Eminent Roasted Coffee 12oz. Bag


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Light Blend

Tastes Like: Milk Chocolate, Lemon, Toffee

Region: Mexico, Ethiopia

Process: Washed

Altitude: 1250-1550 MASL

A custom Light Roast Blend consisting of Mexico/Finca Nueva Linda and Ethiopia/Ayla Bombe. This combination of bean origins provides a very smooth drinking blend that tastes predominately of Milk Chocolate and Cocoa ,that is quickly followed by the brightness of Meyer Lemon. This blend finishes with a very pleasant Almond Toffee note.


Medium Blend

Tastes Like: Cocoa, Almond, Citrus

Region: Colombia, Guatemala, Ethiopia

Process: Washed

Altitude: 1250-1550 MASL

Eminent's first Medium Blend is a 3 part concoction of Colombia, Guatemala, and Ethiopia. A very smooth, medium bodied blend that tastes of Dark Chocolate and Almond up front, with a variety of citrus fruits on its finish to include grapefruit, lemon, and even a slight hint of orange.


Expresso Blend

Tastes Like: Chocolate, Peanuts, Cedar

Region: Mexico, Sumatra

Process: Washed, Wet-Hulled

Altitude: 1250-1550 MASL


This Dark roast blend was created to simply replicate a melted peanut butter cup. Chocolate and Peanut Butter, that is all. A heavily weighted blend primarily of Mexico/Finca Nueva Linda with a small remaining percentage of Sumatra/Harimau Tiger to add a touch of earthy/savory notes.


Decaf Blend

We’ve got Decaf!!! This Colombian Decaf is cupping and tasting unlike any other Decaf I’ve had the opportunity to roast! A pleasant graham cracker mouthfeel leads into sweet & nutty undertones almost like candied pecans, and finishing with brighter notes of orange. Truly impressed with how this Decaf is roasting, as most Decaffeinated coffees can struggle during the roast.


Tastes Like: Graham Cracker, Pecan, Orange

Region:  Huila

Process: Washed

Altitude: 1200-2100 MSL

Unlike any Decaffeinated Coffee you've ever had, This Decaf origin is first cupped specifically for quality and sourced by single-origin, either region or farm. Decaf De Caña gets it's name as it is custom decaffeinated in Colombia, using a special, natural process that utilizes a solvent of ethyl acetate, which can be derived from fermented sugar. Our import partners have personally visited the decaffeination plant several times, and were impressed by the process as well as the quality in the finished cup.

The process works by soaking green coffee in a solution of E.A., which bonds to the salts of chlorogenic acid in the coffee and allows for the removal of caffeine. The coffee is removed from the solvent and steamed at low pressure to remove the E.A. compounds, and the finished product retains its flavor integrity but contains almost no caffeine at all. (The beans will contain a maximum of 0.01–0.03% caffeine.)

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