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B & D Gourmet Coffee
All our coffee is roasted by Chauvin
Coffee, roasters since 1930.
The following is Chauvin coffee’s
description of all their coffee.
Available thru B & D Gourmet Coffees.
The Specialty Coffee market has
developed out of a demand for better tasting coffee. Fine
coffees have always been available, but up until recently,
most of them have gone to Europe. The larger companies are
driven by profit margins and have continued over the years
to lower their quality.
The word "gourmet" does not guarantee
quality, nor a certain classification or description. For
these reasons, we cup and sample all coffees individually
to assure that our customers are purchasing the best available
product. Because we personally select our coffees, we may
be out of certain coffees from time to time, as we will
not Purchase or offer for sale those that do not meet our
strict standards. The public and particularly the newer
coffee drinkers are better educated and more discriminating
and they now realize they can drink the world's best coffees
for just a few cents more a cup. With this in mind, our
care to detail and experience enable us to offer the highest
quality products to our customers, thus satisfying this
growing consumer demand.
The coffees listed as "organic" are
certified to be organically grown without the use of insecticides,
herbicides, or pesticides.
Coffees can be described by the
following main characteristics: acidity, body, aroma, finish,
and flavor.
Acidity:
A sharp, clean taste or snap; almost
a dryness, like certain white wines.
Body:
A heaviness or richness. The same
variety or individual coffee will not have both a lot of
acidity and a lot of body. "Body" can be compared to the
characteristics of certain red wines.
Aroma:
An important quality, since you smell
the aroma before you actually taste the coffee. Aroma can
range from acidic or sharp, through spicy and sweet, to
earthy or musky and smoky.
Finish:
The aftertaste that coffee leaves
in your mouth. Finish can be sweet and pleasant, bitter,
or if the coffee is extremely light, it may have no aftertaste.
Espresso should have a finish that lingers long after the
drink has been consumed.
Flavor:
The most difficult characteristic
to describe, because it will vary with each individual.
Since coffee will take on the characteristics of the soil
in which it is grown, it will hint of other plants, fruits,
or spices that are grown in the same region, such as chocolate,
vanilla, and others. Flavor will greatly distinguish one
variety from another.
The flavored coffees use Colombian
coffee. Shop
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COFFEE BLENDS
FULL CITY BLEND
A combination of Central and South
American coffees roasted to a "full city" roast,- currently
popular in the Northwest. In roasting, the natural coffee
oils are brought to the surface of the bean. It has a low
acidity, and a heavy, caramelized taste that will linger
on the palate. HOUSE BLEND
4n excellent well-balanced blend of
Central and South American coffees with a smooth clean taste,
medium body, and fine finish.
JOE’S SPECIAL BEND
A combination of Central and South
American and African coffees. More body than our House blend
with a slight spicy taste, excellent aroma, and a very pleasant
and lingering aftertaste.
KONA BLEND
A blend of true Hawaiian Kona Extra
Fancy and ;similar Central and South American Arabica coffees
to give a rich, aromatic, full bodied taste.
MOCHA-JAVA BLEND
The original blend dating back several
hundred years to the Dutch East India Company that was transported
in the holds of sailing ships. This blend has it all: lively
acidity, full body, spicy overtones, with a pleasant and
lingering finish. NEW ORLEANS WITH Chicory BLEND This is
a very heavy, full bodied coffee that will certainly take
the chill off the morning. A dark, French roasted coffee
combined with roasted chicory. the taste is sharp with a
long lasting finish for those who desire a little something
extra in their coffee.
ST. LOUIS BLEND
A blend of South and Central American
coffees with a touch-of dark roasted coffees to add a little
something extra. An excellent after dinner coffee that is
full bodied with medium acidity,
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SWEDISH BLEND COFFEE
Fuller than our St. Louis Blend
because of the additional dark roasted coffee, but not too
heavy as to give it the smokiness of full city blends. Still
smooth enough for most palates, but stronger than most standard
blends. Has a strong finish.
