Hollow Blend
Our heavenly bodied house blend is for the serious coffee drinker! We have selected the best of Indonesian, African and Latin American beans to create a wonderfully round and earthy blend packed full of rich flavor. This is a great coffee to kick start your day.

Gretchen's Grind
This well- balanced blend of Latin American coffees is noted for its smooth yet intriguing flavor. The overtones of spice and smoke have made Gretchen's Grind a perennial favorite among Bean Hollow customers and employees. Spicy, smoky and always hot! This is a great cup of coffee any time of day.

Blue Velvet
The Blue Velvet blend, named for the velvety smooth flavor characteristic of Jamaican Blue Mountain coffees, is a silky mouthful. To add depth we blended the Jamaican coffee with a full bodied, full flavored African coffee. The result is a pleasantly deep, rich blend that you will look forward to every morning.

Golden Spike Blend
We combined top quality beans from four countries to create this blend for our Espresso. The combination of Indonesian, African, and South American beans blends beautifully to give a spicy, milk chocolate and cinnamon flavor.

CENTRAL AMERICAN & THE CARRIBEAN

COSTA RICA: SHB
Features: Crisp and mellow with a hint of smokiness.

Notes: The majority of Costa Rican coffee is grown around the capital, San Jose, where rich volcanic soil is well drained, creating an ideal environment for growing coffee. Coffees from this area are graded based on the elevation at which it grows. The higher elevations produce beans with a high level of acidity, and the cooler air at these elevations means the coffee cherries can develop more slowly, giving the coffee a more robust and full bodied flavor. The highest graded Costa Rican is grown at elevations over 3,900ft and is referred to as SHB or "Strictly Hard Bean". Our "SHB" Costa Rican coffee comes from the La Minita Estate in Tarrazu which grows this coffee without the use of artificial fertilizers or pesticides.

GUATEMALAN: Organic Grown/Fair Trade

Features: Rich, sweet taste with overtones of spice and chocolate. acidity.

Notes: Located in the Huehuetenango region of Guatemala, ASOBAGRI was founded in 1989 by 20 K'anjob'al Mayan coffee and cardamom farmers. The cooperative was formed to raise revenues for the promotion of literacy, the creation of a healthcare program, the training of farmers about organic production, to diversify crops and income sources and to ensure quality coffees by investing in quality control.

JAMAICAN BLUE MOUNTAIN:

Features: Can only be described as Smooooth and beautiful.

Notes: The first coffee trees were brought to Jamaica from Martinique in 1725. Today, Jamaican Blue Mountain enjoys a reputation for being one of the best coffees of the world, and certainly, one of the most expensive. There are two questions frequently asked about Jamaican Blue; how do you know if it is "Jamaican Blue Mountain" coffee, and why is it so expensive? True Blue Mountain coffee is one of the highest grown coffees in the world, growing at elevations over 7,000 feet. Rich, well drained soil combine with a cool rainy climate to provide ideal conditions for growing coffee. Other coffees labeled "Jamaican Blue" may actually be High Mountain Supreme or Prime washed Jamaican. Both are very good, but are not "True" Blue Mountain. The dollar value of Jamaican Blue Mountain is due in part, to its reputation as one of the best coffees in the world, but there are several other factors that play a roll. There are only 15,000 hurricane prone acres on which to grow Jamaican Blue, which means a limited production. In addition, the terrain makes mechanization difficult and labor costs are on the rise. Limited quantities, high cost of production and high demand all add up to high dollars. Our Jamaican Blue is the real deal, purchased either from the Mavis Bank Estate or the Wallenford Estate.

MEXICAN CHIAPAS: Organic Grown/Fair Trade

Features: Smooth, nutty, chocolaty with a mellow depth of flavor.

Notes: The coffee cooperative, UDEPOM, formed in 1992 in the Sierra Madre region of Chiapas to sustain their natural resources, pioneer organic agriculture and to improve the livelihood of the local people. The Fair Trade designation has enabled this co-op to improve literacy, healthcare and reduce unemployment , and has produced a bean that has been declared a favorite amongst Bean Hollow patrons.

