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Colombia Valle de Cauca
A little lighter but smoother and more chocolate-ly than our recent Sierra Nevada, this coffee is from the Pacific coast, north and west of Popayan and Huila. Medium acidity, full-bodied, well-balanced. Roasted medium, just at the start of second-crack.
Ethiopia Sidamo
Ethiopia is the origin of all specialty coffee and the plants still grow wild in the highlands there. You can taste it in the cup -- this is what coffee is supposed to taste like. This natural Sidamo has a bright, sharp acidity with some lemony notes along with a moderate fruitiness characteristic of these naturals. Roasted on the light side of medium, well before second crack.
Sumatra Mandheling
Mandhelings are generally from the Northwest side of Indonesia in the northern province of Aceh. Sumatras lack the clean, sharp taste of a Central but instead have a desirable earthy taste not found in any other coffee. Mellow, very full body, medium acidity. Roasted just into second crack, lighter than most you find nowadays.
Burundi Kayanza
This East African coffee is washed, in contrast to the natural process of the Ethiopia Sidamo. Royal called the flavor "pink grapefruit" but it's at least lemony and finishes with a pleasant tartness. To preserve the citrus character, the roast is on the light side of medium, similar to the roast we use for Ethiopia.
El Salvador Santa Rita
This fruity Central tastes of ripe red berries with lot's of acidity. Supply is limited, order early and often. Roasted decidedly on the light side to maintain that fruitiness and acidity.
French Roast
Our French Roast is on the light side of the spectrum of French so it has a mild flavor with no harshness. Oily after a day or so out of the roaster, dark brown not black, retains some of the acidity and much of the character of the origin. Roasted on a Mild bean from Central or South America.
Espresso
Coffee to brew as espresso is based on a lower acidity bean since the espresso method of brewing accentuates acidity. We keep ours simple -- the base is 60% Sumatra and the other 40% is Colombia. We used to put more stuff in but we think it tastes better the way it is. Full City roast, just enough into second crack to take off the sharp edge.
Viennese Blend
The blend traditionally used in Toddy iced coffee -- you definitely need some dark roast there. This is the blend for you if you like a dark roast taste, but can't quite face straight French Roast. Our Viennese is 60% Colombia and 40% French.
Mocha Java
The traditional and probably first ever blend of coffees. Ours uses 40% each Ethiopia and Sumatra, plus 20% Colombia to add a little more sweetness. Pre-roast blended and roasted medium, just before second crack, or sometimes I make it up out of the individual components, depending.
Breakfast Blend
The origin of this blend at MCCR is lost in the fog of time, but I think it was requested by a customer of yore and we just kept on doing it. 50% Colombia, 30% Sumatra, 20% French Roast.
Decaf Ethiopia
Our decafs are currently all natural water processed beans that have been selected by Royal Coffee especially for decaffeination. Better beans make a better cup. Roasted a little darker than our regular Ethiopia, but not so dark as what is sometimes called Full City. This roast makes a tasty single-origin espresso.
Decaf French
As with our regular French Roast, this decaf version is not so dark as to lose the flavor of the bean. Decafs tend to look darker than their regular counterparts at the same roast level, so don't be surprised if it looks darker than it tastes.
Decaf Espresso
Usually a little lighter than Decaf French, though darker roasted than our regular Espresso. Since we have only one Decaf, this isn't a blend.