Coffee Beans at Twin Beans Coffee Company


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Our Coffee Beans




Ethically sourced, seed-to-cup


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Bag of India coffee beans

India

Medium Roast


Caramel
Plum
Cream

Elevation:  1341 meters
Varietal: Arabica, S-795
Process: Washed


Jacob Mammen’s family oversees Bettadakhan Estate. The region is named after the legend of Baba Budan, who is said to have smuggled seven coffee seeds to India thus starting the spread of coffee around the world.





Bag of India coffee beans

Honduras

Medium Roast


Chocolate
Vanilla
Orange Blosson

Elevation:  1400 meters
Varietal: Red and Yellow Catuai
Process: Natural


18 Rabbit is named for a Mayan king and is a collective of coffee farms owned by members of the Zelaya Contreras family. As the owner of 18 Rabbit Dulce Marlene and her husband are pioneers of both organic and biodynamic farming techniques.

Extreme care is taken with naturally regenerating the soil they use for their agriculture.

10 years ago 18 Rabbit was carefully growing coffee plants in their back yard. Since then, they have developed into some of the best award winning coffees in the country! Members of the 18 Rabbit family have placed top ten in the Honduras cup of Excellence.





Bag of India coffee beans

Ethiopian Guji

Medium Roast


Dried Berries
Raw Sugar
Scone

Elevation:  2100-2000 meters
Varietal: Heirloom Typically
Process: Natural


This coffee comes from the Biru Bekele washing station in the Oromia region of Ethiopia. This region is known for some of the best coffee in the world!

Biru has been growing coffee since 2005 and exporting coffee for over 15 years. A washing station was built in 2018 for the purpose of producing only natural processed coffee as Biru likes to focus on one thing at a time to insure a quality product.





Bag of India coffee beans

Ethiopian Guji

Medium Roast


Dried Raspberries
Vanilla
Grapefruit Zest

Elevation:  1900 - 2100 masl
Varietal: Typically
Process: Sundried


Guji territory (named for the Guji tribe of the Oromia people) has been getting a lot of attention from the specialty coffee industry and for good reason. The quality of the coffees are simply outstanding! Sibu coffee exporters specialize in coffee from the Guji zone and have been working together for over 20 years. In addition to commercial activities, Sibu coffee actively invests in their community helping to renovate and supply the local school and helping provide clean water.




Bag of Monsooned Malabar coffee beans

Monsooned Malabar

Medium Roast


Malty
Woodsy
Peanut

Elevation:  1341 meters
Varietal: Arabica
Process: Partially Monsooned


In ancient times, coffee was transported overseas by ships. The beans were transformed by the long journey & high humidity. Monsoon Processing mimics these conditions to capture the original taste of ancient coffee.





Bag of Guatemala Camas Africanas coffee beans

Guatemala Camas Africanas

Medium Roast


Cardamon
Walnut
Grain

Elevation:  1901 meters
Varietal: Caturra, Bourbon
Process: Washed Double Fermentation


This coffee comes from the Huehuetenango region in Guatemala. These beans are processed by first washing the cherries so any bad ones can be removed. The cherries are then de-pulped and fermented for 36 hours. After this, they are washed again to remove any residual coffee cherry and then fermented a second time in water for 24 hours. Finally, they are rinsed one last time and allowed to dry on raised rooftop beds for 12 days. The care and time these beans receive results in a lovely medium-bodied coffee.





Bag Guatemala El Diamante coffee beans

Guatemala El Diamante

Medium Roast


Pecan
Caramel
Whiskey

Elevation:  1750 meters
Varietal: Caturra, Bourbon
Process:  Washed Fermenation


Florencio Villatoro started coffee farming at 13 years old when his father gifted him a coffee nursery to care for. A car accident at age 25 resulted in Villatoro’s leg being left permanently damaged, but it did not stop him from farming. Florencio, his wife, and their 4 children have now been working on their coffee farm for several decades.





Bag of El Salvador coffee beans

El Salvador

Medium Roast


Cinnamon
Chocolate
Woodsy

Elevation:  1900 meters
Varietal:  Pacamara
Process:  Experimental


This coffee is produced by the Pacas family who have been operating their family coffee farm for five generations. The family produces 8 different varieties of coffee and supports jobs for more than 100 families. 30 years ago, the Pacas family made the decision to start exporting their coffee internationally. We are very excited to have access to such an amazing coffee and for the opportunity to support another family-owned coffee business.





