Coffee (Green Beans) 		The Home Coffee Roaster
San Francisco Prep® Selections
Coffee Varieties

Colombian Supremo SF Prep®
Our Colombian Supremo SF Prep is one of our most popular offerings. Screened to a 17/18 screen size this coffee is medium to full bodied and mild in overall flavor.

Sumatra SF Prep® Yia Yia (Greek for Grandmother)
This Indonesian coffee is a unique one because unlike most unwashed Sumatran coffees the Yia Yia SF Prep is a semi washed coffee. The Yia Yia SF Prep Sumatra is medium bodied, clean and sweet in the cup. When roasted to a lighter degree some acidity comes out and when it is roasted darker the acidity fades and the roast flavor stands out a bit more. A terrific coffee to enjoy throughout the day

Costa Rica 17/18 Screen SF Prep®
This coffee is screened to a 17/18 screen size and is one of our most popular Central American estate coffees. This coffee is ideally suited for those coffee enthusiasts who are looking for a "lighter" bodied coffee with a good amount of flavor and finish. Great when roasted to a City or Full City roast.

Ethiopian SF Prep®
This coffee is quite similar to the Ethiopian Stag Gr. 4 Proprietary blend however it has been screened to a 16 + screen to insure uniformity in bean size and appearance. Medium to heavy bodied and nutty in the cup this is a terrific coffee to enjoy in concert with the Java Government Estate.
 
Central America
Coffee Varieties

Brazil Santos 19 Screen Type Mariah
Brazil is the worlds largest producer of coffee representing approximately 20-30% of the total coffee production within the world. The Brazil Santos 19 Screen Type Mariah is one of the finest coffees available out of Brazil due to the special large bean screening and overall preparation of the bean. The 19 screen represents the size of the bean when placed through coffee screens. The screen 19 is the largest bean size available out of Brazil. This coffee is prepared through the** unwashed dried method and has medium to good body, medium acidity. This coffee can be roasted light, medium or dark depending upon the level of roast flavor that you desire. The lighter the roast the more sweet and sharp the coffee will taste. Roasted to a medium/dark roast will give you less sharpness and more body and texture.

**For those who are wondering: The terms "washed" or "unwashed" as it relates to coffee describe the process that the coffee cherry goes through after it is harvested. If it not otherwise mentioned within the content of the description then the coffee has been processed by the washed method.

Costa Rica SHB JCL Estate
This wonderful coffee is grown at 4,000 feet in an area known as Heredia outside of San Jose Costa Rica. The JCL stands for Juan Carlos Leon. Juan Carlos and his family have owned and operated this farm or finca as it is called for over 100 years. Rated as one of the best coffees is Costa Rica this coffee has medium to good body low to medium acidity with a very pleasing silky aftertaste. The recommended roast for this coffee would be a medium roast. The medium roast level combines both the lighter inherent flavors of this coffee with a bit of roast flavor which will enhance the sweet finish. Next time you are in Costa Rica let us know and we’ll get you in touch with JCL.

Guatemala Strictly Hard Bean (S. H. B.) Huehuetengo
Located in the Northwestern part of Guatemala the coffee growers of Huehuetenango have been producing coffee for years and take great pride in their processing based on their traditions. This Guatemala coffee is grown along one of the main Pacific volcanic ranges at very high altitudes. The soil and climate are truly ideal for coffee production. The abundant rainfall and sunlight allow for the medium heavy bodied nature of this coffee to stand out. Some would say that this coffee is smokey or chocolatey depending upon the roast level. The lighter roast will give you some sharpness and acidity while the darker roasts will yield a heavier more developed cup of coffee.

Guatemala Antigua Bella Carmona
The Guatemala Antigua Bella Carmona is one of the finest coffees in the world. Antigua is located South of Guatemala City and once represented the old capitol of Guatemala. The difference between the Huehuetenango and the Antigua is two-fold. The Bella Carmona is an estate coffee versus the Huehuetenango coffees that are coffees brought together from a number of highly respected coffee fincas. Ultimately, the body and overall flavor of the the Bella Carmona is more refined because of the variations in weather (less rainfall and more heat) and soil conditions that exist in the southern areas of Guatemala versus the Northern portion of the country. Compare and decide for yourself which of these two fine coffees appeals to you more.

Mexican Custepec Strictly High Grown
This Chiapan coffee ranks among the best in the world. Most Mexican coffees tend to be light in body and mild in flavor with little or no acidity or sweetness. This coffee stands out because it is in fact medium to heavy bodied, clean and has creamy finish (nutty on the lighter roast). Great coffee to roast light, medium or dark!

Panama Strictly Hard Bean
The Panama S.H.B. is well know for its aromatic nature. The coffee is grown within the Bouquete Valley region which is similar in climate and soil to its Colombian neighbors. The Panama Bouquete offers a big bean coffee with light to medium body, low to medium acidity and clean finish. This is a good morning type coffee versus the heavier Mexican , Guatemalan or Indonesian coffees.
 
South America
Coffee Varieties

Peru Organic
The Peru Organic has the same flavor characteristics as the Peru Hard Bean however the production methods used in the coffee production are totally organic.

Colombian Excelso
A great coffee to work with. This Colombian Coffee emanates from the Bucaramanga region of Colombia. The light to medium roasted Colombian Excelso will create a mild, light to medium bodied coffee with some acidity and clean finish. Roasted to a dark roast the coffee will have more complexity relating to the roast flavor both on the pallet and within the finish. This coffee takes all roast degrees well and can be blended to tone down a heavier, full flavored coffee.

Colombian Supremo
Similar to the Excelso the Supremo is a fun coffee to roast and experiment with because it tastes very good under many roast degrees. The main difference between the Supremo and the Excelso is the actual bean size. The Colombian Excelso has beans ranging in size from screen 15-18. Whereas the Supremo is screened out at a screen 17/18 so the bean presentation is larger and more bold. Similar to the Excelso, The light to medium roasted Colombian Supremo is a mild, light to medium bodied coffee with some acidity and clean finish. Roasted to a dark roast the coffee will have more complexity relating to the roast flavor both on the pallet and within the finish.

Peru Hard Bean
Peru hardbean is a great coffee for those dark roasted coffee lovers. This coffee has light to medium body and low acidity. Its big bean style roasts up quite nicely especially when taken to a viennese roasts or darker. This coffee can be enjoyed by itself or blended with other coffees.
 
Indonesia
Coffee Varieties

Sumatra Mandheling Gr. 1 Mountanos Select
The Sumatra Mandheling Gr. 1 is grown and harvested within the Mandheling region on the island of Sumatra. The Indonesian coffee farmers take great pride in their coffees and have developed over the years a reputation for producing a coffee that is very heavy in body and texture. For those coffee enthusiasts who enjoy a heavy Cabernet with their dinner will enjoy this equally heavy and complex coffee with their dessert. The recommended roast for this coffee is a Full city roast or darker.

Celebes Kalossi Toraja
Produced on the island of Sulawesi within the world renowned region of Toraja this coffee is medium to heavy bodied and not quite as heavy in body and texture as the Sumatra Mandheling Gr. 1. If you are looking for the Indonesian unwashed style coffee without the pronounced heavy texture and body the Celebes is a good coffee for your enjoyment.

Java Government Estate
The Java Estate coffee is one of the oldest coffees known to coffee consumers. It was the Dutch that brought coffee to Indonesia in the 17th century and from that point forward coffee has remained a viable commodity for the country. We carry a government Estate Java which is medium bodied and clean in bean presentation and finish. This is the ideal coffee to blend with the Ethiopian Moka in order to create a Moka Java Blend that will combine the nutty flavor of the Ethiopian Stag Gr. 4 with the medium bodied, clean Java.

New Guinea A Grade
Grown on the slopes of Mt. Hagen this coffee is known for its heavy full flavor. Interestingly this coffee embodies the heavy texture of an unwashed Indonesian while at the same time it also is sweet and clean in the finish due to the fact that the washed production methods and climate conditions are different from their Indonesian neighbors to the North.
 
Africa
Coffee Varieties

Kenya AA Euro Prep
The Kenya AA EP is one of the worlds best known coffees. This coffee is known for medium to good body and medium to very good acidity. The acidity in Kenyan coffees is sweet and clean in the finish and should not be misinterpreted as being a "bad" characteristic. If you are a coffee lover and you like some acidity, or sharpness in your cup than there are a few African varieties that will appeal to you. The size of the the Kenyan AA bean is the largest bean available and Euro-Prep is the best quality destination. The recommended roast for this coffee is light to medium to allow for the flavor to burst out.

Tanzania Peabrry
The Tanzania Peaberry similar to the Kenya AA is one of the worlds most well known coffees due to the fact that it is distinct in both the cup and bean appearance. The "Peaberry" which is grown on the slopes of Kilomanjaro is light bodied, sharp and clean in the cup. The peaberry is very small in size and therefore the flavor is intense. Recommended roast for this coffee is either light for those who love a sharp, flavor jolt or roasted to a viennese level which will tone down the acidity and leave good to medium body and roast flavor.

Zimbabwe AA La Lucie Royale
We are proud to sell this estate coffee which is grown in the Chipinge region located in the south eastern portion of Zimbabwe. Michel Fayad’herbe is the owner who overseas the production of this world class coffee. Michel and his family have owned and operated this farm since 1970 and have been able to consistently produce a coffee that explodes with flavor. The body and flavor is medium to heavy, sweet and syrupy on the pallet and in the finish. If you like African coffees you will love this coffee. The La Lucie Royale is extremely hard to find throughout the year because demand for this coffee outweighs production.

Ethiopian Moka Gr. 4 Proprietary Blend
The Ethiopian Moka Gr. 4 Stag is a proprietary blend of unwashed Ethiopian coffees that are ideal for those coffee lover who enjoy a bit more texture, body and nuttiness within their coffee. This coffee blends very well with the Java Estate to create the well known Moka Java Blend.

Ethiopian Sidamo Grade 2
The Ethiopian Sidamo Grade 2 is a washed Ethiopian coffee and is very well known within Europe where it is used singularly for its medium to good body, distinct winey nature and clean full finish. This coffee is not as nutty or wild in flavor as the Moka Gr. 4 but has a more refined toned down cup characteristic.
 
Special Selections
Coffee Varieties
 
Puerto Rico
Coffee Varieties
 
Hawaiian Kona
Coffee Varieties

Captain Cook Kona #1
We offer a range of State Certified Kona Coffees. Kona # 1 Screen 16, Kona Fancy Screen 17-18, Kona Extra Fancy Screen 19+ and Captain Cook Kona Peaberry. These coffees vary in bean size and within the cup. These coffees are known for their Kona characteristics of light body and clean mild acidity and flavor.

Captain Cook Kona Fancy
We offer a range of State Certified Kona Coffees. Kona # 1 Screen 16, Kona Fancy Screen 17-18, Kona Extra Fancy Screen 19+ and Captain Cook Kona Peaberry. These coffees vary in bean size and within the cup. These coffees are known for their Kona characteristics of light body and clean mild acidity and flavor.

Captain Cook Kona Extra Fancy
We offer a range of State Certified Kona Coffees. Kona # 1 Screen 16, Kona Fancy Screen 17-18, Kona Extra Fancy Screen 19+ and Captain Cook Kona Peaberry. These coffees vary in bean size and within the cup. These coffees are known for their Kona characteristics of light body and clean mild acidity and flavor.

Captain Cook Kona Peaberry
We offer a range of State Certified Kona Coffees. Kona # 1 Screen 16, Kona Fancy Screen 17-18, Kona Extra Fancy Screen 19+ and Captain Cook Kona Peaberry. These coffees vary in bean size and within the cup. These coffees are known for their Kona characteristics of light body and clean mild acidity and flavor.
 
Swiss Water Decaf Water Process Coffee
A Natural Decaf Choice. The patented Swiss Water Decaf Process is performed at the Nabob Plant in Vancouver, Canada. This high-tech process is rather simplistic in concept. The varietal green raw coffee is placed into large holding tanks. The coffee is steamed in order for the pores of the green coffee to open. Warm water is then introduced into the bin and is agitated throughout the green coffee beans over a period of hours. The water, by nature, will remove the caffeine element out of the raw green coffee over a period of time.

Once the level of caffeine removal is attained the caffeine laden water is drained from the tank. The caffeine within the water (which is now removed from the intial tank) is removed via a natural carbon filter process which allows the flavor components within the water to remain but removes the caffeine. The caffeine free water is then placed back into the holding bin and re-introduced to the raw coffee returning full flavor potential to the coffee without the caffeine. The decaf coffee is then rinsed a final time, dried, bagged and prepared for shipment from Canada to The Home Coffee Roaster.

Coffee Varieties
 
Carbon Dioxide (CO2) Decaf Process Coffee
The Carbon Dioxide Process is another naturally decaffeinated process that involves the use of high pressurized CO2 to decaffeinate raw green coffee beans. Raw green coffee beans are placed into a holding tank that is under tremendous pressure (1200 psi). The coffee is steamed allowing the pores of the raw coffee to open up. Carbon Dioxide under 1200 pounds of pressure becomes a liquid. This liquified CO2 is introduced into the holding tank and is agitated throughout the raw coffee beans.

Over a period of hours the liquified CO2 forces the caffeine molecules out of the raw coffee. The caffeine laden liquified CO2 is then transported to another pressurized tank. Once the caffeine laden CO2 is within this secondary tank the pressure is reduced forcing the caffeine molecules to crytalize and are subsequently removed. The pressure is then increased once again and the remaining caffeine free liquified CO2 is reintroduced into the system returning full flavor to the caffeine free raw coffee beans that are within the first holding tank. The beans are then rinsed, dried, bagged and shipped to the Home Coffee Roaster.

Coffee Varieties
 
Methylene Chloride Decaf Process Coffee
The Methylene Chloride direct process is performed in Bremen, Germany. The varietal raw green coffee beans are placed into large holding tanks. The coffee is steamed in order for the pores of the coffee to open. The chemical solvent Methylene Chloride is then introduced into the bin and is agitated throughout the green coffee beans over a period of hours. The Methylene Chloride solvent will directly adhere to caffeine molecules and leave other flavor components behind within the raw coffee. Once the level of caffeine removal is attained the caffeine laden Methylene Chloride is removed from the tank and all that is left behind is the decaf product. The coffee is then rinsed, dried, bagged and readied for shipment to the Home Coffee Roaster.
Coffee Varieties