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Introducing Guatemala ‘The Coffee Flower’(Flor Del Café) In the 1940s, the first seedlings of Arabica coffee were planted in Agua Dulce. The high ridged, verdant mountains of this extremely remote area made not only an idyllic new home for many families but the perfect growing conditions for coffee. One of the first families to cultivate coffee was the Pérez family. The oldest, Osbaldo Pérez, worked tirelessly with his siblings to grow coffee successfully, and over the decades, the family founded several estates throughout the valley. One of the farms, called "Flor Del Café," or The Coffee Flower, would become one of the most prestigious coffee estates in the region, well regarded by coffee people around the world. Over the years, Don Osbaldo's sons innovated new agricultural techniques and implemented natural applications throughout the farm for disease and pest control. In the 1990s, Osbaldo's youngest son, Osbaldo Pérez Ramirez, bought the farm, improved processes and planted more varieties to push quality. Today, Flor Del Cafe's varietal menagerie includes traditional varieties such as Bourbon, Caturra, Catuai, and Pache, alongside the more exotic Maracaturra, Maragogype, Pacamara, Laurina, Anacafe 14, and Geisha. When processing cherry, Flor Del Cafe continues with traditional tank fermentation, agitation in washing channels, and patio drying. But the farm has also ventured into specially processed lots such as honeys, naturals, and anaerobics. Parts of the estate are annexed for producing 100% organic coffees to produce high-quality organic certified coffees. Flor del Cafe currently exports its coffee to countries like the United States, Holland, Germany, Greece, Taiwan, China, Korea, and Japan, among others.
Dancing Goats is a De Mello mainstay, a blend that pays homage to the fascinating history of magical beans we all love so much. The secret behind this De Mello signature blend is the perfect balance between a rich milk chocolate notes blend and smooth hazelnut and orange finish.
Are you feeling the Monday mornings? Looking for a coffee to caffeinate you like no other? Deadman Walking uses full-bodied Brazilian beans, creating a classic dark roast blend with a sweet kick – shifting gears from a walking zombie to a flying superman.
Named after the iconic arched entry to the Umbrian town of Perugia, Arco Etrusco is the darkest of Umbria's blends. Natural sugars found in the coffees caramelize when roasted to this depth, imparting a cane sugar sweetness and aroma. Created as a drip coffee this blend boasts a fudge-like body, low acidity, a persistent roasty aftertaste and characteristics of a sweet stout. Characteristics: Sweet, Fudge, Cane Sugar, Smokey Primary Origins: Brazil, Colombia, Mexico
This blend was crafted to pair uniquely with the sweet characteristics of milk and cream. A resonant body and deep fruity acidity helps this coffee stay structured when sipped “con latte”. Taste molasses, pecan and hints of banana in this Golden Bean North America medal-winning coffee. We love this blend for its versatility so brew in the style of your preference. Characteristics: Harmonious, Molasses, Pecan, Banana Primary Origins: Peru, El Salvador, Uganda
Master Roaster Emanuele Bizzarri created this blend to honor his home town of Perugia, Italy, where “Il Grifo”, the griffin, is the iconic symbol. Following an Italian blending tradition, seven origins meld to create this complex and intense coffee. Intricacies are revealed with different brew methods. Discover hints of dried mango, currant, lychee, tea rose, and anise in a juicy body. Characteristics: Complex, Anise, Currant, Tea Rose Primary Origins: Central America, South America, Africa
Un espresso perfetto. Defined by a creamy body and delightful sweetness that lasts through the finish. Find milk chocolate and dried fig notes in this rounded and subtly complex coffee. This blend typifies the style of coffee roasted for generations by the Bizzarri family and is the featured espresso at Caffè Umbria cafés. Brewed drip-style it smooths to a rich and refined cup. Characteristics: Creamy, Milk Chocolate, Cream, Dried Fig Primary Origins: Brazil, Colombia, Guatemala
This Organic and Fair Trade certified coffee highlights some of the Bizzarri family’s longtime supplier relationships. Grown by smallholder cooperative farmers in Peru, Mexico & East Timor it is artfully blended to balance the crisp apple-like acidity with deeper cocoa notes. We drink this remarkably agreeable & clean blend as a morning drip coffee. Characteristics: Clean, Crisp, Apple, Bittersweet Chocolate Primary Origins: Mexico, Peru, East Timor
A coffee for morning, noon and night. This medium roast is rich, balanced, and incredibly smooth. The coffee components rotate seasonally, but it's always the same easy-drinking coffee with a creamy body and a toffee-like sweetness.