Bag of Tanzania Peaberry coffee beans

Tanzania Peaberry

Medium Roast


Toasted Peanut
Caramel
Brown Sugar

Process: Washed Fermentation


Historically, most Tanzanian coffees have been grown by individual farmers in small home coffee gardens. These farmers would process the coffee in their own kitchens. In recent years, new restrictions in the Tanzanian coffee trade have made it illegal for farmers to do processing at home. This has resulted in a complete overhaul in the country’s systems of processing and shipping their coffees. At the same time, economic disruptions and bank closures meant that farmers and exporters had little to no financial backing and had to suddenly alter their entire business models. They’re in the process of learning the new regulations and adapting their systems as they go.

This is an open-ended story, only time will tell if the new systems are an improvement. Tanzania is in a phase of rebuilding and revitalization, and we are proud to serve their coffee and will be share in their story in the coming years. No doubt, it will be a story of resilience and growth.





Bag of Natural Tanzania coffee beans

Natural Tanzania

Medium Roast


Pecan roll
Caramel
Brown Spice

Process:  Natural


Historically, most Tanzanian coffees have been grown by individual farmers in small home coffee gardens. These farmers would process the coffee in their own kitchens. In recent years, new restrictions in the Tanzanian coffee trade have made it illegal for farmers to do processing at home. This has resulted in a complete overhaul in the country’s systems of processing and shipping their coffees. At the same time, economic disruptions and bank closures meant that farmers and exporters had little to no financial backing and had to suddenly alter their entire business models. They’re in the process of learning the new regulations and adapting their systems as they go.

This is an open-ended story, only time will tell if the new systems are an improvement. Tanzania is in a phase of rebuilding and revitalization, and we are proud to serve their coffee and will be share in their story in the coming years. No doubt, it will be a story of resilience and growth.





Bag of Washed Tanzania coffee beans

Washed Tanzania

Medium Roast


Cedar
Baker's Chocolate Malt

Process:  Washed


Historically, most Tanzanian coffees have been grown by individual farmers in small home coffee gardens. These farmers would process the coffee in their own kitchens. In recent years, new restrictions in the Tanzanian coffee trade have made it illegal for farmers to do processing at home. This has resulted in a complete overhaul in the country’s systems of processing and shipping their coffees. At the same time, economic disruptions and bank closures meant that farmers and exporters had little to no financial backing and had to suddenly alter their entire business models. They’re in the process of learning the new regulations and adapting their systems as they go.

This is an open-ended story, only time will tell if the new systems are an improvement. Tanzania is in a phase of rebuilding and revitalization, and we are proud to serve their coffee and will be share in their story in the coming years. No doubt, it will be a story of resilience and growth.





Bag of Sumatra coffee beans

Sumatra

Dark Roast


Cedar
Clove
Raisin
Hazelnut


We are excited to introduce our very first dark-roasted Sumatra. Found in the Gayo Highlands off of Oceh in Indonesia, we have roasted it with the bold-loving coffee drinker in mind. With woodsy depth, the clove and hazelnut notes bring in a sweet nuance that is often covered up in dark roasted coffee.





Bag of Tanzania coffee beans

Tanzania

Medium Roast


Silky Chamomile
Buttered toast
Pomegranate


Historically, most Tanzanian coffees have been grown by individual farmers in small home coffee gardens. These farmers would process the coffee in their own kitchens. In recent years, new restrictions in the Tanzanian coffee trade have made it illegal for farmers to do processing at home. This has resulted in a complete overhaul in the country’s systems of processing and shipping their coffees. At the same time, economic disruptions and bank closures meant that farmers and exporters had little to no financial backing and had to suddenly alter their entire business models. They’re in the process of learning the new regulations and adapting their systems as they go.

This is an open-ended story, only time will tell if the new systems are an improvement. Tanzania is in a phase of rebuilding and revitalization, and we are proud to serve their coffee and will be share in their story in the coming years. No doubt, it will be a story of resilience and growth.





