Roasters of high quality specialty coffees since 1997
Experience the World in a Cup

Coffee Descriptions

Single Bean Varietals

Ethiopia Moka Harar Coffee: Ethiopia is the reputed birth place of coffee, the only place on earth where the coffee plant originally grew. The beans are of varying size and quality, yet the result is a unique coffee-drinking experience. A fine body, great acidity, winey taste and a floral aroma like no other coffee in the world.
Ethiopia Yirgacheffe Coffee: Medium roasted so the wonderful aroma is not destroyed. The taste is almost effervescent. Terrific body and an elegant clean finish.
Kenya AA Coffee: The AA designation refers to the large bean size and is the top grade. One of the most prized coffees in the world. We buy unique coffees from small lots and our offering changes from time to time. With only a small amount available, get it while it lasts! Ask us about our current offering, but the taste is generally described as medium roast, heavy body, and heavy acidity.
Tanzania Peaberry Coffee: Peaberries grow in the cherry to a single rounded shape instead of two hemispherical shaped beans. Every origin produces peaberries and Tanzania's are highly prized for their heavy body, wonderful acidity and smooth taste.

Celebes Kalossi Toraja Coffee: From the island of Sulawesi, our Kalossi frequently becomes a favorite coffee once it is sampled. Wonderfully heavy body and lower in acidity, this is a "big" coffee with fantastic depth.
Sumatra Mandheling Coffee: One of the most popular coffees in the world and one of the most versatile. Mandhelings are wonderful at virtually any degree of roast. Ours is medium roasted to exhibit the characteristic profile: heavy body, intense aroma, and nutty aftertaste.

Brazil Cerrado Coffee: The Cerrado region in southern Brazil produces some of the finest beans in the largest coffee-producing country in the world. Our lightest body and lightest roast, Cerrado has a mild sweet taste and low acidity.
Colombia Supremo Coffee: Supremo, which refers to bean size, is the larger of the two grades of coffee usually encountered. Excelso, slightly smaller, is the other grade. With its excellent balance of body and acidity, many customers make this hearty and flavorful coffee their number one choice.

Costa Rica Tarrazu Coffee: From the Pacific slopes of the central growing region, Tarrazu is roasted to a rich chestnut color with a trace of oil on the surface of the bean. A smooth, Bright, lingering taste is the result of its medium acidity.
Guatemala Antigua Coffee: Guatemala's best coffees, like this one, possess a balance of body and acidity unlike other fine coffees from Central America. Ours is medium roasted to bring out the body without destroying the "snap" of the acidity.
Mexico Altura Coffee: A large bean, medium roasted to accentuate the body and slightly nutty taste. Altura designates this coffee as high-grown.
Panama Boquete Coffee: One of the finest coffees in the world from the mountainous region that gives this coffee its name. Medium roasted, possessing wonderful body and a wonderful floral aroma.

Red Barn Blend: This is our most popular offering, and what we serve in our stores when a customer asks for a "regular." It is a blend of coffees from Central and South America, medium roasted to produce a smooth, balanced cup that is excellent with milk and sugar.
1715 Blend: The year 1715 is the year our hometown, Hopkinton, Massachusetts was founded. The coffee is mostly medium roast with a generous amount of our dark French roast blended in to produce a rich cup with a hint of smokiness. This is a great after-dinner coffee.
Faneuil Hall Blend: Developed to celebrate one of Boston's most treasured Historical Landmarks as well as the opening of our third cafe. This blend of Colombia Supremo and French Roast is one of the few dark roasted coffees we provide. Its bold and pronounced body, medium acidity, and subtle smoky taste makes this a perfect dessert coffee.

Flavored Coffee: Highly concentrated natural and artificial liquid flavors are added to 100% Colombian coffee to produce our flavored coffees. We want the coffee taste to stand out, regardless of the flavor added. Online, we currently offer Cinnamon Hazelnut, French Vanilla, Hazelnut, Swiss Chocolate Almond, and Vanilla Nut flavored coffees.

Swiss Water Process Decaffeinated Coffees: Our beans come to us decaffeinated from the Swiss Water plant in Vancouver, British Columbia. This is a proprietary process that first soaks green coffee beans in water, then separates the water from the beans, removes the caffeine, then recirculates the water on the same beans to allow them to reabsorb some of the flavors. The beans are dried and shipped ready for us to roast. Using this method, no chemicals ever touch the beans.

Espresso Dark Roast: Espresso is a method of brewing coffee, not a coffee per se. You can use any coffee to make espresso, provided you like the taste, of course. One of our darkest roasts, this is 100% arabica beans from several origins, blended to produce the traditional heavy, smoky taste with a wonderful crema.
Traditional French Roast: A true dark roast, we use only strictly high-grown beans from Central America for our French Roast. These very hard beans withstand the higher roasting temperature and acquire the characteristic smokey taste and heavy body. Our French Roast has the extra bite of a great dark roast, but retains some of the natural sweetness of the beans.