Product Details

Choose your flavor for the best whole bean coffee from the Coffee Barrel, flavors of coffee include: Blueberry Cinnamon Crumble: The aroma will re mind you of blueberry muffins straight from the oven! (Flavored Coffee) Breakfast Blend: This mix of four beans roasted light and dark makes for a slightly stronger taste. Perfect for the morning commute or anytime. Colombian Supremo: Rich, well balanced, and deep with a mellow body. This is a very popular coffee around the world. Cookie Doodle: Just like an old fashion cookie! Light cinnamon with hazelnut and vanilla (Flavored Coffee) Costa Rican: Grown on the highest mountains in the Tarrazu district giving it a clear, light and rich flavor that's excellent by itself or adds sweetness when blended with other coffees. Fogcutter Blend: A very popular blend of both light and dark roasted Costa Rican. A smooth yet full flavored and clean cup of coffee. French Roast: Strong, tart and spicy but lighter than our Italian. Often blended with milder coffees to give them a fuller, deeper taste. Popular in European and American Cafes. Hazelnut: Rich hazelnut taste and one of our most popular flavors! (Flavored Coffee) Highlander Grog: Irish cream with a little spicy kick. (Flavored Coffee) Jamaican Me Crazy: A cool blend of caramel, Kahlua and vanilla. Best Seller (Flavored Coffee) Where Tradition Meets Technology Coffee is our passion—and we’ve been roasting since 1983. Our state-of-the-art Fluid Bed Roaster uses a clean stream of hot air that passes over the beans only once, unlike conventional roasters that recycle smoky, heated air. This approach prevents scorching, burning, and the buildup of tars or oils—allowing the true flavor of the coffee to shine. The result is a cleaner, brighter, more flavorful cup that reflects the natural character of every bean variety. We would like to explain a little about how our roasting of gourmet coffee is different than the mass ma jority of roasters. Since today’s coffee roasting machines are designed the same way they were over 100 years ago, the coffee taste profiles have not changed much over the years. Drum roasters make up 95% of the machines that roast coffee in the world. There are several manufactures of drum roasters, each being a little different, but all roast the same way. The beans are poured into a chamber with a round drum very similar to a clothes dryer. The drum turns so the beans are tumbling to try to give the coffee an even roast. High heat is used to get the drum hot enough to roast the beans. The beans tumble and constantly encoun tered a hot metal drum. You get the idea. We choose to roast our coffees in a machine that was new technology developed in the 70's. It is called a fluid bed roaster or some call it an air roaster. Instead of using a drum to tumble and roast the beans, our machine uses hot air in the chamber levitating and roasting the beans, similar to a hot air popcorn popper. We do not use high heat since air is blowing directly into the roast chamber over the beans. Our machine does not scorch or burn the delicate coffee beans since our chamber walls are no hotter than the beans! What do you think would happen if you opened your clothes dryer and touched the drum during its drying cycle? That is right; you would burn your fingers! Now just think what is happening to high quality, delicate tasting gourmet coffee during a ten to fifteen minute roast in a 700 - 900 degree metal drum! Also, coffee roasted in an air roaster yield more flavor (allowing for less coffee per pot) since 100% of the bean is developed. Rotary drum machines can only develop 75% to 80% of the bean; otherwise the outside of the bean would burn before the center could completely develop. So in conclusion, our coffee is not exposed to a very hot surface and we use lower roasting temperatures, therefore our coffee beans do not get scorched or burnt, producing a much better tasting coffee.