After a brief hiatus last year, we are extremely excited for the return of coffees from the Kayanza province in Burundi. We have adored this area for specialty coffee over the last few years and this exceptional lot showcases the region beautifully with floral aromatics leading to a structured and tea-like body and sparkling notes of pink grapefruit, apricot and black tea. Located in the province of Kayanza in Northern Burundi, the Kibingo central washing station serves over 3,500 local smallholder growers over 18 surrounding hills in the area that bring cherry to the mill. Most of these farms are located in their backyards and produce relatively small harvests of approximately 200-300 kilos per year. Once handpicked the coffee is brought to the station to be pulped and fermented underwater for 10-12 hours before being dried on raised beds for 14-21 days. Kibingo, Burundi - Pink Grapefruit, Apricot, Black Tea Origin: Kayanza Province, Burundi Process: Washed Varietal: Red Bourbon Producer: Various smallholders
TASTING A rich and balanced profile with sugar and spice-like aromatics that lead to a syrupy texture and juicy flavours of butterscotch, plum and cocoa on the finish. COFFEE STORY An “old-school” Detour favourite returns! Back after a little hiatus, Los Idolos is a small farmers coop called “Grupo Asociativo San Agustín Los Cauchos” named for the pre-Columbian civilization known which flourished next to the mountains where the Magdalena River in San Agustin, Huila, Colombia. The coffee growers from this region initially got together to share ideas and form groups to facilitate the sale of their coffees. The group has always been quality-focused and members currently working on standardizing practices, improving their washing processes as well as their drying patios. They have managed to significantly increase the quality of their coffee over time. ORIGIN DETAILS Region: San Agustin, Huila, Colombia Farm: Various Variety: Caturra, Colombia Processing: Washed Altitude: 1600-1900 MASL Producer: Grupo Asociativo San Agustin Los Cauchos BREWING DETAILS Brew Ratio: 16g: 1g Peak Rest time: 3 to 30 days off roast
Why we love this coffee The coziest of cozy coffees, this coffee feels like sitting by a fire with the bright winter sun shining. It’s a layered and warming cup with soft citrus and sugar browning aromatics, a creamy texture and warming delicate notes of clementine, toasted almond and mulled plums. Coffee Story Like a warm illumination of heat, this limited edition blend is a little token of brightness and warmth to run through these cold mid-winter days. This blend brings together two of our favourites regions, Huila in Colombia and Tarrazu in Costa Rica and one of our favourite Producers Roger Urena. 40% of the blend is made up of a Costa Rican lot that comes from Roger Urena's farm El Toño and is processed at his Santa Teresa micro mill using the white honey method. We have worked with and purchased coffees from Cup of Excellence winning producer Roger Urena for over 6 years now and every year we are floored by his passion and extremely inspired by his obsession with quality at all levels. Roger, is a third-generation coffee producer, who also owns the wet mill, Santa Teresa 2000 where he processes the coffees from his farms. 60% of the blend is made up of a Colombian lot from The Grupo Asociativo San Agustin Los Cauchos, which is a smaller grower cooperative that formed in 2001 next to the mountains by the Magdalena River in San Agustin, Huila. These growers realized they had the potential for excellent coffee and have been working with the goal of improving each year since. They grow mostly Caturra and fully wash their coffees before drying. Brewing Recipe Brew Ratio: 16g: 1g Espresso Ratio: 2.5g: 1g Peak Rest time: 5 to 30 days off roast Origin El Toño, Tarrazú, Costa Rica, & San Agustin, Huila, Colombia Variety Catuai, Caturra Process White Honey, Washed Producer Roger Ureña & Grupo Asociativo San Agustin Los Cauchos Farm El Toño & Various Altitude 1600 to 2000 MASL Micromill Santa Teresa
Coffee Story Another returning favourite from the Tarrazu region in Costa Rica, this coffee comes to us from producer Luis Alberto Monge’s farm Santa Rosa and is processed at his family-owned micro-mill, La Lia. La Lia is located in the Leon Cortez micro-region of Tarrazu and just outside its capital city, San Marco. This picturesque micro-mill processes many different levels of honey for their coffees. This lot has undergone a yellow honey process fermentation, whereby the coffee is allowed to ferment in a small portion of its pulped fruit mucilage before being washed and dried. This process gives the coffee a much cleaner texture than darker honey processed coffees but still has tonnes of fruit character and more clarity in the cup. Brewing Recipe Brew Ratio: 16.5g: 1g Peak Rest time: 3 to 30 days off roast Origin San Lorenzo de Tarrazú, Tarrazu, Costa Rica Variety Cataui Process Yellow Honey Producer Luis Alberto Monge Farm Finca Santa Rosa Altitude 1950 MASL Micromill La Lia
It feels like opening up a tin of assorted after-dinner cookies with cozy flavours of butter, chocolate, wafers, and dried fruits. It’s got the perfect rich texture and profile for a great espresso, on its own or with a little splash of milk.
San Seb all day long ?? What a lovely thought. If we could dream up the perfect decaf this would be it!! San Sebastian is consistently one of our favourite coffees year after year and has been since all the way back in 2013. But, never once did we stop and think, could we just get it decaffeinated? Well, now we have, and honestly, there’s really nothing better. It's gotta be one of the best Decafs we’ve ever had. It’s got all the lovely aspects of San Sebastian without any of the caffeine and great as both a filter or espresso!!
BLEND NOTES: Un espresso perfetto. Defined by a creamy body and delightful sweetness that lasts through the finish. Find milk chocolate and dried fig notes in this rounded and subtly complex coffee. This blend typifies the style of coffee roasted for generations by the Bizzarri family and is the featured espresso at Caffè Umbria cafés. Brewed drip-style it smooths to a rich and refined cup. Characteristics: Creamy | Milk Chocolate | Cream | Dried Fig Primary Origins: Brazil | Colombia | Guatemala
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