Bag of Dominican Republic Red Honey coffee beans

Red Honey
Dominican Republic

Medium Roast


Cherry wood
Rose water
Honey
Raspberry

Process:  Red Honey


About the Farm:
Eddie Ramirez is one of our most socially conscious farmers. He has built and funded a local school and donated books and computers. He helps Haitians obtain legal residence in the Dominican Republic in order to receive fair wages. He pays his workers 300% higher wages for taking exceptional care of the environment. He is organically certified. On top of the immense care that he has for people, Eddie also takes great care in producing excellent and high-quality coffee.

About the Process:
Process is the term for what happens to a coffee bean from the time it is harvested to the time it is shipped off for roasting. With a Red Honey Process, coffee cherries are picked and placed in large vat. The cherries congeal and turn to a honey-like substance and then the beans are removed and allowed to dry. Because the bean spends so much time in the fruit (even more than in other honey processes), the beans have the chance to absorb much much more of the natural sugars from the fruit, resulting in strong fruity and sweet honey flavor notes.

While it results in a superb tasting coffee, this process carries its own risks. If done incorrectly, the fruit can rot, and the entire harvest will be lost. This processing also creates a bean that is far more finicky to roast as it has a higher water content. Few farmers are willing to take a risk on this processing method, and even fewer roasters are willing to work with it, making this a rare coffee to find and enjoy.





Aged Bag of Natural Dominican Republic coffee beans

Aged Natural
Dominican Republic

Medium Roast


Raspberry
Blueberry
Milk Chocolate

Process:  Aged Natural


About the Farm:
Eddie Ramirez is one of our most socially conscious farmers. He has built and funded a local school and donated books and computers. He helps Haitians obtain legal residence in the Dominican Republic in order to receive fair wages. He pays his workers 300% higher wages for taking exceptional care of the environment. He is organically certified. On top of the immense care that he has for people, Eddie also takes great care in producing excellent and high-quality coffee.

About the Process:
Natural process is the original coffee processing method that was founded in Ethiopia. In this method, the bean is left on the cherry to dry in the sun, and then the fruit is removed. With an Aged Natural process, the cherry and bean are allowed to dry for longer than the traditional process. This extra time leads to the beans developing sweeter, more fruit-forward notes. It is also a very eco-friendly process, using less water than other methods. Because of this, regions with restricted access to clean water can produce excellent coffees. This coffee has been handled with the utmost care, resulting in one of the juiciest "fruit bomb” coffees we have had the pleasure of working with.





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Organic Dominican Republic

Medium Roast


Honey
Cherry Blossom
Black Current
Sweet Caramel




$16.50


Eddie Ramirez is one of our most socially conscious farmers. he has built and funded a local school and donated books and computers. He helps Haitians obtain legal residence in the Dominican Republic in order to receive fair wages. He pays his workers 300% higher wage for the exceptional care of the environment. He is organically certified. This care for people also shows in his care for quality and in producing this excellent coffee.

Red Honey Process refers to the amount of time the cherry is left to ferment on the coffee bean. It is left on longer than a natural or classic honey process, resulting in strong fruit and honey flavors.





Bag of Ethiopian Yirgacheffe Z coffee beans

Ethiopian Yirgacheffe Z

Medium Roast


Grapefruit Rind
Tea
Floural

Producer:
Region:  Kochere
Elevation:  1800-2000 meters
Varietal:  7110, 711140, 7114265
Process:  Washed


This classic Ethiopian is a zero-defect coffee. Sorted by hand and mechanically, this sorting takes three times longer then conventional methods and results in an essentially perfect bean. Sorters are paid three times higher than the average wage. And their extra income goes into their local economies, supporting their communities and giving them the ability to send their children to school. 

Washed process removes all fruit from the bean without allowing fermentation, creating a very clean cup of coffee.





Bag of Ethiopian Yirgacheffe coffee beans

Ethiopian Yirgacheffe

Medium Roast


Bright
Lemon
Lime
Hops

Farmer:  Wude Makiso
Region:  Yirgacheffe
Elevation:  1950 meters
Varietal:  Heirloom
Process:  Natural


The Yirgacheffe region is one of the most widely recognized Ethiopian coffees. If you go to any local roaster throughout our country, most will have a Yirgacheffe on their regular roasting schedule. Twin Beans Coffee Roaster is no exception, and we often have more than one because we appreciate the wide variety and exceptionally high quality of coffee that comes from this region. Different farms, processing methods, and approach to roasting will draw out different notes, and no two Yirgs are identical! 

