'Sulawesi' Celebes

Celebes or Sulawesi as the Indonesian island is now referred to after the Dutch returned it to its native people. Kalossi is the growing region, and is named after the small town in which serves as a collection point for the coffee. This coffee has unusual depth and complexity. It exhibits a rich, full body with moderate, well balanced acidity, and a multi-dimensional aromatic character with a prominent herbal, nutty, and pleasant sweet woody notes. One of the finest in the world.

Java Estate

The best Java Estate coffees come from four government-owned estates, Jampit, Blawan, Kayumas, and Pancur. Java Estate is characterized by superb richness and body with bold earthy overtones. Highly sought after due to stricter grading standards than those of the non-governmental estates, Javas are graded by region. Javas are excellent coffees for blending with Central Americans or Colombians.

Sumatra Mandheling

Sumatra Blue Lintong is grown in the west district of Sumatra. Lintong is a sub-district of Mandheling. Lintongs and other Mandhelings are considered to be the best of the Sumatra coffees. They are graded by number of defects per ten ounce sample, Grade 1 having ten defects or less per sample. These coffees are excellent as straights and also in an espresso blend. Probably not the most elegant or refined coffee you can drink but it's gutsy, smooth, strong and earthy richness is very seductive. The complex flavors are concentrated, full-bodied, with pronounced herbal nuances. This is one of Newport's best selling coffees.

Costa Rican

Costa Rica produces excellent coffee. The altitude and temperature are similar to Guatemala's, although the landscape is not quite as spectacular. This coffee is a great mild with a good balance of acidity, body, and character which is typical of the best high-grown Central American coffees. The flavor is deep and pungent with a hint of spice and some nutty overtones lying just below the surface.

Guatemala Huehuetenaga

Guatemala produces one of the worlds more distinct coffees. This is a genuine Antigua from the area around the old capital, Guatemala's premier coffee growing region. Grown at altitudes of 5,000 to 6,000 feet in a rich, volcanic soil, creates conditions ideal for production of top quality coffee. The temperate climate, with sunny days and cool nights, allows the coffee to mature slowly, which seems to concentrate the flavors. The result is a cup with lively acidity and overtones of spice and chocolate.

Colombian Supremo Medellin

Bucaramanga is the capital city of the state of Santander, and the coffee producing areas of this region are very lush with ideal rainfall, cloud cover and soil conditions. This area is also distinctive in that a large number of fincas and plantations have maintained their original "Typica" trees instead of replacing them with "Veridad Colombian", a high yield hybrid tree developed by the Colombian Federation.

The Typica trees produce a fruit which is characteristically bold in size, heavier in body with softer but more pleasant acidity. The plantations which continue to use the Typica trees typically still maintain banana trees which are taller than the coffee trees and provide ideal shading.

Mexican Custipec SHG

A Strictly High Grown (SHG) coffee from Chiapas, one of the two southern states bordering Guatemala, Custepec is grown at approximately 4,900 feet in elevation. A medium-bodied, very clean coffee with acidity reminiscent of dry white wines, Custepec has a hint of nuttiness followed by a slight woodiness in the finish. With 90% of the total Mexican crop being produced on small farms of twenty acres or less, strictly-high grown Mexican coffees have tended to be somewhat underrated and under-appreciated relative to some of the other more well-known Central and South American coffees.

Ethiopian Yirgachefe

The birth place of the coffee plant continues to produce the most ancient and some of the most unique coffees in the world. Grown on small plantations southeast of the capital, Addis Ababa, a dry process coffee, it is grown at an elevation of 4,200 to 6,000 feet and is a blend of long and short berry beans. Flavors are complex with sometimes earthy nuances, distinctively "wild", not only in origin but also in taste. Highly exotic, sharply acidic, with racy, tangy flavors and can be very thick bodied, rich and winey.

Yemen Mocha Sanani

Yemen has probably the oldest coffee industry in the world, and although its geography and climate are not ideal for coffee, its stands of arabica, cultivated on terraced slopes at 3,000 to 7,000 feet yield coffees highly regarded on the world market. The coffee is natural, with small, round, irregular bean famous for centuries as Mocha, since it was that former port that coffee was first shipped to the West. The unique acidic, fragrant, syrupy-bodied, bitter-chocolate-flavored cup is what Yemen Mocha at its best is known for.

Tanzania Peaberry

Though normal coffee beans have two lobes, in approximately 3% of the beans one of the lobes will fail to develop, allowing the other to develop into a more round and compact shape, thus the name "Peaberry". This oddity occurs in all varieties of coffee. Tanzania Peaberry is grown on the slopes of Kilimanjaro near the Kenya border, and has some of the same characteristics as Kenya coffee, though much lighter in acidity. Some believe that the smaller, more compact shape of the bean renders flavor that is more concentrated and livelier in the cup.

Kenya AA

Following the first plantings of the coffee tree in Kenya in the late 19th century, this country has developed some of the most sophisticated coffee production, processing and marketing systems on the African continent. Kenya AA is generally regarded as the most popular of the African coffees, and is typically grown on the sides of mountains such as Mt. Kenya at an elevation of 4,200 to 6,800 feet. Mainly grown on small estates and processed at one of several mills, the AA signifies the best grade from Kenya, where coffee is graded by bean size. Kenya AA is a full-bodied coffee with a delicate acidity comparative to a smooth winey flavor.

Kona Estate "Captain Cook"

Captain Cook Coffee Company, the oldest existing coffee company in Hawaii, has been growing and processing green specialty coffee on the Kona Coast of the main island of Hawaii since 1880's. Only the freshest, ripest cherries are selected from smaller estates in this famous region are milled, graded and prepared for shipment. The coffee is grown on the slopes of both Mauna Loa and Hualalai volcanoes. The excellent soil conditions and elevations of up to 2000 feet combine with the sub-tropical climate to produce a highly sought after coffee with a superb aroma, mellowness and full-bodied flavor. We are fortunate that the growth of the specialty coffee industry has propelled the growth and development of the Kona region where the older farms are being rejuvenated and many new plantings developed after years of decline. This is one of the rarest and finest coffees on the world market.

Espresso House Blend

A blend of three different South and Central American coffees each roasted separately and at different levels. The caramelized flavor of this blend is enhanced with a dark smoky aroma but leaves a subtle nutty, mellow, and smooth after taste.

French Roast

French Roast is the darkest roast. We use a blend of high-grown, hard bean coffees from South America and Indonesia, all roasted together. While the very dark roast reduces the body, the ebony colored oily beans do brew up an intense cup with pronounced smoky overtones.