Coffees

The quality of coffee starts on the farm from which it’s grown. Therefore, to obtain the fullest potential from every drink made there must be a farm-to-cup mentality, which is the way we do coffee at thirty-thirty. After a specific green (un-roasted) coffee bean has been selected, it is our responsibility to highlight its best fruitiness, chocolate, caramel, and molasses notes, all while maintaining a perfectly balanced acidity. If a particular bean has citrus elements, it should taste of citrus. If it can taste of berries, it will taste of berries.

Our Current Offerings

 

BABY BEAR ESPRESSO

stone fruit, banana, amaretto, pecan, peppercorn

 

BRAZIL MOGIANA RAINHA

nut brittle, caramel apple, maple syrup, strawberry finish

COLOMBIA CAUCA

cherry tomato, peanut butter cup, melon, cocoa

COLOMBIA MONTE BONITO

tart cherry, clementine, sweet pepper, jammy

ECUADOR TAZO DORADA – JOSE ENCALADA

floral, lime acidity, delicate, smooth, complex

PERU CAJAMARCA NORTE FTO

soft, clean, juicy, brown sugar, fig, lemon citrus

RWANDA KABIRIZI

kiwi, grape, passion fruit, black currant, rich

 

DECAF MEXICO FAIR TRADE ORGANIC MWP

orange cream, raisin, peach, walnut, balanced