Artisan Coffee
French Roast Blend
$18.00
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French Roast is a blend of Central American and Indonesian coffees. The Central American beans provide the initial bright, pleasant acidity, and the Indonesian bean offers a beautiful earthiness that lingers on the palate. The dark roast adds caramelization that enhances the natural sugars in the coffee without over-sweetening.
This has been our most popular offering for many years. If you like a traditional coffee, this is for you.
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Cupping Profile
Tasting Notes: Chocolate, Caramel, Orange Body: Full Acidity: Bright Brew Methods: 
French press (coarse grind)
Auto Drip (medium grind)
Pour Over (medium-fine grind)
Espresso (fine grind)
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Origin Information
Country: Costa Rica, Guatemala, and Sumatra Region: Varies Elevation: Varies Harvest: Varies Cultivar: Caturra, Bourbon, Typica, Catuaí, Giling Basah Process: Varies -
Dark Roast • Agtron 38
Agtron numbers are precise, industry standard representations of the degree of roast.
The lower the number, the darker the roast.
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Acidity
Acidity, used as a coffee term, refers to bright, tangy, fruity, or wine-like flavor characteristics found in many high grown Arabica coffees.
Body
The physical mouth feel and texture of a coffee. Full bodied coffees have a strong, creamy, and pleasant, mouth feel. A coffee's body (light, medium, or full) is its thickness due to the amount of dissolved and suspended solids and oils extracted from the coffee grounds, and may range from thin and watery to thick and creamy.
Aroma
Coffee aroma is the fragrance of brewed coffee and is closely related to coffee flavor. Without our sense of smell, the taste is limited to the tongue senses of sweet, sour, salty, and bitter. Many nuances of coffee are in its scent, or "the nose." Coffee aroma is experienced after drinking the coffee when vapors drift upward into the nasal passage. This "retro-nasal" aroma is responsible for much of a coffees aftertaste.
Brewed Awakening
$18.00
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Arrgh!! Waking up.
For many of us, it’s the biggest struggle of our day.
There’s no realization more unpleasant than the one that hits you when your alarm goes off, and you know you have to get out of your warm, cozy bed.
We can help.
Light roasted coffee has more caffeine than dark roasts, so we use our most popular blend and throttle back the roaster. As a result, you get more caffeine in your cup, and each sip will make you feel more alert, focused, happy, and energetic – we promise (fingers crossed).
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Cupping Profile
Tasting Notes: Honey, Sweet, Clean, Peanut Body: Full Body Acidity: Sharp Brew Methods: French press (coarse grind)
Auto Drip (medium grind)
Pour Over (medium-fine grind)
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Origin Information
Country: Costa Rica, Guatemala, and Sumatra Region: Varies Elevation: Varies Harvest: Varies Cultivar: Caturra, Bourbon, Typica, Catuaí, Giling Basah Process: Varies -
Medium Roast • Agtron 53
Agtron numbers are precise, industry standard representations of the degree of roast.
The lower the number, the darker the roast.
-
Acidity
Acidity, used as a coffee term, refers to bright, tangy, fruity, or wine-like flavor characteristics found in many high grown Arabica coffees.
Body
The physical mouth feel and texture of a coffee. Full bodied coffees have a strong, creamy, and pleasant, mouth feel. A coffee's body (light, medium, or full) is its thickness due to the amount of dissolved and suspended solids and oils extracted from the coffee grounds, and may range from thin and watery to thick and creamy.
Aroma
Coffee aroma is the fragrance of brewed coffee and is closely related to coffee flavor. Without our sense of smell, the taste is limited to the tongue senses of sweet, sour, salty, and bitter. Many nuances of coffee are in its scent, or "the nose." Coffee aroma is experienced after drinking the coffee when vapors drift upward into the nasal passage. This "retro-nasal" aroma is responsible for much of a coffees aftertaste.
Bistro Blend
$18.00
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Our French Roast in a new guise. The same components, but the proportions skew toward the brighter Central American beans. The Indonesian coffee with its beautiful earthiness is still there but just a bit lighter on the palate.