TURKISH BLEND
Dark roasted blend reminiscent of
Southern European and Mediterranean, coffee. This is definitely
heavy and full bodied with a caramel aroma. This coffee
has a strong, pleasant aftertaste.
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SOUTH & CENTRAL AMERICA COFFEE
BRAZIL ESTATE
From the Cerrado district of the state
of Minas. Geraes. The taste characteristic is one of low
acidity with a medium body which is very clean to the palate.
The aroma is described as sweet. Cerrado is a naturally
processed coffee
COLOMBIAN Narino Reserva Del Patron
This is the coffee that gave Colombia
its reputation for fine coffee. It is grown by small farmer
in the Narino region of southern Colombia still use the
care and traditional methods of milling the coffee. It has
medium acidity and excellent body and aroma.
COLOMBIAN SUPREMO
Heavy body with low acidity and a
rich flavor. Considered the finest of the Colombian coffees.
The beans are uniformly large in size, and the roast is
a smooth even color.
COSTA RICAN, TRES RIOS
This coffee is a high-grown coffee
that is high in acidity with a snappy, clean taste. It has
a full body, robust richness, and a pleasant aftertaste
similar to a fine dry white wine.
COSTA RICAN, LA MINITA
This is the finest estate-grown coffee
from Hacienda La Minita. It has undergone the most meticulous
preparation of any coffee. It is grown without the use pesticides;
herbicides, or insecticides. This is a very limited coffee
with a smooth, rich and very distinctive flavor and aroma.
GUATEMALAN ANTIGUA
The finest of the high-grown Guatemalan
coffees. It is classified as "strictly hard bean. " It has
excellent acidity and a very full body that produces a very
well-balanced cup of coffee. It can stand on its own against
any other variety or blend.
JAMAICAN, BLUE MOUNTAIN
The world's most famous and celebrated
coffee from the Blue Mountain district. This is the genuine
coffee from the Wallensford's Estate. It has medium acidity
with excellent body and richness. It is definitely different
from some of the more acidic high-grown coffees of Central
America, This coffee should never be blended.
Mexican, Genuine Altura Coatepec
We believe this is the best of the
Mexican coffees. It is a high-grown coffee that imparts
both a medium acidity and body, It is a smooth, light coffee
that is excellent by itself or blended with coffees of higher
acidity.
Mexican, Maragogipe
A very large, bold bean with a taste
that is even smother and lighter than the high-grown Mexicans.
A very well-balanced coffee.
Panama
A mild coffee similar to the finer
Mexican coffees, only with more richness. It is excellent
by itself as a nice breakfast coffee, or used in a blend.
It takes well to dark roasting.
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AFRICAN & ARABIAN COFFEE
ETHIOPIAN HARRAR
A naturally processed coffee that
has slight earthy overtones. This coffee has a fruit-like
or spicy flavor that is unique The taste is of medium acidity
and heavy body
ETHIOPIAN LIMU
It shares the winey characteristics
of Harrar but the flavor is not as pronounced. it has a
richer, more balanced flavor.
ETHIOPIAN SIDAMO
this coffee is closer to the Yrgacheffe
in body and
flavor. It is a smooth, gentle coffee
that is almost fruit-like or flowery.
ETHIOPIAN YRGACHEFFE
This is considered to be the finest
of the Ethiopian coffees. It is a rich coffee with a pleasant
finish and lingering aftertaste. This coffee is very distinctive
and unique.
KENYA AA
The finest of the African coffees,
it is grown at high altitudes under ideal growing conditions.
This coffee is known for its high acidity and average body
like the dryness of some wines. It has a very distinctive
aroma that can almost be described fruity
TANZANIA, PEABERRY
Crown on the slopes of Mount Kilimanjaro,
the beans are full-and oval shaped. It is typical of other
fine African coffees in that it has sharp acidity, a medium
to full- body and a rich flavor.
