The Coffee Exchange - Roasting Coffee Daily



Our Coffees

Mel’s Private Stock (Decaffeinated)
During the late '70s, early '80s Mel, Rose, Charlie and Bill Fishbein were in another (cookware) business. We sold coffee by the bean, but there wasn't a whole lot of decaf available. All the decaf that was available seemed to taste like decaf. And Sanka. So with a couple of Chemex automatics, a half dozen clipboards, and a supply of what was available in Swiss Water Process decaffeinated coffees, Mel began blending coffee in his basement. The Goal: find a decaf that tasted like "REAL" coffee. The Result, (after five years of testing): Mel’s Private Stock - Decaffeinated™. Mel's has been our decaf house blend ever since, brewed daily 30 years at Coffee Exchange.

*(FTO) Fair Trade Organic

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Mexico - Michiza
From the state Oaxaca on the south Pacific coast in Mexico. This grower’s co-op is made up of 1030 small-scale producers. The name MICHIZA is an abbreviation of the 5 ethnic groups that make up the Oaxaca State.

Full City Roast – Vanilla, Malt, Roasted Hazelnut … medium bodied with a pleasant subtle acidity.
French Roast– Round, sweet and easy to drink

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Mocha Java
The “original” coffee blend combines Ethiopian Mocha - with its earthiness and lemony complexities - and Indonesian “java” - characterized by full body, big round straight-ahead mellow and fruity flavors - to form “a more perfect union,” the internationally famous and historically significant Mocha Java: rich, sweet, complex, earthy.

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Narragansett Blend
This is our official “House Blend,” served every day at he Coffee Exchange for going on 30 years. A blend of Caribbean and South American organic fair trade coffees brews a light smooth mellow cup with medium body and a distinct tangy flavor and a long soft citrus aftertaste.

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Panama -- Baru Indian High Boquete*LIMITED OFFERING
This coffee comes from the Anselito Estate owned by the Perez Balladares family.
Located near the Baru volcano in western Panama near the Costa Rican border the
Estate grows Typica and Catuai varietals which are traditionaly grown in this
region. The coffee displays a classic flavor profile indicative of this region with
notes of chocolate, allspice, black pepper and orange peel.

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Papua New Guinea Peaberry - Kigabah
This Papua New Guinea Peaberry comes from the Kigabah Estate, which is located in Banz in the Western Highlands Province. It is grown at 1520 meters above sea level in nutrient rich volcanic soil. At this elevation, the coffee is able to mature slowly, which in turn creates a dense bean and a complex flavor profile.

The Kigabah Estate was originally established in the 1960's by Australian farmers that were part of a development program run by the Australian government. By the 1980's, Papua New Guinea had achieved independence and had reclaimed the land taken from local farmers and tribesmen. The Kigabah Estate remains as one of the few plots of land still owned by foreign investors. In addition to producing some of the finest coffee in the region, the Kigabah Estate continues to help employ local communities, and support local schools and health centers.


Cup Characteristics
An American Roast, clean, crisp, with fruity resolution. Notes of cedar and tomatoes.

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Peru – Pangoa
The 700 members of this grower’s co-op are located in the highlands of the western amazon not too far from the Brazilian border. Starting with only 50 farmers in 1977, the group went through very difficult times when the Shining Path militant group swept through the area driving away many of the regions farmers during the late 80’s. Since that time the group has rebuilt to its present numbers delivering high quality, fair-trade organic coffee to market.

French Roast – Round and smooth, dark chocolate, walnut

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San Francisco Bay Blend
This was our darkest blend (until Full House Blend came along a few years ago), but “surprisingly smooth” has been its reputation for 30 years. So much so that over the years it’s been suggested to any new customer looking for something “smooth” - regardless if that’s preceded by “light” or “dark.” If you’re looking for a distinctly heavy dark smoky -yet smooth - coffee blend, with a slightly musky aftertaste, you’ll love San Francisco Bay Blend.

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Santa Fe Blend
This rich yet aptly named sophisticated spicy blend of African, Latin American and Indonesian coffees combines tangy zest with a long, heavy finish.

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Sumatra – Gayo Mountain
The Permata group comprising about 2000 members is located in northern Sumatra in the Aceh province. This group has been producing high quality coffee for us since 2009. The indigenous Gayonese people in the district of Bener Meriah make up a large portion of these coffee-growing families. The region’s coffee has a distinct quality due to the unique processing challenges in northern Sumatra. Climate in this area is very hot and humid even at higher elevations so drying the coffee as in other parts of the coffee world are impossible.

Full City Roast – Tobacco, chocolate, cedar, forest floor, mild red fruit acidity
French Roast – Chocolate, round and smooth, black cherry

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