Blue Marlin Coffee Co. - Spokane Valley, WA

A perfect harmony of three types of coffee beans: Brazilian, Ethiopian and Colombian sweet fruit, cocoa and soft nuttiness with a clean bright finish that makes a delectable straight shot. This blend shines when married with milk, coming through like hot chocolate spiked with blueberry schnapps and hazelnut liquor. Good as Espresso or french press, either way this blend is outstanding.

Ethiopian Harrar coffee beans are grown on small farms in the eastern part of the country. Ethiopian Harrar coffee can have a strong dry edge, winy to fruit like acidity, rich aroma and a heavy body. In the best Harrar coffees, one can observe an intense aroma of blueberries or blackberries. Ethiopian Harrar coffees often used in espresso blends to capture the fine aromatics in the crema.

K-Cup available. Brazil is known the world over as one of the most prolific and dedicated of coffee producers. This selection from the Santos region is roasted to the French level. It produces a rich, full-bodied flavor yet maintains the smoothness usually found in a lighter roast. Featuring a pleasant cinnamon nuance and undertones of dark chocolate, this bean is perfect for anything from drip coffee to espresso.

K-Cup available. A Typical Sumatra Coffee with a creamy body and loamy sweet flavors. It also has all the wild jungle flavors and earthiness you would expect in a Sumatra. It is, in every sense of the word, a classic. Sumatra Mandheling is one of the few coffees in the world that is known for the name of the people who are primarily responsible for growing and processing it rather than the name its region of origin.

Whole bean. A wonderful blend of Half-Costa Rican Decaf Swiss Water Filtered and Half Regular Costa Rican Coffee, this coffee and blend have less acid. Costa Rican Coffee comes from, The Tres Rios region, just east of San Jose, produces some of the country’s finest coffees. La Magnolia starts with a recognizably sweet and floral aroma and has clean acidity, medium body and intense, yet delicate, flavors of citrus, maple, and honeysuckle.

K-Cups Available. Whole bean. Cupping Notes: Milk chocolate, honey roasted peanuts, berry, mild citrus, brown sugar, Medium body, soft acidity. Espresso Dark chocolate, well balanced, red berry, toffee, molasses, full body, mild acidity. This blend consists of two natural process and washed coffee. Brazil, Mexican and Costa Rican.

Whole bean. This roasted Costa Rican coffee has all the vital signs of a great brew. High in caffeine and heavier bodied. Providing a complex yet well balanced cup of coffee with a smooth finish. Clean, softly acidic with lots of coffee flavor, a excellent coffee to get your buzz on. This good hard bean is grown from 3,300 to 3,900 feet in the Costa Rican region.

K-Cups Available. The res rios region, just east of san Jose, produces some of the country’s finest coffees. La Magnolia starts with a recognizably sweet and floral aroma, and has clean acidity, medium body and intense, yet delicate, flavors of citrus, maple and honeysuckle Swiss water processed. Swiss water process is 100% chemical free and uses elements of water, temperature, and close monitoring until the coffee is 99.9% caffeine free. Thus, creating a product that is closer to the traditional coffee taste.

Whole bean. Colombia is the second largest producer of coffee in the world and the largest producer of washed and arabica coffee. Colombian coffee is well rounded, good overall acidity, light to medium body depending on region. The main flowering period for Colombia is from April to October. The main crop harvest lasts from early September to December. The mitaca harvest lasts from March to June. Fair trade organic.