Brick & Mortar Coffee — Restaurant in Springfield

Ampersand House Blend is designed to be "old faithful." It's a solid choice for anyone, and a representation of our hospitality ethos. Each coffee in Ampersand is roasted individually and blended together afterwards. Tasting notes: Sweetness, nutty, slightly fruity

Founded in 2016, the Behind the Leaf Coffee Co-Op in Burma produces world-class coffee with a purpose. This specialty coffee offering comes from the Pa-O (pronounced Paw-Oh) mountain tribe, in the Shan State of Southeast Burma. The recognition of quality, and success of this coffee has provided an economical alternative to the traditional export; Opium (poppies). Exporting Specialty Coffee allows the Pa-O people to drastically raise their standards of living, health, and education. This is a direct trade coffee. Origin: Burma. Region: Pinlaung. Farm: Pa-O Mountain. Altitude: 1, 463 masl. Variety: Caturra, S-795, SL-34, Catuai. Process: Semi-Washed. Tasting Notes: Brown sugar, white grape, black cherry

Origin: Costa Rica. Region: Trinidad. Farm: Chumeca. Variety: Catuai. Altitude: 1750 masl. Process: Natural. Tasting Notes: Raw sugar, lime, citrus

Origin: Mexico Region: Chiapas Farm: Various Smallholders. Altitude: 1800 masl. Variety: Bourbon, Typica, Caturra. Process: Washed. Tasting Notes: Smooth, earthy, mild orange

Through Anthem Coffee Importers, this coffee was purchased from several small producers, who were paid premiums for their farming practices, and quality of green coffee crop. We took great care in roasting this coffee to caramelize the natural sugars and highlight the organic compounds. In the cup, this coffee has flavors of chocolate, malt, and orange. Origin: Guatemala Region: Huehuetenango Farm: Gran Quetzal. Variety: Bourbon, Catuai, Pache, Caturra. Altitude: 2, 000 masl. Process: "Guardiola" (Fully washed, with a combination of patio and mechanical drying). Tasting notes: Dark chocolate, chocolate malt, orange citrus