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

 

BEAR NECESSITIES ESPRESSO 

60/40 BLEND of Colombia San Antonio, Huila and Brazil Fazenda Sertao

salted caramel, milk chocolate, watermelon, tart cherry

SINGLE ORIGIN COFFEES

 

BRAZIL FAZENDA SERTAO                                  3.00/3.25/3.75

dark chocolate, nut brittle, toffee, pineapple

COLOMBIA MORALES                                   3.50/3.75/4.25

baked cherries, stone fruit, pretzel, butter cream

 

BURUNDI BWAYI                                     3.50/3.75/4.25

orange marmalade, tropical, rose hip, red wine

ECUADOR RANCHO TIO EMILIO             3.75/4.00/4.50

marshmallow, caramel, toffee, granny smith

 

ETHIOPIA ABI AYRA                              3.50/3.75/4.25

passion fruit, cherry, pineapple, orange zest

 

GUATEMALA FINCA LA CRUZ                            3.50/3.75/4.25

red delicious, cherry, sweet bread, juicy

PERU EL NARANJO                                           3.00/3.25/3.75

cocoa nib, nougat, caramel, lemon

 

DECAF COLOMBIA ACEVEDO            3.25/3.50/4.25

milk chocolate, nougat, strawberry, stone fruit