If you like our French Roast, this is a viable alternative if you crave a new experience.
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Cupping Profile
Tasting Notes: Chocolate, Caramel, Orange Body: Full Acidity: Bright Brew Methods: French press (coarse grind)
Auto Drip (medium grind)
Pour Over (medium-fine grind)
Espresso (fine grind)
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Origin Information
Country: Costa Rica, Guatemala, and Sumatra Region: Varies Elevation: Varies Harvest: Varies Cultivar: Caturra, Bourbon, Typica, Catuaí, Giling Basah Process: Varies -
Dark Roast • Agtron 35
Agtron numbers are precise, industry standard representations of the degree of roast.
The lower the number, the darker the roast.
-
Acidity
Acidity, used as a coffee term, refers to bright, tangy, fruity, or wine-like flavor characteristics found in many high grown Arabica coffees.
Body
The physical mouth feel and texture of a coffee. Full bodied coffees have a strong, creamy, and pleasant, mouth feel. A coffee's body (light, medium, or full) is its thickness due to the amount of dissolved and suspended solids and oils extracted from the coffee grounds, and may range from thin and watery to thick and creamy.
Aroma
Coffee aroma is the fragrance of brewed coffee and is closely related to coffee flavor. Without our sense of smell, the taste is limited to the tongue senses of sweet, sour, salty, and bitter. Many nuances of coffee are in its scent, or "the nose." Coffee aroma is experienced after drinking the coffee when vapors drift upward into the nasal passage. This "retro-nasal" aroma is responsible for much of a coffees aftertaste.
Espresso Italia
$18.00
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Espresso is a process, not a particular type of bean. That said, bean blends can be designed to enhance the shots you pull. We fiddled with lots of combinations and roasts and think we have a winner here.
This is a dark roast in the tradition of Southern Italy. It is made up of four origins that have been combined like the ingredients of a beautiful casserole. Each bean has a part to play and adds its unique component to the whole. - Spero ti piaccia.
Salute! cin cin!
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Cupping Profile
Tasting Notes: Chocolate, Caramel Body: Full Acidity: Bright Brew Method: Espresso (fine grind)
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Origin Information
Country: Costa Rica, Guatemala, and Sumatra Region: Varies Elevation: Varies Harvest: Varies Cultivar: Caturra, Bourbon, Typica, Catuaí, Giling Basah Process: Varies -
Dark Roast • Agtron 35
Agtron numbers are precise, industry standard representations of the degree of roast.
The lower the number, the darker the roast.
-
Acidity
Acidity, used as a coffee term, refers to bright, tangy, fruity, or wine-like flavor characteristics found in many high grown Arabica coffees.
Body
The physical mouth feel and texture of a coffee. Full bodied coffees have a strong, creamy, and pleasant, mouth feel. A coffee's body (light, medium, or full) is its thickness due to the amount of dissolved and suspended solids and oils extracted from the coffee grounds, and may range from thin and watery to thick and creamy.
Aroma
Coffee aroma is the fragrance of brewed coffee and is closely related to coffee flavor. Without our sense of smell, the taste is limited to the tongue senses of sweet, sour, salty, and bitter. Many nuances of coffee are in its scent, or "the nose." Coffee aroma is experienced after drinking the coffee when vapors drift upward into the nasal passage. This "retro-nasal" aroma is responsible for much of a coffees aftertaste.
Costa Rica Don Roberto Tarrazú
$18.00
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This exemplary coffee comes from the Don Roberto estate where trees are grown in soil with high tropical acidity and bask in a microclimate offering the perfect balance of sunlight and precipitation. Like most Costa Rican coffee, these beans have the trademark juicy citrus fruit flavor that characterizes the region, but Don Roberto’s coffee is a bit more nuanced, with a complex sweetness that’s balanced with hints of spice.