Natural process is the original coffee processing method that was founded in Ethiopia. In this method, the bean is left on the cherry to dry, then the fruit is removed. It is very eco-friendly, using less water than other methods and allowing areas with restricted access to clean water to still produce excellent coffees.





Twin Bean Coffee Company Decaf Ethiopian Yirgacheffe

Decaf Ethiopian Yirgacheffe

Medium Roast


Sweet
Gentle Fruit
Nut

Region:  South, Gedeo Yirgacheffe
Elevation:  1800-1900  meters
Varietal:  7110, 71140, 71142
Process:  Sun dried & Swiss water-processed


This decaf is deceptively full-bodied and flavorful. While most decaf coffees are treated like “why-bother” coffee, we are proud to offer our decaf drinkers a gentle and nuanced single-origin Ethiopian. This high quality bean is sourced and processed with the same care and quality we expect from all of our coffees on our bar.

After sun drying, these beans are decaffeinated through Swiss water processing. First, the beans are soaked in water, removing all their oils. The caffeine is then removed from the water and the beans are resoaked, allowing them to reabsorb their oils and preserving their flavor and body.



Twin Bean Coffee Company Kenya Bingwa

Kenya Bingwa

Medium Roast


Lemon
Malt Barley
Tangy Fruit

Region: Gatunda North, Kiambu County
Elevation:  1600 meters
Varietal:  Arabica SL- 28, SL-34, Ruiru11, Baitian
Process:  Natural


This coffee was purchased through the Zabuni Specialty Coffee Auction, a company that enables direct trade by working directly with small farmers to connect them with producers and roasters. This model of purchasing allows us to ensure that the coffee in your cup is ethically and sustainably sourced with better returns given to the farmers.

A note on varietals:
What is with all the letters and numbers that make you feel like you stumbled into an algebra textbook? Well, they are actually the initials of the biologist who bred this line and the numbers are the green house identifiers. These coffee lines were developed to be resistant to drought and disease and to be highly adaptable to their environment. The Kenya Bingwa combines these lines to become a high quality coffee that is loved by Kenyan farmers for allowing them to produce a high yield and relatively low risk crop.

Natural process is the original coffee processing method that was founded in Ethiopia. In this method, the bean is left on the cherry to dry, then the fruit is removed. It is very eco-friendly, using less water than other methods and allowing areas with restricted access to clean water to still produce excellent coffees.





Bag of India coffee beans

India

Medium Roast


Black Walnut
Warm Woody Oak
Earthy Grain

Region:  Baba Budan
Producer:  Kalledevaspura Estate
Elevation:  1341 meters
Varietal:  S-795
Process:  Washed


This is our roaster’s current favorite coffee because it comes with an adventure story. The region is named for Baba Budan who, according to legend, smuggled seven coffee seeds out of Yemen and planted them in India. This propagated the spread of coffee beyond Arabia and to the rest of the world.

Kalledevaspura Estate is a four-generation coffee family. They are proud to be part of the Rain Forest Alliance which is dedicated to conservation, sustainable livelihoods, environmental protection, fighting human trafficking, and advocating for human rights. The Alliance has very strict standards they require their farmers to adhere to and a coffee that has that label on it is incredibly trustworthy for their ethics. We are so very excited to have coffees that partner with such an important cause. We could go on and on about them, but we’ll let you hear it from their own words : www.rainforest-alliance.org.





Bag of Bolivian Peaberry coffee beans

Bolivian Peaberry

Medium Roast


Tangy
Gooseberry
Vanilla

Region:  Caranavi
Elevation:  1700 meters
Varietal:  Arabica Typica Peaberry
Process:  Washed


This unique coffee is sourced from one of our favorite producers who is dedicated to supporting sustainable jobs and promoting healthy communities. They brought us our Haitian and Dominican coffees, and this is the first they have offered us from Bolivia. We are in love!

