Coffee Express Co. - Our Coffee List

SOUTH AMERICA

Colombian Excelso - Smooth, aromatic, and rich in flavor. Deserving of its popularity.
Colombian Supremo - More select grade than Excelso; bold flavor and aroma.
Brazilian Cerrado (ser-ah-doh) - From the world's largest coffee producing nation, the Cerrado region produces beans that are soft and pleasant in the cup.

CENTRAL AMERICA

Mexican Altura: Veracruz/Chaipas/Oaxaca Pluma (al-tur-ah) - A light cup, with a delicate tang and pleasing bouquet.
Guatemalan SHB - Though not quite as highly regarded as the Antigua, the SHB indicates a high-grown coffee with great flavor. Good on its own or blended with another favorite.
Guatemalan Antigua (an-tee-gwa) - The most popular of the Central Americans. Wonderful flavor, good body, and balanced acidity.
Costa Rican Tarrazu (tar-ah-zoo) - Another popular Central American. A bold flavor though still in keeping with its mild Latin heritage. Considered one of the world's great coffees.
Panama Boquete (bo-ket-ay) - When these coffees are at their best, they have a delightful nut-like flavor, pleasing bouquet, with well balanced body and acidity.
Nicaragua Matagalpa (mah-tah-gul-pah) - Top grade "Strictly High Grown" (SHG) beans that have a subdued flavor, with fairly good body.
Jamaican High Mt. Baronhall Estate - This coffee is shipped directly to us from the Baron Hall Estate. While not as rare as the Blue Mountain, it is rich, with a fine lingering aftertaste.
Jamaican Blue Mountain - This is the authentic coffee only grown in the Blue Mountains. One of the world's most highly regarded and expensive coffees. A noble flavor you can only find in this cup.

AFRICA

Kenya AA - The "AA" tells that this is a top Kenyan pick. The coffee has the typical East African snap, spiciness and "winey" brightness.
Ethiopian Ghimbi (gim-bee) - From the western side of Ethiopia. Exhibits a spicy wildness, fine flavor, and relatively good body.
Ethiopian Harrar (hah-rahr) - The Harrars will surprise you with the amount of flavor they exhibit. Sometimes called "mocca", the cup has a strong "syrupy" flavor.
Ethiopian Sidamo - This coffee has a gentle taste with a fruit-like flowery flavor.
Ethiopian Yrgacheffe (yer-ga-shef) - From the Kaffa region, this coffee is grown at over 8,000 ft. and has a mellow body with an almost floral sweetness.
Zimbabwean AA - The "AA" says that it is among the highest grades available. The taste falls somewhere between the intensity of the Kenyan and the mildness of a Tanzanian.
Tanzanian Peaberry - While many think that the smaller peaberry bean produces a more intense flavor, all Tanzanian coffees exhibit a very flavorful and balanced cup.

ASIA

Yemeni Mocha Mattari/Sunani - A rare coffee, the orginal cultivated coffee. It has a complete taste with body and snap but with subtle overtones.
Indian Plantation AA - The best Indian coffees are low-key with moderate body and acidity. The rich taste found in this one makes for a very pleasing cup.

INDONESIA/PACIFIC

Sumatran Mandheling (man-day-ling) - Mandheling is a region of Sumatra that produces one of the heaviest-bodied coffees available. A full and robust flavor that blends well with other coffees.
Java Estate - With slightly larger bean size and a deep, clean taste, this is a select pick of the best Javas.
Sulawesi (Celebes) Toraja - Though this coffee shares some of the heavy body of other Indonesian coffees, it has a bit more zest, with a smoother flavor. It is a prized and rare coffee.
Papua New Guinea A - It may be a "sleeper" in terms of name recognition, but the lack of identity is more than made up for with its fine characteristics: slightly sweet acidity, heavy body.
Hawaiian Kona Fancy - Smooth and flavorful, one of the most highly prized coffees in the world. The only U.S. coffee, it comes from selected plots found only in the Kona district on the big island.
Hawaiian Kauai Peaberry (ca-why) - Kauai is another of Hawaii's Islands. Peaberry is fresh on the pallet and slightly sweet.

BLENDS

Mocha Java - A blend of the two original coffees from the Red Sea area and the Dutch East Indies. Spicy, rich, and full-bodied.
House Blend - Latin and African coffees blended to produce all the body, aroma, and flavor necessary for a great cup.
House Blend Dark - Complementing varieties are blended with a darker roast coffee to produce a cup that has a touch of the dark taste and more "oomph" than the regular House Blend.
House Blend Full City Roast - "Full City Roast" takes a coffee from just showing oil to a slightly darker brown, with more oil. Gives this blend a darker, smoother taste.
Turkish Style Blend - A taste created by combining Colombian and Brazilian coffees with a portion of darker French roast for balance that is similar to an authentic Turkish brew. The term "Turkish" often refers to a Middle Eastern brewing method.
Chicory - Not a coffee at all but a ground root that is often added to coffee. Popular in "New Orleans" style coffee blends.

We also have an Organic and an Organic Decaffeinated House Blend.

DECAFFEINATED - European Process

Green coffees are shipped from the producing country to plants in Europe for caffeine removal. The beans are soaked in very hot water that extracts oils and minerals as well as caffeine. The beans are then removed from the water and a solvent is added to absorb just the caffeine. The beans reabsorb the oils and minerals so important to coffee flavor once resoaked in the caffeine-free water and dried. There is no residue from the solvent remaining when the coffee reaches the consumer.