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Cupping Profile
Tasting Notes: Honey, Sweet, Clean, Peanut Body: Full Body Acidity: Sharp Brew Methods: French press (coarse grind)
Auto Drip (medium grind)
Pour Over (medium-fine grind)
Espresso (fine grind)
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Origin Information
Country: Costa Rica Region: Tarrazú Elevation: 1300 – 1800 m.a.s.l. Harvest: January - March Cultivar: Caturra and Catuaí Process: Washed, Sun-dried -
Medium Roast • Agtron 50
Agtron numbers are precise, industry standard representations of the degree of roast.
The lower the number, the darker the roast.
-
Acidity
Acidity, used as a coffee term, refers to bright, tangy, fruity, or wine-like flavor characteristics found in many high grown Arabica coffees.
Body
The physical mouth feel and texture of a coffee. Full bodied coffees have a strong, creamy, and pleasant, mouth feel. A coffees body (light, medium, or full) is its thickness due to the amount of dissolved and suspended solids and oils extracted from the coffee grounds, and may range from thin and watery to thick and creamy.
Aroma
Coffee aroma is the fragrance of brewed coffee and is closely related to coffee flavor. Without our sense of smell, the taste is limited to the tongue senses of sweet, sour, salty, and bitter. Many nuances of coffee are in its scent, or "the nose." Coffee aroma is experienced after drinking the coffee when vapors drift upward into the nasal passage. This "retro-nasal" aroma is responsible for much of a coffees aftertaste.
-
Acidity
Acidity, used as a coffee term, refers to bright, tangy, fruity, or wine-like flavor characteristics found in many high grown Arabica coffees.
Body
The physical mouth feel and texture of a coffee. Full bodied coffees have a strong, creamy, and pleasant, mouth feel. A coffee's body (light, medium, or full) is its thickness due to the amount of dissolved and suspended solids and oils extracted from the coffee grounds, and may range from thin and watery to thick and creamy.
Aroma
Coffee aroma is the fragrance of brewed coffee and is closely related to coffee flavor. Without our sense of smell, the taste is limited to the tongue senses of sweet, sour, salty, and bitter. Many nuances of coffee are in its scent, or "the nose." Coffee aroma is experienced after drinking the coffee when vapors drift upward into the nasal passage. This "retro-nasal" aroma is responsible for much of a coffees aftertaste.
Guatemala Bella Carmona Antigua
$18.00
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The Antigua Bella Carmona comes from one of Guatemala’s most beautiful and captivating valleys, Antigua. This region’s rich volcanic soil and cool weather provide the perfect conditions to produce one of the world’s best coffees. Bella Carmona is a blend of peak of the harvest cherries that come from some of the best farms in Antigua to then be processed at Beneficio Bella Vista. This mill has been producing coffee for decades, and their experience really shows in every cup.
Bella Carmona has strong chocolate notes, a bright and fine acidity with orange and lemon notes. It offers an exquisite roundness and pleasant mouth-feel, which can satisfy the most demanding palates.
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Cupping Profile
Tasting Notes: Chocolate, Caramel, Orange Body: Full Acidity: Bright, Citric Brew Methods: French press (coarse grind)
Auto Drip (medium grind)
Pour Over (medium-fine grind)
Espresso (fine grind)
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Origin Information
Country: Guatemala Region: Antigua Elevation: 1500 –1800 m.a.s.l. Harvest: December - April Cultivar: Caturra, Bourbon, Typica Process: Washed, Sun-dried -
Medium Dark Roast • Agtron 42
Agtron numbers are precise, industry standard representations of the degree of roast.
The lower the number, the darker the roast.
-
Acidity
Acidity, used as a coffee term, refers to bright, tangy, fruity, or wine-like flavor characteristics found in many high grown Arabica coffees.
Body
The physical mouth feel and texture of a coffee. Full bodied coffees have a strong, creamy, and pleasant, mouth feel. A coffee's body (light, medium, or full) is its thickness due to the amount of dissolved and suspended solids and oils extracted from the coffee grounds, and may range from thin and watery to thick and creamy.
