Take a Delicious Break in Our Specialty Coffee Shop in Frisco, CO!

Grown on the rolling hills of southwestern Ethiopia, Yirgacheffe gourmet coffee is now known as Ethiopia’s Crown and Glory because of its high quality and distinctive flavor. For decades, this Ethiopian coffee has been meticulously hand sorted and harvested. Each batch is wet processed to improve its acidity and enhance its clean floral notes. Full bodied with mild earthy flavors, this coffee is truly at its finest when we roast it medium-light; it produces a unique fragrance and a lingering intensified finish. It boasts a sweet, rich, and smooth flavor making it a strong contender for the best African coffee in the world. 

Is produced by Cooperativa de Caficultores de Tarrazú RL (COOPETARRAZÚ), a cooperative that was founded in 1960 and now has over 3,200 members from Tarrazu, a canton in the province of San Jose, Costa Rica This coffee offers heavy aromatic complexity with a creamy body and gentle finish. Coffee Details. Roast. Light. Body. Medium. Acidity. Medium. Flavor Notes. Fruit. Orange Citrus. Chocolate. Cacao. Grain. Malt.

Guatemala Huehuetenango MAM SHB EP is sourced from small family-owned farms located within the municipalities of San Pedro Necta, Santiago Chimaltenango, Todos Santos Cuchumatan, Union Cantinil, La Libertad, and La Democracia, all in the department of Huehuetenango, Guatemala. The coffee is harvested by indigenous families on farms that average 1.5 hectares in size. This is an aggregate coffee produced by small land holders in the Huehue region. A classic example of what a Huehue tastes like. Nice screen and a clean cup. Although tasty and worth stocking, drinking this cup really lets you see how amazing the microlot single farm Guats are. Depending on personal taste, one may even like this cup better than those but hard not to see the raised acidity and sweetness as well as depth of flavor coming out of the microlots.

As traceability becomes more important to the consumer, coffee labeled as “Cerrado” has Designation of Origin status which means that “Cerrado” coffees must come from the Cerrado region. This coffee is from Fazenda Santa and is smooth and well rounded. It has low acidity, a medium body with notes of chocolate and caramel. This coffee is great as a standalone, but also thrives in blended roasts.

Brazil is one of the most well-known coffee origins and is the largest producer and exporter in the world. It is responsible for almost a third of all consumed coffee on the planet and is a mainstay for most roasters. While Brazil has several premiere regions to cultivate coffee, much of the coffee is grown in the Minas Gerais region in southern Brazil whose rich soil and climate makes a fantastic environment for cultivation. Due to its lower acidity, coffee from Brazil is universally enjoyed.

Colombia is the second largest producer of coffee in the world and the largest producer of washed and Arabica coffee. They are well known for their high quality coffee and about half of their exports come to the United States. Colombia only produces washed Arabica coffee. There are three primary varieties grown in Colombia and the coffee is referred to by the region in which it is grown. There are many coffee producing regions in the country. Colombia is proficient in producing an abundance of truly delicious and sought after coffee. This particular type is Excelso; this term is a coffee grading term in Colombia. Excelso coffee beans are large, but slightly smaller than Supremo coffee beans. Excelso coffee beans are a screen size of 15-16. Colombian coffee is graded before shipment according to bean size. It is possible that Supremo and Excelso coffee beans are harvested from the same tree, but they are sorted by it’s size. The greatest volume of exported coffee is Excelso. These beans include good-to-large flat beans and some peaberries. Antioquia/Medellin is one of the larger coffee growing areas in Colombia. This region produces the majority of Colombian coffee that is categorized by bean size grade (eg Excelso). Medellins have a medium body and are typically not as fruity/winey as coffees from other Colombian regions. The cup is well balanced and can be enjoyed at any time of day! Malt and banana fragrance with flavors of chocolate. Slightly fruity with a pronounced acidity and juicy, clean finish.

Turquesa (Turquoise in Spanish) is named after the vast blues in the oceans and skies of Mexico. This coffee has large beans, is high grown, and comes from multiple farms in the region of Chiapas. Most of the area’s coffee producers are smaller farms and owned by families of indigenous descent. This is largely due to the Zapatista movement which prevented any large coffee company from creating a monopoly in the 1990’s. The beans are European Prepared (EP) to ensure minimal defects and are wet processed, meaning the skin / pulp of the cherry is removed from the beans after harvesting. The Turquesa has chocolate and hazelnut tones and works well as a single origin and for espresso drinks.

Mexican coffees are extremely popular due to their subtle flavors and range of body. Coffee is primarily grown in the southern–most state of Chiapas, where tropical conditions, higher altitudes, and volcanic soils create ideal growing conditions. Coffee was originally introduced to the Veracruz region the Caribbean, but nowadays, most coffee is produced in the aforementioned Chiapas region. However, it’s a long-standing debate on whether Chiapas or Veracruz has the best coffees. Typically, good Mexican coffee will be light bodied with mild acidity.

The same espresso blend that keeps us going at our award winning Inn each day. Shots of Mt. Royal are a perfectly balanced harmony of sweet fruit, cocoa and soft nuttiness with a clean bright finish that make a delectable straight shot. Rosebud especially shines when married with milk, coming through like hot chocolate spiked with blueberry schnapps and hazelnut liquor. A perfect harmony of sweet fruit, cocoa and soft nuttiness with a clean bright finish that makes a delectable straight shot. This blend shines when married with milk. 

Swiss Water® Process uses the elements of water, temperature and time to create some of the most intriguing decaf coffee. First, we start with small batches of amazing coffee and green coffee extract. Then we add local water and a dash of loving attention by monitoring time and temperature until the coffee is 99.9% caffeine free. The classic taste of lively, full-bodied, rich, aromatic coffee, from Colombia’s highest coffee growing regions awaits.