The following European Processed decaffeinated coffee types are part of the extensive coffee list offered by Coffee Express. The European decafs listed below have very similar taste and roast properties as their regular counterparts.

Colombian - EP
Sumatran - EP
Mocha Java - EP
House Blend - EP
Viennese Dark Roast - EP
French Dark Roast - EP

DECAFFEINATED - Swiss Water Process

Swiss Water is a patented decaffeination process that uses charcoal instead of methylene chloride to extract the caffeine. Our Swiss Water beans are processed at a plant in Vancouver, Canada, and are a good choice for customers uncomfortable with the chemicals used in the European process. The coffees listed below have similar taste and roast properties as the regular coffees with the same names.

Colombian - SWP
Kenya - SWP
Sumatran - SWP
Mocha Java - SWP
House Blend - SWP
French Roast - SWP

DARK ROAST (Dark roasting produces a more intense flavor - for both drip and espresso brewing)

Viennese Roast - This lightest of the specially blended dark roasts provides a truly rich flavor yet has a mildness not expected in a dark roast.
French Roast - The most popular of the dark roasts. Strong, spicy and smooth - makes a fine cup of espresso.
Portofino - Italian Roast - A blend of South and Central American coffees roasted at a temperature between the French and Italian roasts: produces a cup that is full-bodied but with a lighter flavor quality.
Groundhog - Italian Roast - A robust yet clean dark taste. You'll come back to this coffee day after day!
Italian Roast - The darkest of the dark roasts. It is the sweetest of the darks and the most intense.

CERTIFIED ORGANIC/FAIR TRADE COFFEES

	Organic coffees go through an intense certification process so that consumers are assured that all possible requirements have been met before they are shipped to the roaster. Each organic coffee comes with a certification stating that it has met the National Organic Program (NOP) requirements. These coffees will have tastes similar to those of their uncertified counterparts from the same regions.

	Look for the Fair Trade Certified label: It's your guarantee that the farmers who grew this coffee received a fair price for their harvest. Colombian Brazilian El Salvador Mexican Guatemalan SHB Nicaraguan Peru Ethopian Harrar Ethiopian Yrgacheffe Sumatran New Guinea Sulawesi (Celebes) Toraja Timor House Blend House Blend Dark French Roast Italian Roast Costa Rican SHB Mocha Java House Blend Full City Roast

DECAFFEINATED CERTIFIED ORGANIC

	Processed using the patented Swiss Water Process, complete with NOP certification. The tastes found in the regular decaffeinated coffees from these regions are maintained in the selection listed below.
	Decaf Mexican SWP Decaf Peru SWP Decaf Sumatran SWP Decaf House Blend SWP Decaf French Roast SWP

FLAVORED

Beyond the unique taste differences found among our single origin coffees and their blends, we also offer a good variety of flavored coffees. But what, exactly, is meant by flavored coffee and how does it get that way?

Adding flavors to coffee is definitely nothing new. The Arabic cultures were the first to add spices such as cinnamon to their coffees. Other Middle Easterners followed with the addition of cardamom, clove, nutmeg, black pepper, allspice and even ground nuts. Later came the addition of citrus peels, spirits and chocolate. In the Western world, items such as cream and sugar were added to enhance coffee flavor. Today, most flavored coffees derive their tastes from concentrates that are added to the whole beans after they are roasted.

Good taste in the cup is what we're all about at Coffee Express whether we're focusing on regular or flavored varieties. Whatever else is added, a really good cup begins with really great coffee. We use only the top picks from the best producing countries in each and every batch we roast.

Almond
Amaretto
Butterscotch
Caramel
Chocolate Almond
Chocolate Cherry
Chocolate Fudge
Chocolate Mint
Cinnamon Cream
Cinnamon Hazelnut
Cinnamon Pecan Praline
Crème Bruleé
Dutch Chocolate
French Vanilla
Hazelnut
Irish Cream
Kahlua & Cream
Macadamia Nut
Michigan Cherry
Mint Cream
Mudslide
Orange Seville
Raspberry
Spice Blend
Strawberry
Toasted Coconut

All flavors listed above are available in decaffeinated style.

Glossary of Coffee Terms

Acidity: - A gentle pucker found in the body of a good cup of coffee or espresso. A moderate amount of acidity adds balance to the flavor of coffee.

Arabica: - Original species of the coffee plant found growing wild in Ethiopia and Africa. Due to their intense aromatic flavors these high quality beans are used exclusively by specialty coffee roasting companies.

Balance: - Just the right flavor, aroma and body extracted from the beans.

Body: - The strength and substance of the coffee beverage.

Estate Coffees: - Coffees grown by a single owner or company.

Green Coffees: - The unroasted seeds of the coffee cherry after they have been processed.

Nutty: - Nuttiness is a flavor perceived in freshly roasted coffee: it is more pronounced in some coffees than in others.

Peaberry: - A small, round single bean rather than the two larger ovals found in a coffee cherry. Some say the peaberry is superior to the flat bean varieties.

Sourness: - A flavor that sometimes comes out if the coffees are picked before ripening. It can also mean a taste sensation found in some strongly acidic coffees.

Specialty Coffees: - High quality, single origin, Arabica beans that have been freshly roasted in small batches. Careful blending is sometimes used to develop complementary tastes.

Single Origin Coffees: - Unblended, straight coffees from a specific country or region.