Costa Rican Monte Crisol West Valley: Costa Rica has rich, volcanic soil and is an excellent place to grow coffee. This coffee is well balanced yet complex. Slightly on the acidic side, with subtle fruity notes. A delicious cup! Medium-heavy body.

El Salvador Cerro Las Ranas Peaberry: This Rainforest Alliance coffee is grown on the “Hill of Frogs”. A favorite among the Coffee Mania staff, Amazing sweetness and acidity with a full complex body. When hot water first hits this coffee, the sweet fruity smell is very pronounced! Rainforest Alliance coffees always promote sustainability and quality.

French Roast: Not really from France, but actually Colombian Supremo coffee roasted pretty darn dark. Full bodied and complex.

Guatemalan Antigua: Another lush central American country with rich volcanic soil ideal for growing coffee. Heavy bodied with smoky spicy overtones and a fragrant winy aroma. Dark roasted strong coffee.

Mexican Chiapas: From Southern Mexico, organically grown, light-medium bodied; crisp aroma, sweet and mellow flavor. Yes, we roast this one medium!

Nicaraguan Selva Negra Estate: A Rainforest Alliance Certified coffee grown on a model sustainable farm in the highlands of Nicaragua with bold chocolate and nut tones. This coffee has a creamy smooth texture.

Panama: A great Central American coffee with excellent body, slightly nutty with a floral bouquet. Bright and well balanced. Medium roast but full flavor.

Peru La Florida: From high in the Andes, this underrated coffee is organically grown. Medium-full body; a sweet, soft cupping and mellow coffee. Dark roast suits this one.

Ethiopian Harrar Longberry: Coffee originated in this part of the world, and Harrar is a fantastic coffee. Grown in the Eastern part of the country and dry processed. Full bodied; lush, subtle fresh blueberry flavor and a rich spicy aroma, dark roasted.

Ethiopian Yirgacheffe: Well, we’re pretty sure this is the all time most popular special order coffee here at Coffee Depot, and for good reason. Medium-full bodied with citrusy, floral acidity; elegant with spicy sweet flavor notes. Look for some blueberry or blackberry taste in there too. People love this coffee!

Kenya AA Thimu Estate: Kenya is unique in the coffee world because of the way they sell their green coffee beans in government auctions to the highest bidder. This particular Kenya is a favorite of our coffee importer, and us too! Full body, winey, crisp acidity with berry flavors and a bright clean aroma.

Tanzanian Peaberry Hope Project : The Tanzania Hope Project operates in the Mbeya region of Southern Tanzania, near the border with Malawi. The Mbeya region grows some of the finest arabica coffees in East Africa, however processing the coffee has always been a challenge because many farmers lack the water and equipment to bring out the full potential of their coffee. To assist these smallholder coffee producers, the Hope Project established 26 Central Pulpery Units that buy the red coffee cherries from the farmers and centralize the pulping and drying process under strict quality controls.The improved processing has enabled farmers to obtain better prices for their high quality coffee produced as a result of these enrichments The Hope Project has also worked to provide reasonably priced fertilizer for farmers in remote areas, coffee seedlings for replanting, and health insurance for some of the factory workers- leading the way for continuing improvements in the lives of these farmers and the production of premium quality coffee.This coffee is rich and mellow with a sharp sweet start with a winey lemon berry finish.It has an acidity level similar to our Kenyan coffees. You won't be disappointed!

Indian Monsoon Malabar: This coffee is aged during the monsoon season in Southern India giving it a unique, pungent, strong taste. Very low acidity. Full city roast.

Indian Mysore Nugget: From the Mysore region in South West India. This coffee has been amazingly popular. Huge beans, bold full body with subtle spicy tones; rich and sweet, roasted dark.

Java Estate Pancoer: Grown on a government owned estate on the Indonesian island of Java, this coffee boasts lots of body, low acidity, sweet and spicy with a hint of chocolate earthiness.

