Coffee Break Roasting Co — Restaurant in Golf Manor

we have been successful in procuring the top grades of ethiopians this year as the severe drought of last year has abated in many of the main growing regions of ethiopia. our quest for exceptional coffees has led us to relationships with some of the finest exporters both for conventional and organic/ft coffees. the ft organic yirgacheffe we bought last year was excellent and we sold out almost immediately. we have two lots of this coffee for this year and in addition have an exceptional container of ft organic harrar afloat. the growers and exporters of ethiopian coffees have been extremely cooperative in securing exceptional coffees as a result of the incentives we have given them. we have been extremely stringent in our cupping of these coffees and the fruits of those efforts are coming to bear in exceptional lots of coffee. ethiopias economy is based on agriculture, which accounts for half of gdp, 90% of exports and 80% of total employment. coffee is critical to the ethiopian economy; ethiopians earned $267 million in 1999 by exporting 105,000 metric tons. according to current estimates, coffee contributes 10% of ethiopias gdp. more than 15 million people (25% of the population) derive their livelihood from the coffee sector. ethiopias coffee farmers have an intimate relationship with coffee. the coffee is roasted and prepared ceremoniously, making them some of the most conscientious growers in the world.

we take 100% colombian supremo coffee, and add the taste of almond and sweet flavor of cherry liqueur to create an undeniably perfect combination.

peruvian coffees are grown very high in the andes mountains. this exceptional altitude creates a coffee with bright acidity, gentle sweetness, and medium to light body. these certified organic coffees are from cooperatives of small farmers. cup profile: bright, sweet, medium-light body harvest times: november - march altitude meters: 1,200 - 2,000 botanical varieties: typica, bourbon, cattura, pache growing regions: chanchamaya, cuzco specialty preparations: pulped natural - semi-washed by pulping with water before patio drying washed - pulping and fermentation before patio dryingintroduced: introduced in 18th century peruvian coffees are grown very high in the andes mountains. this exceptional altitude creates a coffee with bright acidity, gentle sweetness, and nice medium-light body. peru is an excellent origin for organic coffees, due to the hard work of a few exporters/importers in getting the farms and the mills up to organic standards. wet-processed coffee from the chanchamayo valley, about 200 miles east of lima in the high andes, has the best reputation of the peru coffees. the cuzco region, particularly the urubamba valley, also produces respected wet-processed coffee. the highest grade is aaa, certified organic coffees from cooperatives of small farmers in northern peru. as with most peruvian agricultural crops throughout the country, coffee producers face two major constraints. first, a lack of credit, as private banks still do not accept the farmers often untitled land as loan collateral, and there is no official government lending institution. second, during theland reform of the 1970s, land was divided into small plots, making it extremely difficult to efficiently manage coffee production, harvesting and processing. the average coffee finca in peru is less than 10 hectares.

special order item.this select series showcases rich european dark chocolate as the foundation for two delicious gourmet lines of cocoa and caffe mocha. our rich bittersweet hot chocolate is available in 7 unique flavors and for the coffee lover our caffã© mocha adds the aroma of fresh roasted arabica coffee. simply add water and enjoy this liquid chocolate fantasy that is...bellagio.

the highlands of guatemala produce several of the worlds finest and most distinctive coffees. shade grown with superb aroma and flavor, lively and hearty in the cup with medium full body, stunning acidity and fruit, and hints (more than mild suggestions) of chocolate, cinnamon & spice. cup profile: high acidity, clean with fruit harvest times: october - march altitude meters: 1,400 - 2,000 botanical varieties: bourbon, caturra, catuai, panche, typica growing regions: hue hue tenango, atitlan, antigua, coban, san marcos specialty preparations: pulped natural - semi-washed by pulping with water before patio drying washed - pulping and fermentation before patio drying introduced: introduced by jesuits in 1750 guatemalan coffees are some of the most amazing fragrant and aromatic coffees in the world. the highlands of guatemala produce several of the worlds finest and most distinctive coffees. the mountain basin surrounding the beautiful colonial city guatemala antigua produces the most distinguished of these highland coffees: guatemala antigua, a coffee that combines complex nuance (smoke, spice, flowers, occasionally chocolate) with acidity ranging from gently bright to austerely powerful. fraijanes displays similar cup characteristics. other guatemala coffees, perhaps because they are more exposed to wet ocean weather than the mountain-protected antigua basin, tend to display slightly softer, often less powerful, but equally complexly nuanced profiles. these softer guatemalas include cobã¡n, admired for its fullish body and gentle, deep, rounded profile, huehuetenango from the caribbean-facing slopes of the central mountain range, and san marcos coffees from the pacific-facing slopes. coffees from the basin surrounding lake atitlan in south central guatemala typically offer the same complex nuance as antiguas but are lighter in body and brighter in flavor. the highest grade of guatemala coffee is strictly hard bean (shb). the regionally designated coffees (antigua, atitlan, cobã¡n, hue hue tenango, etc) are tasted and approved as meeting flavor profile criteria established for these regions by anacafe, the guatemalan coffee association. those coffees that do not meet regional flavor profile criteria are only allowed to be sold as strictly hard bean without regional designation. generally, guatemala has preserved more of the traditional typica and bourbon varieties of arabica than many other latin american growing countries, which may account for the generally superior complexity of the guatemala cup. most guatemala coffee is grown in shade, ranging from rigorously managed shade on large farms to the serendipitous thickets of small growers.