SOUTH AMERICA

BRAZIL:

Features: Soft, mild coffee with low acidity.

Notes: Most of Brazil's coffee plantations were originally planted in the 1720's with the Bourbon strain of plant from Louis XIV's tree in Paris. Currently, Brazil is the world's largest producer of coffee with plantations in 17 of its 21 states, and an annual production of 22 million 130-pound bags. With beans being produced in17 different regions, all with different characteristics and flavor, there is a coffee for just about everyone. Most Brazilian beans are described as soft and mild, and our beans are no exception. For a nice, smooth cup of coffee, you can't go wrong with Brazil.

COLOMBIAN SUPREMO:
Features: Rich, silky, smooth, and sometimes nutty. Colombian is considered one of the most well balanced coffees in the world.

Notes: Coffee was introduced to Colombia in 1808 which is now the second largest producer of coffee, and the largest producer of arabica beans and washed beans. Most of Colombia's coffee is grown along the heights of the three cordilleras-secondary mountain ranges- running north to south among the foothills of the Andes. The various micro-climates created by these mountain ranges, allows for beans to ripen at different times. As a result, coffee can be harvested almost all year. Colombian coffees are graded as Supremo, Excelso, and UGQ which stands for "Unusual Good Quality". Supremo is considered to be more consistent and less acidic than Excelso.

AFRICA

ETHIOPIAN YIRGACHEFFE: ORGANIC GROWN

Features: Unusual, rich. Usually described as winy and gamey which doesn't really sound that great, but is!

Notes: This is where it all began! It is thought that the Arabica coffee tree originated in Ethiopia, and the name "coffee" comes from the Ethiopian town of Kaffa. No-one knows who first cultivated the coffee tree, or why. Some say monks discovered it as a way to stay awake at night to pray. Another legend tells of Kaldi who found his goats "dancing" in the field after having eaten the berries. However it began, Ethiopia is now the producer of some of the most unusual coffees on the market. 50% of Ethiopian beans are grown at elevations over 5,000 feet.

DECAF ETHIOPIAN SIDAMO: ORGANIC GROWN/FAIR TRADE

Features:

Notes:

KENYAN: AA
Features: A favorite in the coffee industry. This coffee is full bodied, fruity, and is wonderfully fragrant.
Notes: Kenyan coffees are rated among the best in the world. The Kenyan government is very dedicated to the production and processing of coffee. As a result, Kenyan coffee is considered to be one of the best and most consistent coffees available. In fact, it is illegal to harm or destroy coffee trees in Kenya. Most Kenyan coffees are grown between 5,000 and 7,000 feet. They have 2 harvests each year and the beans are pooled, so there are no estate coffees available. Once pooled, the coffees as tested and rated. Kenyan coffee is graded as PB (peaberry), AA Plus-Plus, AA plus, AA, AB, and so on.

INDONESIA

Coffee was first introduced to Indonesia in the mid-17th century by the Dutch. In the 1870's these arabica plants were wiped out by coffee rust. They were replaced with the heartier, more resistant robusta beans from Africa. Today, more arabica has been planted, and the best growing regions are on Java, Sumatra, Sulawesi, and Flores.

BLUE MOON SHB: ORGANIC GROWN

Features: Rich, full bodied Coffee with milk chocolate notes and a bit of earthiness. Also a hint of vanilla and spice.
Notes: Grown by smallholding farmers in the volcanic highlands on the island of Bali.

JAVA ESTATE: PANCOER:

Features: Rich, full bodied, balanced, earthy and spicy. Notes: Located in East Java, this coffee comes from one of the 4 main estates dating back to Dutch colonialism. These beans are grown at altitudes of 3000ft-6000ft, with most grown at about 4500ft above sea level.

SULAWESI:

Features: Rich flavor, herbal, nutty and pleasantly sweet woody notes.

SUMATRA MANDHELING:

Features: Full bodied, low acidity. Described as syrupy, chocolaty, earthy, and complex. This coffee is grown at an altitude of 2500 feet above sea level in the Balak region on the Indonesian Island of Sumatra. Mandheling is an Indian name used to describe coffees that come from this region.