What is a peaberry you ask?
Coffee 101:
What we call a bean is actually one of two seeds found inside the coffee cherry. A peaberry is a natural mutation where only one small bean is within the cherry instead of two. They are rare, unpredictable, and require hand sorting and careful handling. They offer incredibly unique tasting notes, in this case, gooseberry.





Bag of honey costa rica coffee beans

Honey Costa Rica

Medium Roast


Clove
Brown Sugar
Lemon
Orange

Producer:  Trujillo Single Estate
Region:  Tarrazu
Elevation:  1250-1600 meters
Varietal:  90% Caturra 10% Typica
Process:  Honey Pulp Natural


Grower Luz Marina was one of the first to produce the honey process that is now one of our most beloved profiles. Grown sustainably with minimized synthetic inputs and closed loop fertilizing system. She offers housing, healthcare, and state of the art water filtration systems to both long term and seasonal employees.

Honey Pulp Natural processing is a mixture of two processes: Washed and Natural.  After harvesting, the skins of the fruit are split and put in a vat until the fruit produces a honey consistency. After fermenting, the fruit is removed, and the seeds are dried in the sun. This was originally an experimental process that has made its way into the mainstream coffee industry due to its highly complex, sweet body. The Trujillo Estate where this coffee comes from  was one of the first to use this process and has led the way in its development.





Honey Nicaragua coffee beans

Honey Nicaragua

Medium Roast


Cherrywood- 
Pipe Tobacco
Honey
Earthy

Producer:  Louis Alberto Balladarez
Region:  Nueva Segovia
Elevation:  1550-1800 meters
Varietal: Red & Yellow Catuai, Caturra, Pacamara
Process:  Honey


Louis Alberto Balladarez has absolute dedication to excellence and quality in every aspect of his business. He owns and operates his own farms, as well as wet and dry mills. It is extremely rare for an producer to own both wet and dry mills and produce the level of quality he maintains. The standards he holds to make his coffee some of the best tasting and highest graded in the world. His coffees are almost always sold before processing is complete, making them exceedingly difficult to get ahold of. Many farmers trust him to process their coffees knowing that their coffees will receive the best care in the region.

Honey processed coffees result in a naturally sweeter coffee. This is because the fruit is left to ferment on the bean allowing it to absorb more of the fruit’s natural sugars.





Bag of haitian zombie coffee

Haitian Zombie

Medium Roast


Peanut
Chocolate
Cocoa

Farmer:  Francis Dubois
Region:  Nord
Elevation:  1300 meters
Varietal:  Arabica Blue Mountain
Process:  Washed


Farmer Francis Dubois runs a sustainable farm. He focuses on using a nearby river to irrigate his farm and power his wet mill. Water is carefully filtered before being allowed to return to the river, ensuring that no harm comes to the environment.

Washed process removes all fruit from the bean without allowing fermentation, creating a very clean cup of coffee. In this coffee, the result is the tasting notes come through very clearly with light body.





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Ethiopian Limu

Medium Roast


Chamomile
Pineapple
Fruit

Producer:  
Region:  Oromia
Elevation:  1800-2200 meters
Varietal:  Heirloom
Process:  Natural


Limu is one of our subtly sweet coffees. The Awol Mohammed washing station it is processed through is made possible by the combined work of over 300 families of the Djumma zone. The care and attention it receives there makes for one of the most balanced clean coffees we carry.

As an heirloom varietal, this coffee can be traced back genetically to some of the earliest coffees. Natural process is the original coffee processing method that was founded in Ethiopia. In this method, the bean is left on the cherry to dry, then the fruit is removed. It is very eco-friendly, using less water than other methods and allowing areas with restricted access to clean water to still produce excellent coffees. 



Bag of medium roast rwanda coffee beans

Rwanda

Medium Roast


Fig
Crisp Apple
Molasses

Producer:  
Region: 
Elevation:  1800 - 2200 meters
Varietal:  Gakenke, Northern Province
Process:  Washed


This coffee is produced by the Hingakawa Women's Association. The women have purchased a communal farm using the premiums they receive for their coffee, and they have future plans to build a women's training center.





