Kenya French Mission Heirloom Bourbon
The coffee that put Kenya on the map as some of the World's Best. Intensely winey, bright and robust that cools to a nice milk chocolate
finish. The ultimate Kenyan coffee.
Kenya Peaberry Micro-Lot
Intense berry, toasted marshmallow, cools to a dark chocolate finish.
Tanzania Hasambo
washed peaberry micro-lot
Orange cream, merinque, chocolate and cinnamon round out this super clean,
washed East African beauty.
Rwanda, Lake Kivu COOPAC Coop Fair Trade
Sweet, rich caramel, spice, candied lemon. COOPAC has assisted in
the construction of a school, health-care clinics, and roads and bridges
in the community, and has a program to distribute cows and goats to
the most productive farmers. COOPAC also provides farmers with an agricultural advisor to educate the growers about the latest
production methods.
Ethiopia Sidamo Dale Natural Process Organic/Fair Trade,Blueberry pie fragrance, aroma, flavor. Very
sweet and pleasant. Wonderful Single Origin espresso.
Burundi (SOLD OUT) Cultivating Hope
Sweet, full bodied, hints of cocoa and graham cracker pie crust.
Awaiting 2008 shipment. Pre-ship samples are excellent and we
are excited for it arrival.
South America
Brazil, Yellow Bourbon (SOLD OUT)
Fazenda Rainha
Sweet, mild and velvety with soft berry notes and a smooth,
long finish. Like a chocolate or banana cream pie. Total crowd
pleaser. Just dances on the tongue day 1 through 20 out of
the roaster.
Brazil, Yellow Bourbon Fazenda Cachoeira
Buttery mouthfeel, hints of caramel, vanilla. Very sweet and luxurious. Wonderful SO Espresso.
Colombia, Huila Los Naranjos de San Augustin
Hints of berries, pineapple and tropical fruit. Medium body with a
complex finish and lingering aftertaste.
Central America
Costa Rica, Central Valley Café Vida
Silky smooth, caramel, vanilla, flowers. Very sweet and fruity without
the acidity. Just a perfect cup.
Guatemala,Oriente Tzampetey Intense dark fruit, very sweet, myriad fruit acidity.
Grown in the Oriente region of Guatemala. Production of coffee
began in this region during the 1950s, and is grown by small
producers. Oriente is located on what was once a volcanic
range, and its rich soils produced this incredibly sweet coffee.
Guatemala, Huehuetenango
Finca Vista Hermosa, Peaberry Micro-Lot
A 2007 Cup of Excellence Winning farm. This coffee is elegant,
sweet, complex with a long finish. You don’t have to be an expert
to appreciate this exquisite coffee but if you are you will appreciate
the subtle, nuanced and myriad flavors in this, one of the Worlds best coffees. Go to: www.fincavistahermosa.com to check out the farm.
Mexico, Veracruz Coatepec Especial
Clean, bright acidity, snappy body with hints of milk chocolate.
Mexico, Nayarit Turruno Organic Natural
Rare Central American Natural coffee. Huge fruit—chocolate
covered cherries with a hint of juniper.
The only coffee that
guarantees total traceability. Go to: www.sancristocafe.com to
check out their unique bar code system and enter:
016-2598-009-X-NBI-SS3.
Puerto Rico, Adjuntas Mountain Made in America, from the farm of our good friends Sandra and Israel Gonzalez. Israel was born and raised on a coffee finca in Cuba before emmigating to the USA where he married, naturalized and raised 2
children before retiring from the New Jersey Public School and buying
the farm in Puerto Rico. Versatile, classic
island coffee with vanilla
and chocolate notes and velvety smooth mouthfeel. Check out: www.sandrafarms.com.
Asia
India, Monsooned Malabar
AA Super Grade
Aged for 2 years in seething, humid port warehouses to mimic
storage in the hold of an East India Company trading vessel. Bold
with hints of saddle leather, peanut brittle, coconut with an orange
zest. Words cannot explain this coffee.
Sumatra, Lintong Triple Picked
Hand sorted three times. Bright and fruity, reminiscent of some East African origins. Rhubarb, strawberry, green tea, lemongrass.
Sumatra, Mandheling
Harimau Tiger Full bodied, sweet and fruity with touches of melon and rhubarb.
Perfect fall coffee.
BLENDS
Rowster Coffee Espresso Blends
Each blend is designed for a specific purpose. The roast profiles
and component origins have all been selected for properties that
are complementary to each other. We currently offer two blends—
Milky Way and Cloud 9. The names are suggestive of their concepts.
Our blend philosophy is to make the concept more important than any individual component bean. Although we use ultra-premium specialty
grade beans, those beans often change from crop to crop, year to
year. A different bean may create a slightly different flavor profile
but accomplishes the overall goal of our espresso blend. Therefore,
we are proud to be able to switch the individual origin components
and still maintain the integrity of the blend.
Milky Way
Our beginner blend is designed to pair well with milk, be bold enough to flavor a 16 or 20 ounce latte without being one-dimensional or bitter. Three separate bean origins are roasted separately to bring out their fullest character. Care was taken to match final bean density as close as possible despite the obvious difference in roast degree. You will notice 3 distinct color and size differences, which is very unique to Milky Way and rarely seen in boutique roastery espresso offerings. Cafés that do not follow specialty coffee espresso preparation standards will find this to be an intense and forgiving espresso blend. Many of our customers tell us that it is also their most popular brewed coffee blend.
Cloud 9
Our more advanced and subtle espresso blend, the Cloud 9 concept is to meld 3 exquisite coffees from Africa, Central and South America into one complete and singular composition. The flavor should rise up in palate and inspire you. What exactly is that flavor? Like a fluffy marshmallow cloud with wisps of cocoa, fruit, flower, cinnamon, nuts, but defying your minds ability to pinpoint the exact source of that exquisite goodness. Roast profiles and density are similar so that preparation is of utmost importance. A poorly extracted shot or too much milk will drown the flavor. This is perfect for a shop running 2 espresso blends. Recommended as a straight espresso, macchiato, or traditional cappuccino (2 ounces espresso with 3 to 5 ounces steamed milk to match the color of the cuppuchin monk’s brown robe).
Brewed Coffee All of our blends are designed to be as distinctive and unique as the partners we blend for. A successful blend not only tastes good, but more importantly fits into the menu and use for our partner restaurants. A dessert coffee will counter the sweetness of the dessert with bright fruit notes, or dark chocolate and be clean and crisp, while a dinner coffee might be a bold, robust, dark roast to cut through and invigorate the senses after a savory meal. A restaurant featuring Asian or Middle Eastern spices may serve coffee with exotic perfume and floral tones or the nuance of aged or “monsooned” coffee like our Monsooned Malabar. Each conceptualization will remain constant, even if component coffees change so that the overall objective of the coffee can easily be duplicated, using new crop super premium Specialty Grade coffees. Above all, your coffee will stand out far away from the pack.
For more information, to schedule a consultation or to just order coffee (we accept Paypal secure credit card transactions via email invoicing for your convenience), contact:
