Current coffee Offerings

All of our coffee is roasted at our shop in Ellet, Ohio using Fair Trade, Organic beans.

Check out what coffees are in our current rotation:

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Light Roast

Papua New Guinea

  • Region - Chuave District, order of the Eastern Highlands, Chimbu Province

  • Farm - Various smallholder farmers

  • Variety - Arusha, Typica

  • Altitude - 1600–1800 masl

  • Process  Method - Fully Washed

  • Notes - Caramel, chocolate, apple and lemon

Mexico

  • Region - Papaloapan, Oaxaca

  • Farm - Various smallholder farmer members of UNECAFE

  • Variety - Typica, Criollo, Bourbon, Mundo Novo, Caturra

  • Altitude - 900–1600 masl

  • Process  Method - Fully Washed

  • Notes - Mild, sweet, cocoa and lemon.

Guatemala

  • Region - El Quiche, Huehuetenango

  • Farm - 150 smallholder farmers

  • Variety - Bourbon, Catuai, Caturra

  • Altitude - 1400–1900 masl

  • Process  Method - Fully Washed

  • Notes - Lemon and nutty

Ethiopia - Natural Process

  • Region - Bensa District, Sidamo

  • Farm - Various smallholder farms

  • Variety - Indigenous Heirloom

  • Altitude - 1,850 masl

  • Process Method - Natural (beans are dried in the coffee cherry/fruit)

  • Notes - Fruity, blueberry, white grapefruit, chocolate finish

Medium Roast

Honey Process Honduras

  • Region - Marcala, Honduras

  • Farm - Rosa Elia Marquez Calix

  • Variety - Pache, Lempira, Catuai

  • Altitude - 1,750 masl

  • Process Method - Honey (beans are dried in a portion of the coffee cherry fruit)

  • Notes - Peach, cherry, chocolate, syrupy mouthfeel

Ethiopia

  • Region - Yirgacheffe, OROMIA

  • Farm - Various

  • Altitude - 1500-2000 masl

  • Process Method - Washed 

  • Notes - Lemon, honey, jasmine

Ethiopia - Natural Process

  • Region - Bensa District, Sidamo

  • Farm - Various smallholder farms

  • Variety - Indigenous Heirloom

  • Altitude - 1,850 masl

  • Process Method - Natural (beans are dried in the coffee cherry/fruit)

  • Notes - Fruity, blueberry, white grapefruit, chocolate finish

Decaf Maya

This Decaf Maya tastes so good you won't know it's decaf!  It is decaffeinated using the Mountain Water Process which uses water instead of chemicals to decaffeinate.  It has a smooth acidity and a nice full flavor as well. Tasting notes are: milk chocolate, lemon and honey.

Artisan Espresso

This is our signature espresso and our only blend made up of multiple origins. 

  • Notes - Chocolate, syrupy with light fruitiness. It

  • Medium - Dark Roast, which maintains more of the natural flavor of the coffee and keeps it super smooth!

Dark Roast

Timor

  • Region - Dili, East Timor

  • Farm - Various farms, members of Cooperativa Cafe Timor

  • Variety - Hibrido de Timor, Bourbon

  • Altitude - 800-1600 masl

  • Process Method - Fully Washed

  • Drying Method - Sun Dried

  • Notes - Bakers chocolate and tobacco with a hint of black pepper.

Nicaragua

  • Farm - Various members of Central Multiple Service Cooperative (PRODECOOP)

  • Variety - Bourbon, Caturra

  • Altitude - 1,250 masl

  • Process Method - Fully washed

  • Drying Method - Patio sun-dried

  • Notes - Dark fruit, sugar, chocolate, nutty, balanced

Sumatra

  • Region - Aceh

  • Farm - Various farms, members of KSU Qahwah Tanoh Gayo co-operative

  • Variety - Tim-Tim, Borbor, Ateng, Lini-S975, Kartika, Jaluk, Typica

  • Altitude - 1400-1600 masl

  • Process Method - Wet-Hulled

  • Notes - Chocolate, syrupy with light fruitiness.