Aroma
Coffee aroma is the fragrance of brewed coffee and is closely related to coffee flavor. Without our sense of smell, the taste is limited to the tongue senses of sweet, sour, salty, and bitter. Many nuances of coffee are in its scent, or "the nose." Coffee aroma is experienced after drinking the coffee when vapors drift upward into the nasal passage. This "retro-nasal" aroma is responsible for much of a coffees aftertaste.
Mexican Topacio Chiapas
$18.00
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Topacio is grown by small producers located in regions of Jaltenango and Villacorzo Chiapas in Mexico. Between the January and April harvest, they hand-pulp their coffee and ferment it in small tanks before sun-drying. The majority of coffee production in this area is dominated by small producers with an average farm size of 1,5 hectares with Bourbon and Arabic Tipica trees. Several microclimates with heavy humidity give the coffee in this region a good acidity and nice body.
This region's volcanic soil and a combination of sunlight, temperature, and precipitation provide the essential components for growing Strictly High Grown coffee. Some say this is where Mexico´s best coffee can be found.
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Cupping Profile
Tasting Notes: Chocolate, Caramel, Citrus Body: Smooth Acidity: Bright Brew Methods: French press (coarse grind)
Auto Drip (medium grind)
Pour Over (medium-fine grind)
Espresso (fine grind)
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Origin Information
Country: Mexico Region: Chiapas Elevation: 900 - 1100 m.a.s.l. Harvest: December - March Cultivar: Bourbon, Typica, Caturra, Catuaí Process: Fully Washed, Patio Dried -
Medium Dark Roast • Agtron 45
Agtron numbers are precise, industry standard representations of the degree of roast.
The lower the number, the darker the roast.
-
Acidity
Acidity, used as a coffee term, refers to bright, tangy, fruity, or wine-like flavor characteristics found in many high grown Arabica coffees.
Body
The physical mouth feel and texture of a coffee. Full bodied coffees have a strong, creamy, and pleasant, mouth feel. A coffee's body (light, medium, or full) is its thickness due to the amount of dissolved and suspended solids and oils extracted from the coffee grounds, and may range from thin and watery to thick and creamy.
Aroma
Coffee aroma is the fragrance of brewed coffee and is closely related to coffee flavor. Without our sense of smell, the taste is limited to the tongue senses of sweet, sour, salty, and bitter. Many nuances of coffee are in its scent, or "the nose." Coffee aroma is experienced after drinking the coffee when vapors drift upward into the nasal passage. This "retro-nasal" aroma is responsible for much of a coffees aftertaste.
Sumatra Gayo
$18.00
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The unique process used in its production results in a full body with a concentrated flavor garnished with herbal nuances and a spicy finish. Giling Basah, the name of the traditional Sumatran process, involves hulling the parchment off of the bean at roughly 50% moisture content; for comparison, most other processes hull coffee at around 10-12% moisture. This unique Sumatran process results in a trademark flavor profile (low acidity and a richness that lingers on the back of the palate) and gives the green beans a signature dark color.
Sumatra drinkers enjoy what they feel are smoother, fuller-bodied results.
"When you have 10 coffees on a table and one of them is weird — that one is either going to be whipped and lashed, or people are going to be like, 'this is the greatest thing ever!' It's just hard to compare Sumatra alongside anything else."
–Tom Owen, Sweet Maria's resident guru commenting on Sumatra
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Cupping Profile
Tasting Notes: Cherry, Peachy, Herby Body: Full Bodied Acidity: Subtle, Smooth Brew Methods: French press (coarse grind)
Auto Drip (medium grind)
Pour Over (medium-fine grind)
Espresso (fine grind)
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Origin Information
Country: Sumatra Region: Gayo Highlands of Central Aceh Elevation: 1500 – 1800 m.a.s.l. Harvest: April - May Cultivar: Ateng, Tim-Tim Process: Giling Basah -
Medium Roast • Agtron 50
Agtron numbers are precise, industry standard representations of the degree of roast.
