Medium roast whole bean coffee, roasted to keep the origin character intact. USDA Certified Organic, Fair Trade, single origin, 100% Arabica, in 1 lb bags roasted in small batches in Miami, Florida.

Why medium roast

A medium roast stops while the bean still tastes like the place it grew. Push a coffee darker and the roast starts to dominate, which is great when you want chocolate and body but wasteful when the bean itself has something rare to say. Our two medium roasts are the two origins with the most distinctive character in the lineup, so we hold back and let them speak.

The two we roast medium

Ethiopia Sidamo: citrusy and bright with berry and floral aromatics, a delicate body and a light cocoa sweetness. Ethiopia is where Arabica coffee originates and still grows thousands of heirloom varieties found nowhere else. That is where those fruit notes come from, and a dark roast would erase them.

Sumatra Mandheling: the opposite personality at the same roast level. Full bodied and syrupy, earthy and spicy, with very low acidity thanks to the Indonesian wet hulling process. Proof that medium roast does not mean light or thin.

How to brew a medium roast

Medium roasts reward attention. Water at 200 to 205°F, grind fresh, and use a brew method that gives you control.

Ethiopia Sidamo: pour over, medium fine grind, 1:16, 30 second bloom, about 3 minutes total.

Sumatra Mandheling: French press, coarse grind, 1:15, 4 minute steep.

Both make an excellent drip cup as well if you want to keep it simple in the morning.

Medium, medium dark, dark

If you want the origin front and center, buy medium. If you want balance and chocolate, look at our medium dark roasts. If you want bold and low acid with crema, look at the espresso roast.