Our Coffees

At Bean There Coffeehouse, we only serve coffees rated in the top 20% of the world’s coffee production, specialty grade. Our beans are roasted freshly each week, focusing on the specific needs of preparing a quality cup of coffee & espresso with standards set forth by the SCAA (Specialty Coffee Association of America).

Bean There Coffeehouse Espresso: Experience an incredibly balanced espresso that is powerfully alive with cocoa, walnuts and orange marmalade. Add to milk and the same notes are joined by warm caramel and berry flavors.

Bean There Coffeehouse Houseblend: Two bean blend of Central American coffees. Beautiful acidity. Medium body: pops in your mouth! The sweet floral fruity aromas give way to the deep rich baker’s chocolate and caramel the blend holds inside.

Bean There Coffeehouse Decaf: Harsh chemicals are not involved in the decaffination process used to develop our decaf houseblend and espresso.  Rather, our beans are decaffeinated through the Mountain Water Process™, a certified Organic, chemical-free method used for decaffeinating coffee. The Mountain Water Process™ uses clear, pure water from the glaciers and highest mountain in Mexico. In the decaffeination process, the green coffee beans are immersed in water in order to extract the caffeine. The water constains the soluble components of the coffee beans which hold the elements of the individual coffee’s flavor, so that during the extraction of the caffeine the beans maintain their original taste components. The resulting coffee is 99.9 caffeine free.

We are currently serving the following Single Origin Beans:

Brazilian Serra Negra Aroma: Dark Chocolate
Acidity: Medium
Mouthfeel: Thick Caramel
Flavor: Stone Fruits, English Walnuts
Finish: Peaches and Pears

Ethiopia Sidamo Natural Aroma: Black Fruits
Acidity: Refined, Dry
Mouthfeel: Juicy
Flavor: Blueberry, Vanilla
Finish: Cocoa  Aromatics: Black Fruits

Each of our coffees will be supported by:

Country of Origin
Farm/Producer/Mill or Estate
Farmer(s) Family Name
Lot Number
Process Method
Geography Coordinates
Roast Level
Cupping Notes

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