The lower the number, the darker the roast.
-
Acidity
Acidity, used as a coffee term, refers to bright, tangy, fruity, or wine-like flavor characteristics found in many high grown Arabica coffees.
Body
The physical mouth feel and texture of a coffee. Full bodied coffees have a strong, creamy, and pleasant, mouth feel. A coffee's body (light, medium, or full) is its thickness due to the amount of dissolved and suspended solids and oils extracted from the coffee grounds, and may range from thin and watery to thick and creamy.
Aroma
Coffee aroma is the fragrance of brewed coffee and is closely related to coffee flavor. Without our sense of smell, the taste is limited to the tongue senses of sweet, sour, salty, and bitter. Many nuances of coffee are in its scent, or "the nose." Coffee aroma is experienced after drinking the coffee when vapors drift upward into the nasal passage. This "retro-nasal" aroma is responsible for much of a coffees aftertaste.
Coffee of the Month for 3 Months (includes shipping)
$79.00
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Three Month Gift Subscription
A gift that delivers better mornings, month after month.
For the coffee lover who wants to expand their palate, this collection of freshly roasted and curated single-origin beans and carefully crafted blends provides an in-depth taste of the nuances of coffees from around the world.
Coffee of the Month for 6 Months (includes shipping)
$158.00
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Six Month Gift Subscription
A gift that delivers better mornings, month after month.
For the coffee lover who wants to expand their palate, this collection of freshly roasted and curated single-origin beans and carefully crafted blends provides an in-depth taste of the nuances of coffees from around the world.
Calm Down Decaf
$18.00
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Stay Calm
No need for the jitters or another sleepless night. And no need to forego an awesome coffee in the evening. We’ve perfected just what you crave in that late-night cup of joe.
Decaf coffees are tricky to roast. Decaffeinated beans respond inconsistently when heat is applied; they also have less moisture content, which causes them to roast faster. So, we are dealing with an unroasted bean that tends to roast darker and faster than un-decaffeinated beans.
However, because we roast in small batches, we have better control and can produce a better decaf experience. The degree of roast is going to have more impact on taste than the decaf method. So for that reason, we do not dark roast our decaf because we certainly don’t want to add the ravages of a very dark roast to the rigors of any decaffeination process.
You're going to love this decaf!
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Medium Roast • Agtron 50
Agtron numbers are precise, industry standard representations of the degree of roast.
The lower the number, the darker the roast.
-
Acidity
Acidity, used as a coffee term, refers to bright, tangy, fruity, or wine-like flavor characteristics found in many high grown Arabica coffees.
Body
The physical mouth feel and texture of a coffee. Full bodied coffees have a strong, creamy, and pleasant, mouth feel. A coffee's body (light, medium, or full) is its thickness due to the amount of dissolved and suspended solids and oils extracted from the coffee grounds, and may range from thin and watery to thick and creamy.
Aroma
Coffee aroma is the fragrance of brewed coffee and is closely related to coffee flavor. Without our sense of smell, the taste is limited to the tongue senses of sweet, sour, salty, and bitter. Many nuances of coffee are in its scent, or "the nose." Coffee aroma is experienced after drinking the coffee when vapors drift upward into the nasal passage. This "retro-nasal" aroma is responsible for much of a coffees aftertaste.
View details
Roasting Schedule
We are working hard on getting your coffee packages shipped to you as soon as possible while keeping our team members and community safe, thank you in advance for your patience. To help manage expectations, please allow 1-4 business days for order processing and note that our couriers are also expecting higher than average volumes, which could also add to shipment delay.
Anything missing?
I hope you find the bean of your dreams, but if it isn't here, send me a note. I don’t want to let you down.
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~Cheers!
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nuJava Coffee Company
409 West Van Buren, Eureka Springs, Arkansas
Purveyor of Retail, Wholesale, and Restaurant Coffee
© 2024 nuJava Coffee Company.