YEMEN, MOCHA
This is the original coffee from Arabia
that has been cultivated for hundreds of years. It is still
processed by the dry method, with the pulp being milled
off the beans. This is a very unique coffee of high acidity,
while being mellow in body, giving it a chocolaty essence.
It has a distinct wine-like aroma.
ZIMBABWE
This is a relatively new coffee to
the US market that is constantly improving in quality. It
is similar to the finer Kenya coffees, only lighter in acidity,
with excellent body and richness.
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INDONESIAN & PACIFIC COFFEE
CELEBES KALOSSI
From Some of the original Dutch East
India Company plantations; a little more acidity than Sumatra.
Mandheling, but with less body. The density of the brew
is reminiscent of syrup and the aroma resembles a dense-caramel.
HAWAIIAN KAUAI, EXTRA FANCY
Another variety of Hawaiian coffee.
This coffee is similar to Kona in. that it is grown under
natural and ideal growing conditions, always receiving the
correct amount of rainfall, sunshine and shade. The taste
is smooth with medium body, and is characterized by a light,
clean taste.
HAWAIIAN KONA EXTRA FANCY
This is the original Hawaiian coffee
grown on the southwest coast of Hawaii. Extra Fancy is the
highest quality of all the Konas. It is characterized by
low acidity, medium body, smooth flavor and fragrant aroma.
INDIAN MONSOONED MALABAR
This is a very unique coffee which
has the characteristics of an aged coffee from when it came
around the Cape of Good Hope in the holds of sailing ships.
It has a reduced acidity, and a syrupy yet mellow flavor.
JAVA ESTATES, JAMPITS
This coffee is from the original Dutch
plantations from early coffee history. It has medium acidity
and a lighter body than some of the other Indonesian coffees.
The flavor can be described as slightly smoky.
PAPUA NEW GUINEA
An excellent Indonesian coffee grown
in small village gardens by independent farmers. It is Papua
New Guinea's most valuable export. The family farmers use,
no artificial fertilizers or chemicals. Grown in the highlands,
it receives ample sunshine and rainfall to produce a smooth
of medium acidity body with good flavor. The quality Of
this coffee improves with each season.
SUMATRA, MANDHELING
Probably the most full bodied coffee
in the world, it is grown at an altitude of between 2500
and 5000 feet. It has a distinct richness with low acidity.
It has a complexity that imparts other flavors such as chocolate
or vanilla like some red wines. It is a dry or natural processed
coffee.
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ORGANIC COFFEE
GUATEMALAN ORGANIC
This is a "certified" organic coffee;
meaning there are no pesticides and herbicides used in the
production nor have they been used for at least three years,
The coffee is produced by smaller individual growers by
natural methods that are environmentally friendly. The cup
quality is of a smooth, medium body. It is somewhat less
acidic than other Guatemalan coffees.
PERUVIAN ORGANIC
Also certified organic, the Peruvian
Organic is definitely one of the finer organic coffees available.
It is a pleasant coffee with medium acidity and body.
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ESPRESSOS
ESPRESSO TRADITIONAL
A blend of five different Arabica
coffees roasted to a dark roast. Reminiscent of Southern
Italian espressos but without the normal bite associated
with Robusta coffees. This will definitely stand up in Cappuccinos
and Lattes due to its rich, full body.
ESPRESSO ST. LOUIS STYLE
An excellent blend with a smoother,
fuller body than the Traditional Espresso. Although it has
less snap, it will still come through in Cappuccinos and
Lattes.
ESPRESSO MEDIUM
A combination of Central American,
African and Indonesian coffees. This coffee has a full body,
low acidity, and the smoky characteristic of true espresso.
ESPRESSO ORO
So named because of the golden color
of the exceptional creme produced. This is a blend of natural
and washed processed coffees from Central and South America
and Indonesia. It is roasted lighter by a special technique
which reduces acidity and develops a smoother, sweeter espresso
without harsh overtones.
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