrup aroma. A crisp bright acidity with
citrus, raisin, apple and dark chocolate notes and clean sweet fruity rich aftertaste.

Guatemalan “Antigua” - Tucked away in a valley above 4600ft and nestled between three volcanos, this location provides ample
rainfall and constant humidity which are perfect conditions for cultivating coffee. Roasting this coffee to a medium roast brings out its
rich, spicy, floral acidity, and slight sweetness with a hint of chocolaty aroma and velvety body.
Location: Antigua; central highlands of Guatemala
Elevation: 4600 ft.
Acidity: Moderate
Characteristics: sweet, floral, velvety

Maui “Yellow Caturra” - Less acidic and more earthy than other Hawaiian coffees. Just a hint of fig, honey wheat, dark chocolate, and
spice, this variety of coffee is yellow instead of the conventional red when it is ripe. It is not commonly planted in other coffee producing
countries. Beans from the islands are known for being mild, soft, and sweet. When darkly roasted, Yellow Caturra is very smooth and
gentle. As it cools in your cup its spicy character reveals itself with hints of cinnamon, allspice, and licorice, while maintaining its full
body flavor. Grind it, and the aroma of tropical fruits fill the room! With only a few hundred trees on the island’s farm, it’s also one of our
most limited.
Location: Lahaina, Maui
Elevation: 900 ft.
Acidity: Low
Characteristics: Sweet Fruit, Honey & spice, Mild chocolate

Papua New Guinea “Lamari” - Grown in the fertile highland hills of the Lamari Valley, this blend is named for the Lamari River that
flows through Papua New Guinea's Eastern Highlands. This coffee possesses a fragrant aroma, medium acidity, with a thick syrupy
body. The flavor is sweet & robust, and finishes with a fruity, spicy hint.
Location: Obura-Wonenara region of the Eastern Highlands of Papua New Guinea
Elevation: 5000-7000
Acidity: Low
Characteristics: Sweet, robust, fruity

Ethiopian “Yirgacheffe” - Yirgacheffe coffee is grown at elevations from 1,700 to 2,200 meters above sea level, and is the considered
the best high grown coffee in southern Ethiopia, an exotic coffee region known for fine coffees. With a floral acidity, it produces a bright,
almost intensely flavored cup. The taste is often described as "wild" or "jammy" and is reminiscent of a blackberry. Ethiopian beans as a
whole are known for their winey quality and bright mouthfeels.
Location: Sidama, Ethiopia
Elevation: 4000-6000 ft.
Acidity: Mild
Characteristics: Jammy, bright & floral

Columbian “Supremo” - The Colombian coffee Region also known as the Coffee Triangle is a part of the Colombian Paisa region in
the rural area of Colombia. Most of the coffee harvest is produced in the central and southern areas, while the main areas for organic
production are the north and the south where the soil is naturally favorable to coffee farming.
Spanning the coffee growing areas of Caldas, Quindio, Risaralda and the north of Valle, Colombian coffee comes almost exclusively
from arabica cultivars. This is because the volcanic soil, annual rainfall and high altitudes of 900–2,000 meters of the main coffeeproducing regions provide an ideal environment for arabicas. Colombia coffee reviews tend to note it as medium-bodied with a rich
taste and citrus-like acidity.
Location: Rural Columbian Paisa
Elevation: 3000-4000 ft.
Acidity: Low
Characteristics: Nutty, sweet