NORTHWESTERN COFFEE MILLS®

COFFEE ESTATE STRAIGHTS Straight coffees are ususally described by country of origin, grade of coffee and sometimes the name of the estate on which they were grown. We buy them unrosted (green coffee) after evaluating the variables of tree variety, soil, weather, cultivation practices, altitude, shade, processing and storage. Estate coffees are much like wine, where variations of year to year crops can be very apparent. Most estate coffees lose their unique characteristics if they are roasted very dark, so we do not usually roast them darker than a full European or Midwestern roast. BRAZIL SERRA NEGRA This coffee of the Black Hills of Sao Paulo has a characteristic tangy Brazil flavor without the lowbrow earthiness of its less tasty cousins. Brazils are a type of coffee all of their own and this is one of their best. CELEBES (SULAWESI) KALOSI This is the third of the famous East Indian coffees with character that is a cross between Sumatra and Java at their best. Athough difficult to roast right, when done so it is throaty, hearty and complex. COLUMBIA EXCELSO Light of aroma, heavy in body and no defects of character mark Columbian as a classic coffee. It is the standard for all estate coffees to match or better. COLOMBIA FIVE YEAR AGED We age this coffee for five years in our warehouse before we roasting it. Green coffee aged for only a few years is flat and faded. With patience and time, we have a smooth, low acid coffee and a mature flavor. COLOMBIA SUPREMO Columbia coffees are not all created equal. We still have our standby Excelsos, except they are not really estate coffees. Our Supremos are richer and more aromatic than their cousins. This coffee is the basis for Columbia's eminent coffee reputation. COSTA RICA DOKA Rich soil, the Poas Volcano microclimate adn dry cool nights combine to create a heavy bodied, richly flavored coffee. There is no other coffee quite like it. COSTA RICA TARRAZU This is the most famous of the many fine Costs Rica coffees and one often imitated by careless labeling. The real Tarrazu reveals itself in its character - very aromatic, medium bodied and a many faceted flavor. ETHIOPIA HARRAR Harrar has a distinctive, almost tart flavor with a pungent aroma and a bold body. This is a very nice coffee from the land where wild coffee was tamed. GUATEMALA ANTIQUA Here is a wonderful coffee - mild, grainy and fully satisfying. It has flavor, aroma and like fine wines, a taste high point with a pleasant follow through. HAWAII KAUAI ESTATE RESERVE Kauai has more body than Kona, with a subtle edge to its flavor. It is different than its more famous cousin but unlike other Kona wannabes, it is very interesting. HAWAII KONA EXTRA FANCY The attraction of Kona is subtle and derives from its balance of flavor, body and aroma. Like the islands themselves, it is alluring rather than overpowering. JAMACIA BLUE MOUNTAIN We have other coffees as good but not the same. The lesser grades of Jamacias are not much worth our attention. The best have an undefinable essence of moderated pleasure that sets the pace for rare coffee. JAVA ESTATE There are four "government" estates that produce Java, each with its own appeal. It is rich, heavy bodied with a creamy flavor and fragrant aroma. This coffee has heart with an enduring appeal. KENYA AA Like other coffees grown in arid parts of the world, Kenya has relatively small beans and a dry, tart flavor with its own unique attraction. There is no other coffee quite like a good Kenya; we are fortunate for them. PUERTO RICO YAUCO SELECTO This wonderful mild Caribbean coffee varies a bit from year to year but always has a refreshing winey body and an elegant aroma. SUMATRA MANDHELING This coffee takes considerable skill in roasting to avoid uneven roasting and earthy overtones. Too dark and the flavor is lost. Just right is wonderful; exotic flavor overtones, medium body, mellow but stimulating. TANZANIA PEABERRY Peaberries are one rounded bean per coffee fruit instead of the ususal two. The best of type is Tanzania which has an unusual combination of grainy body and the full dry flavor characteristic of East African coffees. YEMEN MOCHA This is a dry processed (sun dried) coffee that is a constant surprise in its complex, sharp flavor, full body and piquant aroma. Start here if you like to experiment with different coffee taste preferences. ORGANIC COFFEE It is ironic that innovation in quality coffee production has prompted a return to its organic origins. Small, independent holdings, shaded for slow maturity, hardy, flavorful tree varieties and intensive hand cultivation all combine to produce top quality under the right growing conditions. Many organic coffees meet the criteria of shade grown and/or bird friendly, fair trade and sustainable production. This topic is very well addressed in a 36 page essay and bibliography on the web by Jennifer McLean at Coffee Contact. COLUMBIAN BUCARAMANGA ORGANIC This shade grown, certified bird friendly coffee is from the mountains of Eastern Columbia. It is a fine coffee, different; some say the best Columbian. GUATEMALA HUEHUETENANGO ORGANIC This cofffee is heavier than Antiguas and Atitlans. It is an easy coffee on sensitive stomachs. It is smooth and also has a complex, fascinating flavor and fine aroma. MEXICO ALTURA ORGANIC Depending on geography and growing practice, Mexican coffee can be anything from great to terrible or mild to strong. We have found organic Plumas from Oaxaca with a combination of character, balance and flavor that is Mexican coffee at its best. NICARAGUA SEGOVIA ORGANIC Nicaragua coffee tends to be down to earth, basic and pleasant. Nicaragua has lots of experience with organic coffee, so the characteristic earthy flavor of their coffee taste has developed into a unique plus. TIMOR ARABICA ORGANIC Timor coffee has been one of our favorites since we first used it as a special ingredient in our Mocha Java Blend over thirty years ago. Like Java Estate but spicier and with no ring to its full bodied flavor.

Catalog 2006       www.nwcoffeemills.com