Papua New Guinea Kimel: Another Indonesian island coffee, but unique. Maybe a little less “earthy” than it’s cousins from Sumatra and Java. Medium intensity, sweet citrusy, fruity and floral. Full city roast.

Sulawesi Toraja: From the Indonesian Island formerly known as Celebes, this coffee has low acidity and earthiness similar to our Sumatra and our Java.

Sumatra Gayoland: Organically grown. Full-bodied with a hearty aroma; rich and earthy with deep toned flavor. This coffee often looks a bit scrappy and uneven after roasting, but this is pretty typical for a Sumatran. It’s still a really good cup!

Espresso Roast: Coffee Mania’s own special blend, made with coffees from around the globe. This darkly roasted coffee will rock your espresso machine! Can be brewed as drip too!

Moka Java: Classic blend of African and Indonesian coffees, the earthy Sumatran qualities combine well with the fruity, floral flavors of the Ethiopian, presenting itself as strong and well balanced, with a heavy body. Dark roasted.

Colombian Decaf: All of our decaf coffees are decafinated using a water process, not chemicals. Medium bodied; bold, crisp flavor and clean aroma. Medium roast, Yum!

Espresso Blend Decaf: Our House decaf espresso, dark and mysterious yet void of caffeine!

Sumatra Decaf:Full bodied; spicy, bittersweet and smoky with earthy flavor notes. This is a dark roast.

Costa Rican Monte Crisol West Valley Decaf: Costa Rica has rich, volcanic soil and is an excellent place to grow coffee. This coffee is well balanced yet complex. Slightly on the acidic side, with subtle fruity notes. A delicious cup! Medium-heavy body. Decafinated.

El Porvenir: Coffee Depot is really excited about our first Cup of Excellence coffee, the Guatemalan “El Porvenir”. We are fortunate enough to have a very limited quantity of this coffee that was grown on a 34 acre farm at an elevation of 5,700 feet in the Central highlands of Guatemala. This coffee was judged by an international jury as one of the best coffees to come out of Guatemala this year. This farm produced less than 3000 pounds of this outstanding coffee.
We paid a premium price for this coffee and we were happy to do so for two reasons: First, the cupping notes are remarkably superior to the majority of beans coming from this region. Secondly, and perhaps more importantly, the farmer who grew this coffee receives the majority of the money we paid for it. This has a very direct and positive impact on the quality of life for this farmer, his family, and even his whole community. Often, a portion of the money received for the Cup of Excellence coffee auctions is re-invested in the coffee farm, further promoting superior quality. We urge you to check out www.cupofexcellence.org on the web and learn more about this great program. We also urge you to order some of this fine coffee before it is gone forever!
This coffee can be described as having a chocolaty, caramel, creamy body with bright acidity and a flowery, winy finish.
Please allow us up to one week to custom roast this coffee for you, and be ready to drink it within one month of our roasting date to fully enjoy the flavor of this rare bean! Subject to availability.

Hawaiian Kona: The only coffee grown in the United States comes from Hawaii. In many ways this is the perfect coffee, from the beautiful green beans that are devoid of any defects, to the well balanced, clean and slightly fruity cup. It’s not cheap, and we have a very limited supply of this one of a kind coffee, so don't wait to order. Subject to availability.

Jamaican Blue Mountain Mavis Bank Estate: Well, what can we say? It’s considered by some people to be the best coffee ever. This is an excellent coffee with a mild, sweet and floral taste. We only have about 25 pounds for sale this year, so order soon!
Needless to say, this stuff is expensive, so we highly recommend that you use great care and the proper equipment such as a French press to brew it. We also strongly feel that this (and any coffee) should be consumed within just a couple of weeks after roasting. Coffees many complex flavor subtleties are so fleeting the sooner you consume it, the more powerful the experience. It would be a crime to let this stuff sit around and go stale, so please, enjoy it while it’s fresh! Subject to availability.