Bag of Haitian Baptiste coffee beans

Haitian Baptiste

Medium Roast


Hazelnut
Grain
Unsweetened-
Cocoa Powder

Producer:  
Region: 
Elevation:  1600 meters
Varietal:  Blue Mountain
Process:  Washed


This coffee is a roaster favorite. The light tones of hazelnut mesh perfectly with subtle notes of cocoa and grain reminiscent of harvest time. This unique flavor profile makes it very desirable for anyone wanting to try something new. It is a very smooth cup, with consistent flavor throughout the sip.

Washed process removes all fruit from the bean without allowing fermentation, creating a very clean cup of coffee.





Bag of Ethiopian Ardi coffee beans

Ethiopian Ardi

Medium Roast


Milk Chocolate
Blueberry
Black Cap

Producer:  
Region:  Guji
Town:  Ana Sora
Elevation:  1950-2100 meters
Varietal:  Heirloom
Process:  Natural


Nicknamed in house as “The Marvelous Ardi” this has been a favorite of both our team and our guests from the first roast. We first discovered it at a cupping at the Specialty Coffee Association Convention and the first sip had an explosive flavor of blueberry on the first sip that meshed with milk chocolate and adapts through the whole cup as the temperature changes. 

As an heirloom varietal, this coffee can be traced back genetically to some of the earliest coffees. Natural process is the original coffee processing method that was founded in Ethiopia. In this method, the bean is left on the cherry to dry, then the fruit is removed. It is very eco-friendly, using less water than other methods and allowing areas with restricted access to clean water to still produce excellent coffees. 





Bag of Ethiopian Wush Wush Coffee Beans

Ethiopian Wush Wush

Medium Roast


Milk Chocolate
Strawberry
Blueberry

Producer:  
Region:  
Elevation:  1800-2000 meters
Varietal:  Heirloom
Process:  Long Fermentation Natural


Ethiopian Wush Wush is a berry bomb. The natural process leaves much of the coffee cherry on the beans imparting the sweetness that makes this such an exciting addition to our African coffees. Long fermentation is a natural process that is highly experimental. Taking more time to ferment the fruit than a classic natural process, it imparts more nuanced and sweet notes into the coffee.

Named for the town it is grown near, this is a low-yield coffee plant, making it relatively obscure and quite rare. Not much of it is grown on our planet!   





Bag of Ethiopian Wush Wush super grade Coffee Beans

Ethiopian Wush Wush Super Grade

Medium Roast


Merlot
Dried Cherry
Jasmine Blossom

Producer:  
Region:  
Elevation:  2300 meters
Varietal:  Heirloom
Process:  Anaerobic Fermentation


This coffee boasts the same intense berry notes that you can expect from a Wush-Wush, elevated to new flavorful heights through anaerobic fermentation. Enjoy a rich merlot, tart dried cherry & floral jasmine notes.





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Sidamo Ardi
(Certified Organic)

Medium Roast


Cherry
Dark Chocolate
Hazelnut

Producer:  
Region:  Guji
Town:  Ana Sora
Elevation:  1950-2100 meters
Varietal:  Heirloom
Process:  Natural


Ardi is one of our trademark coffees and we love it for its wine-like sweetness and nuance. This organic coffee is grown in a new production area with the highest altitude. The Kerchanshe washing station that processes this coffee works directly with their farmers to improve quality and ensure their farmers finances improve through high wages and good working conditions. It is very fruit forward.

Natural process is the original coffee processing method that was founded in Ethiopia. In this method, the bean is left on the cherry to dry, then the fruit is removed. It is very eco-friendly, using less water than other methods and allowing areas with restricted access to clean water to still produce excellent coffees. 



Bag of El Salvador coffee beans

El Salvador

Medium Roast


Cinnamon
Milk Chocolate
Lemon Tea

Producer:  Contreras Family
Region:  
Farm:  Monte Verde
Elevation:  1100-1350 meters
Varietal:  Red & Yellow Bourbon
Process:  Natural


This farm has been in the Contreras family for 5 generations with almost 100 years of family coffee experience. Rene Contrerass works the farm and his wife is the local doctor who provides healthcare to the community. In addition to farming, the family operates an animal sanctuary on their land. This mill employs 30 workers year-round and up to 150 men and women seasonally.

We are humbled to be the final step in this family business’s work to share this coffee with you. This coffee has gone from their family, to our family, to yours.





