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

SOUTHEY ESPRESSO

dark chocolate, tart cherry, pear, lime zest

 

COLOMBIA EXCELSO CAUCA

peach, tangerine, banana, nutmeg

COSTA RICA LOS ROBLES DE NARANJO

juicy, honey, birch, pomegranate, orange peel

EL SALVADOR LAS NUBES KENYA-WASH

cocoa, raspberry, black tea, orange peel, clove

ETHIOPIA GELANA ABAYA

blueberry, caramel, butter, clean, tangy

GUATEMALA MARAGOGYPE FTO

carrot cake, meyer lemon, cinnamon, fudge

LO MEJOR DE MEXICO #3

milky way, rhubarb, concord grape, dried papaya, vanilla

PAPUA NEW GUINEA NEBILYER VALLEY

black tea, baked bread, craisin, lavender

DECAF WATER PROCESS ETHIOPIA SIDAMO

plum, apple, walnut, creamy