Craft Coffee Shop in Frisco, Colorado

Grown on the rolling hills of southwestern Ethiopia, Yirgacheffe gourmet coffee is now known as Ethiopia’s Crown and Glory because of its high quality and distinctive flavor. For decades, this Ethiopian coffee has been meticulously hand sorted and harvested. Each batch is wet processed to improve its acidity and enhance its clean floral notes. Full bodied with mild earthy flavors, this coffee is truly at its finest when we roast it medium-light; it produces a unique fragrance and a lingering intensified finish. It boasts a sweet, rich, and smooth flavor making it a strong contender for the best African coffee in the world. 

Is produced by Cooperativa de Caficultores de Tarrazú RL (COOPETARRAZÚ), a cooperative that was founded in 1960 and now has over 3,200 members from Tarrazu, a canton in the province of San Jose, Costa Rica This coffee offers heavy aromatic complexity with a creamy body and gentle finish. Coffee Details. Roast. Light. Body. Medium. Acidity. Medium. Flavor Notes. Fruit. Orange Citrus. Chocolate. Cacao. Grain. Malt.

Guatemala is home to some of the most well-loved and prominent coffees on the planet. Production began in the mid-19th century and is an important element of the country’s economy. Guatemala is home to hundreds of microclimates which allows for great specialty coffees to be grown and harvested. The mountains, volcanic soils, and rainy weather create ideal conditions for coffee cultivation and has become a fan favorite of many coffee drinkers across the world. The coffee is primarily shade grown and grown at altitude.  

Located in the South-Central region of Guatemala, the Santa Rosa valley is renowned for its nutrient rich volcanic soils that create an ideal climate for a growing a slower maturing coffee which is said to concentrate the array of flavors. This coffee has notes of cocoa, a balanced cup, and is SHB (Strictly Hard Bean), meaning it was grown above 1,300 meters. The European Preparation (EP) method requires that beans are hand sorted to remove foreign materials and defective beans. People enjoy this coffee for its clean finish and buttery body.   

As traceability becomes more important to the consumer, coffee labeled as “Cerrado” has Designation of Origin status which means that “Cerrado” coffees must come from the Cerrado region. This coffee is from Fazenda Santa and is smooth and well rounded. It has low acidity, a medium body with notes of chocolate and caramel. This coffee is great as a standalone, but also thrives in blended roasts.

Brazil is one of the most well-known coffee origins and is the largest producer and exporter in the world. It is responsible for almost a third of all consumed coffee on the planet and is a mainstay for most roasters. While Brazil has several premiere regions to cultivate coffee, much of the coffee is grown in the Minas Gerais region in southern Brazil whose rich soil and climate makes a fantastic environment for cultivation. Due to its lower acidity, coffee from Brazil is universally enjoyed.

Indonesia is the fourth largest exporter of coffee in the world. It is a large chain of islands that has different varieties of coffee ranging from Robusta to specialty Arabica. Sumatra is one of the most famous of these islands and produces many specialty coffees. This Sumatra is a grade one double picked coffee and is one of the more universally popular coffees from the Indonesian archipelago. Its strong aroma and mild bitterness make a wonderful cup of coffee. It has an array of earthy spices that mix agreeably with a syrupy body and notes of dark chocolate, caramels and black tea. We invite you to try this coffee as it is one of our favorites. 100% Arabica Coffee.

Colombia is the second largest producer of coffee in the world and the largest producer of washed and Arabica coffee. They are well known for their high quality coffee and about half of their exports come to the United States. Colombia only produces washed Arabica coffee. There are three primary varieties grown in Colombia and the coffee is referred to by the region in which it is grown. There are many coffee producing regions in the country. Colombia is proficient in producing an abundance of truly delicious and sought after coffee. This particular type is Excelso; this term is a coffee grading term in Colombia. Excelso coffee beans are large, but slightly smaller than Supremo coffee beans. Excelso coffee beans are a screen size of 15-16. Colombian coffee is graded before shipment according to bean size. It is possible that Supremo and Excelso coffee beans are harvested from the same tree, but they are sorted by it’s size. The greatest volume of exported coffee is Excelso. These beans include good-to-large flat beans and some peaberries. Antioquia/Medellin is one of the larger coffee growing areas in Colombia. This region produces the majority of Colombian coffee that is categorized by bean size grade (eg Excelso). Medellins have a medium body and are typically not as fruity/winey as coffees from other Colombian regions. The cup is well balanced and can be enjoyed at any time of day! Malt and banana fragrance with flavors of chocolate. Slightly fruity with a pronounced acidity and juicy, clean finish.

Turquesa (Turquoise in Spanish) is named after the vast blues in the oceans and skies of Mexico. This coffee has large beans, is high grown, and comes from multiple farms in the region of Chiapas. Most of the area’s coffee producers are smaller farms and owned by families of indigenous descent. This is largely due to the Zapatista movement which prevented any large coffee company from creating a monopoly in the 1990’s. The beans are European Prepared (EP) to ensure minimal defects and are wet processed, meaning the skin / pulp of the cherry is removed from the beans after harvesting. The Turquesa has chocolate and hazelnut tones and works well as a single origin and for espresso drinks.

Mexican coffees are extremely popular due to their subtle flavors and range of body. Coffee is primarily grown in the southern–most state of Chiapas, where tropical conditions, higher altitudes, and volcanic soils create ideal growing conditions. Coffee was originally introduced to the Veracruz region the Caribbean, but nowadays, most coffee is produced in the aforementioned Chiapas region. However, it’s a long-standing debate on whether Chiapas or Veracruz has the best coffees. Typically, good Mexican coffee will be light bodied with mild acidity.

The same espresso blend that keeps us going at our award-winning Inn each day. Shots of Mt. Royal are a perfectly balanced harmony of sweet fruit, cocoa and soft nuttiness with a clean bright finish that make a delectable straight shot. Rosebud especially shines when married with milk, coming through like hot chocolate spiked with blueberry schnapps and hazelnut liquor. A perfect harmony of sweet fruit, cocoa and soft nuttiness with a clean bright finish that makes a delectable straight shot. This blend shines when married with milk. 

Swiss Water® Process uses the elements of water, temperature and time to create some of the most intriguing decaf coffee. This method was originally pioneered in Switzerland in the 1930s

First, we start with small batches of amazing coffee and green coffee extract. Green Coffee Extract (CGE) is water soluble and allows for the caffeine molecules to transfer from the green coffee to the CGE from the surrounding gradient pressures. Once the GCE has contains most of the caffeine, it is then seeped into carbon absorbers which remove the caffeine molecule from the GCE. The GCE is then used again to take out the caffeine contents from the green bean, and the process is repeated until 97% or more of the caffeine is removed. The classic taste of lively, full-bodied, rich, aromatic coffee, from Colombia’s highest coffee growing regions awaits.