Bag of Burundi Kalico Mama coffee beans

Burundi Kalico Mama

Medium Roast


Earthy
Dark Chocolate
Strawberry

Producer:  Angele Ciza
Region:  Kirundo Muyinga provinces
Elevation:  1650-1700 meters
Varietal:  Bourbon
Process:  Washed


Coffee Industry in Burundi has been largely government owned for many years, with poor production, quality, and reputation. In 2012 Angele Ciza bought seven washing stations with a vision to work with local growers so that in collaboration with the local growers and producers, they could process and export Burundi’s best coffees. She now serves 1,000- 3,000 small scale farmers who primarily grow the Bourbon varietal. This coffee shows the results of her vision in a truly incredible symphony of taste. We are very proud to support this woman-owned and operated endeavor.

Washed process removes all fruit from the bean without allowing fermentation, creating a very clean cup of coffee. In this coffee, the result is the tasting notes come through very clearly with light body.





Bag of Ethiopian Blend coffee beans

Ethiopian Blend

Medium Roast


Coffee began in Ethiopia and even though we love what the world has done with it, we are still deeply partial to the coffees grown in its homeland. This three-bean blend incorporates various processes and different regions. We have brought them together to bring out their sweetness and allow them to balance each other into a chocolatey, fruit- forward blend. This staple for our coffee bar is seasonally adapted depending on crop availability.





Bag of Guatemala Ayarza coffee beans

Guatemala Ayarza

Medium Roast


Peach
Ginger
Molasses

Producer: 
Region:
Elevation: 1800 meters
Varietal:  Yellow Catuai, Bourban, Catura
Process:  Natural


This coffee is produced by nine families in southeast Guatemala. It gains its name from its markedly fruity notes, and our house roasting process draws out unique notes of peach and ginger for a one-of-a-kind taste.





Bag of Guatemala La Bendicion coffee beans

Guatemala La Bendicion

Medium Roast


Caramel
Cocoa Powder
Hazelnut

Producer: 
Region:
Elevation: 1559 meters
Varietal:  Bourban & Caturra
Process:  Washed


"La Bendicion" means "The Blessing" and this coffee is aptly named after the family-owned farm where it is grown. This washed process coffee has rich notes of cocoa & hazelnut, balanced by a subtle caramel sweetness.





Bag of Guatemala El Ciprisel coffee beans

Guatemala El Ciprisel

Medium Roast


Peach
Ginger
Molasses

Producer: 
Region:
Elevation: 1600 meters
Varietal: Caturra & Catuai Bourban
Process:  Washed

Toasted Almond
Caramel
Toffee


The washed process used for this coffee helps draw out light notes of toasted almond, sweet caramel, & rich toffee. These flavors create a wonderfully balanced cup of coffee with a distinctly light and sweet finish.





Bag of High Desert Zombie coffee beans

High Desert Zombie

Medium Roast


Peanut
Earthy
Bright Sweetness


This blend takes two coffees that don’t present much complexity or sweetness when alone, but when together they have surprising ability to draw both of those traits out of each other. This power couple especially shows off its strong points when brewed as a pour over, but levels into a very smooth and subtly sweet espresso when paired with milk in a Latte or Cortado. Highly recommended for camping in our amazing dessert wildernesses, or when hanging with your friendly neighborhood zombie at home.





Bag of Close to Heaven coffee beans

Close to Heaven

Medium Roast


This is our house-espresso blend and was created before Twin Beans even had a name. In the early weeks of learning to roast, Paul would walk into his living room on Sunday afternoons and pass around his latest experimental roast for his family to taste and critique. This blend elicited no critique at all from the assembled crew and instead was met with all of us requesting more tastes in bigger cups. He told us to come up with a name, and shot down “Holy Grounds” and “Religious Experience” citing that as trite and sacrilegious.  The compromise was to call it Close to Heaven. Though we are unsure how that is less sacrilegious, it did make the cut and has stuck for over ten years.

This blend is always available on our bar as our house espresso and is roasted slightly darker than most of our coffees. It is designed to cut through the sweetness of added syrups, but is still highly enjoyable on its own. When brewed as a drip coffee, it is smooth, bold and nuanced.