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If that's too much of a change, or if you don't or your company doesn't do plastic, you can
send a plain email (click the air mail envelope at the right), just be sure to put the word "coffee" somewhere in the subject line, or
email your order with our email order form, (click the blue envelope at right) or
at last resort, try calling, although we're shifting away from old-fashioned contacts to the modern but impersonal methods of the internet era.
Please note that Mountain City is transitioning to a more predictable roasting schedule. Most of the roasting will be done on Tuesday and Wednesday each week, with shipping and deliveries on Thursday and Friday. Please place your orders as early as possible so we can get coffee to you the same week.
Colombia Valle de Cauca
This coffee is from an estate on the Pacific coast of Colombia between the better know Medellin and Popayan regions. Bright acidity, sweet with a mild cherry flavor -- this is a well-balanced Colombia. Roasted medium, just before second-crack.
Ethiopia Natural 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 a naturally processed coffee -- bright acidity, fruity, and a bit of earthiness from the natural process. Roasted on the light side of medium, well before second crack.
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 to the beginning of second crack, lighter than most you find nowadays.
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.
Coffee to brew as espresso is traditionally 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.
The blend traditionally used in cold-brew 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.
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.
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. Usually roasted just to second crack, this is a great coffee for those late night cappuccinos.
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.
We've given up trying to do three separate roasts on decaf, so this is the same roast as our Decaf Ethiopia. Nonetheless, it makes a tasty latte or cappuccino.
If you need something darker, order the Decaf French.