Stagecoach Coffee

Your choice of bagel with cream cheese, sliced tomato and fresh cracked black pepper. A house favorite

Shaved ham, honey mustard and swiss

Tomato, fresh mozzarella and basil pesto

Tuna, olives, greens, tomato, red onion and cheddar

Lettuce, tomato, red onion, cucumber, sprouts, mayo and honey mustard

Lettuce, tomato, red onion, cucumber, sprouts and mayo

Chive cream cheese, lettuce, tomato, cucumber and sprouts

Fresh mozzarella, sliced tomato, organic greens, roasted peppers and basil pesto

Shaved ham, fresh mozzarella on a bed greens, black olives, roasted peppers and artichoke hearts

This coffee exhibits pleasant sweetness on top, low acidity, and nutty and smooth undertones. Brazil is traditionally used in our espresso and french roast because of it's excellent finishing qualities during the roasting process. Brazil is also ideal for blending because of it's smoothness and sweetness.

Ethiopian harrar is a typical old world coffee bean and is still dry processed to this day. The harer region of ethiopia is known in the coffee world for producing distinctive flavors such as a chocolate earthy taste with fruity aromas. Our ethiopian harrar is very clean, less acidic, has a fuller body, and a dark chocolate after taste. A full city roast will achieve a pleasant combination of fruity and earthy tones.

Our indonesia sumatra is certainly one of our most popular coffees. Its bold roasted flavor makes it a great coffee to enjoy with your favorite chocolate treat. Indonesia sumatra combines a full body with a rich dark chocolate bottom while maintaining relatively low acidity and a pleasant smokey finish. It is very clean tasting for such a rich sumatran coffee.

Tanznania peaberry is a rich, full coffee with a subtle dark chocolate flavor and a medium to lighter body. It is most excellent for blending with the more acidic coffees, as it is found in our stagecoach house blend. The name comes from it unusual bean shape. The coffee cherry produces two half-beans when one dominant bean takes over. Both halves grow together inside the coffee cherry producing one round intact bean called a peaberry. A common ratio for tanzania is one bean in every 12 cherries will be a peaberry.

Probably the most recognizable and popular coffee in the world. Grown in the andes mountains, this coffee possesses a rich snappy acidity, rich flavor and aroma and finishes with a strong body. This is the highest grade of columbian coffees. It has a hint of wine and a full-bodied richness.

We use a blend of our highest-grade arabica coffee beans, from colombia and brazil, that can withstand being roasted to a deep, rich, chocolate brown. The result is a strong-smooth taste and pungent aroma with caramel overtones which dominate the soft flavors of some of our lighter roasts. Roasting to achieve these dark colors and deep flavors is done by taking the temperature of the beans to over 425° f (the ending point for a full-city roast) . The espresso decaf uses the same process but with our finest swiss water process decaffeinated coffee beans.

This is an organic, fair trade certified coffee bean. Costa rican is a very clean coffee. Flavor profiles range from apricot to peach-like hints to chocolate flavor. This coffee is roasted to a "full-city" roast to bring out the brightness and to insure that these lustful tastes are not diminished by a darker roast profile. Look for more organic and fair trade coffees as our selection increases to suit your desires.

Our breakfast blend is essentially the same as our house blend, minus the french roast. The complex flavors and acidity of the sumatra, tanzania and colombian coffees take on a smooth but crisp aroma, wonderful nut and chocolate flavors and medium to full body. We are sure that this blend with be your favorite for waking up in the morning. Rise and shine!