*Roasted coffee is available in 12oz bags and 6oz bags.
**All bags are whole bean, but we can grind upon request.
CURRENT COFFEES
Ethiopia Guji Buku Sayisa Organic
Roast: Light
Origin: Oromia, Guji Zone, Ethiopia
Profile: Honeysuckle, blueberry, sweet & sugary
Process: Natural
Body: Medium body, bright acidity
Altitude: 2300 masl
Background: The area around Buku Sayisa is renowned for producing certified organic coffee, a rarity due to the high costs of official certification. While most Ethiopian farmers naturally practice organic farming, few pursue the formal certification process.
Buku Sayisa, located in West Guji, is a washing station that specializes in natural processing. Ripe, sorted cherries from farms at an altitude of 2,300 masl are dried for 12 to 15 days on raised beds. By meticulously avoiding overfermentation during the drying process, Buku Sayisa producers craft elegant cup profiles like this Grade 1 coffee.
Traceability is a key focus at Buku Sayisa, where a voucher system is used to track each coffee lot throughout the production chain. This system ensures that every step, from the receiving station to the drying stage, is documented, tying the coffee back to the farmers who produced it.
Wire Walker
A blend of specialty, single-origin coffees geared for espresso, espresso-based drinks, and those who want a jolt of full-bodied fearlessness in their cup.
Roast level: Medium +
Notes: Chocolate, almond, honey, raisin
Body: Full body, syrupy sweet
Sumatra Mandheling TP1 2025
Roast: Medium-dark
Origin: Aceh, Sumatra
Profile: Dark chocolate, tobacco, berry
Process: Wet-hulled
Body: Heavy-bodied, mild acidity
Altitude: 1200-1400 masl
Background: This coffee presents a delightful balance of full body, distinct earthiness, and complex flavor. As a Grade 1 triple-picked coffee, it’s a top-notch bean. Once raw coffee cherries are harvested and the ripest selected, triple-picked beans are hand-sorted three times, resulting in minimal defects.
Honduras Reserva Pacavita SHG Organic
Roast: Medium
Origin: Western region, Honduras
Profile: Roasted almond, apple, vanilla
Process: Washed
Body: Medium body, mild acidity
Altitude: 1400-1700 masl
Background: Produced near the Reserva Biologica Volcan Pacavita by Silvestre Vasquez & Joel Lopez, this coffee is a reflection of its environment (high-altitude, rich clay soil, ample sun) as well as its expert care in production.
Costa Rica San Diego Jaguar Honey (currently out of stock)
Roast: Light-medium
Origin: Tarrazú, Costa Rica
Profile: Milk chocolate, apple, cane sugar
Process: Honey
Body: Light body, bright acidity
Altitude: 1200-1750 masl
Background: From Terrazù, Costa Rica this coffee is processed at Beneficio San Diego, which has been innovating in Costa Rica since 1888. The honey process involves choosing perfectly ripe cherries, depulping, and leaving some mucilage from the depulped cherry on the beans during the drying stage. Doing so adds a natural sweetness and complexity to the cup.
Colombia Valle del Cauca Sugarcane Decaf (contact us to order)
Roast level: Roast to order
This coffee is roast-to-order. This means that we have unroasted beans in stock–even when our ordering site says “Out of Stock”–and will roast them when your order is placed (via our website or via contacting us directly).
Believe me: this ain’t your “normal” decaf. This coffee maintains the distinct body and flavor notes of its non-decaf counterpart from Valle del Cauca, Colombia. Flavor notes include caramel, peanut brittle, and dark chocolate.
About Flavor Profiles
**All profile notes reflect a mixture of the origin notes for the raw bean and the flavors highlighted through the roasting process. I typically roast to balance acidity and sweetness while showcasing each bean’s origin flavor (aka terroir).
Surreal Coffee Roasters 