Hemingway Coffee is not a drink.
It is the warmth between your palms.
The dark aroma wafting up on a crisp morning
beside the campfire.
The bitter/sweet after taste
in the café's culture of accommodation.
It is the optimism of the hope and promise of a new day.
It is the most civilized experience we share.
Hemingway Coffee is not a drink.
It is, like the Man,
Be insanely great.
And live a life worth remembering.
All of our beans come from a collective of small farms that range from as small as a dozen trees up several thousand, all working through regional co-ops.
Our roaster has been sourcing coffee from sustainable growers for over 100 years, many of our suppliers are third or fourth generation family-owned businesses. We are committed to standing by our practices of buying from known ethical farmers.
The art of blending, roasting and cupping comes only from great patience. There are no shortcuts. No one gets a seat at the cupping table without dozens year’s of apprenticing.
In today’s fast moving coffee culture roasters are popping up everywhere, and disappearing just as fast. After 100 years of perfecting their craft, our roasters have learned just how to get the most flavor out of every bean, coffee roasted right is truly a great art form. We still use many traditional methods to produce world class Coffee.
Our cupping table 1944
Our Caffé Grande Italia Italian Roast: Vigorous and intense depth, reflecting the country. This blend of whole beans delivers a brilliant texture. Full-bodied and rewardingly flavorful, it makes a truly great espresso. This is the same roast that has been served at Caffé Grande Italia, in Sirmione Italy for over 100 years.
For our Caffé Grande Italia, we select, blend and roast two different Arabica beans and one Robusta bean from three different counties:
Brazilian Arabica beans, from the Minas Gerais state northeast of Sao Paulo where we find many small co-ops that fit into our model of sustainable growers. This bean’s natural characteristics are relatively low in acidity, and tend to be sweet and well-nuanced rather than big and bright, making them ideal for blending.
Mexican Arabica beans, from the Chiapas state This area produces some of the very best and highest-grown coffee in Mexico. Picked from bushes growing at 5,000 to 7,000 feet, this region is known throughout the world for producing a very complex delicate-body bean, best known for its pleasantly dry, acidic snap. It has long been a favorite, and highly sought after variety in Europe, mainly because of the tart finish.
Indian Robusta beans, from the Wayanad region in the southwest of the country. This coffee is grown at a lower elevation on gentle sloping hillsides at elevations from 1,500 to 3,000 feet, primarily under the shade of large deciduous trees. Coffee in this region dates back over 150 years, grown by family farmers using small, regional co-ops to bring their product to market. Typical flavor traits of beans from this region produce a medium body with good acidity. They also pick up hints of various spices also grown within this province, pepper, ginger, cardamon, cinnamon, even a hint of nutmeg.
Rive Gauche French Roast: Intensely bold and flavorful, with pronounced smoky overtones and a pleasant bite. These hand-picked whole beans from Mexico and South America fit the profile for making the same elegant and refined coffee you would enjoy on a sidewalk café in Paris.
For our Rive Gauche French Roast, we select, blend and roast various Arabica beans from three different counties:
Brazilian Arabica beans, from the Minas Gerais state northeast of Sao Paulo. This is truly the heart of the Brazil coffee country. It is the very rugged, rolling hills of Sul Minas. It here we find many small co-ops that fit into our model of sustainable growers. The natural characteristics of these beans are relatively low in acidity, and tend to be sweet and well-nuanced rather than big and bright, making them ideal from blending.
Colombia Arabica Beans, from a higher altitude than our Brazilian beans, most of the coffee is grown between 4,000 to 6,000 feet, and comes from the Antioquia and Boyaća region. This area is noted for a very full-bodied bean, low in acidity with a hint of honey. This area is also where we find many small growers participating in co-ops. We have been sourcing beans from farmers in this region for over four generations.
Mexico Arabica beans, from the Chiapas state. This area produces some of the very best and highest-grown coffee in Mexico at altitudes ranging from 5,000 to 7,000 feet. This region is known throughout the world for producing a very complex, delicate in body bean, best known for its pleasantly dry, acidic snap, It has long been a favorite and highly sought after variety in Europe, due to its tart finish.
Our Papa's Cubano Sato: Today, coffee production in Cuba is very small, we look forward to seeing it regain its place in the Caribbean coffee market.
So what is "Cuban Coffee" is more about the roast and the preparation than the origin of the beans. To produce a consistently rewarding Cuban coffee of which Papa would be proud, we have chosen to go two very well rounded full bodied Arabica beans:
Brazilian Arabica beans from the Sul Minas region. This area produces beans with very low acidity beautiful for blending. They tend to be on the sweet side of the flavor spectrum. with beans from this region yielding a deep, dark roast that results in a robust coffee.
Colombia Arabica beans from Caldas region. Colombia has many unique micro climates that allow for an almost year-round coffee harvest. The Caldas region is known for it's particularly strong flavor profile. The highest grade beans, "Caldas Supermo" meld perfectly with our Brazilian beans and dark roasted, have a rich, caramel flavor with hints of dried fruit and nuts.
These two beans make for a exceptional blend that is extremely well suited for brewing a cup of traditional Cuban coffee.
Our Hemingway Kilimanjaro Roast is a perfect reflection of it's namesake. Tanzania is a place of breathtaking beauty. Grassland extend across the horizon interrupted only by mountains rising out of a sea of green, that reach up to just over 19,000 feet. It is here at the base of Kilimanjaro, that coffee takes hold, first planted in the 1890s. The loam soil underfoot is ideal for fast percolation, rich in volcanic nutrients. Couple that with the right altitude, between 4,500’ to 6,000', and you have the ideal temperature range to assure a consistent crop. The largest and most sough after beans we select for this roast have the highest levels of essential oils that enhance the aromas and complex flavors representative of the Green Hills of Africa.
For our Kilimanjaro Roast we have chosen 2 different beans, both Arabica, from the regions of Tanzania and Kenya.
Kenya Arabica beans from the high plateau region surrounding Mt. Kenya. This region is comprised of mostly small farms that form co-ops to bring their beans to market. We use only select AA profile, well-managed beans that have common traits including fruity, light citrus tones with a hint of raspberry and an even blackberry and pepper taste. These attributes are well poised for blending a nice medium body coffee.
Tanzania Arabica beans from the north slope of Mt. Kilimanjaro. Like Mt. Kenya, the red volcanic soil is fertile and of great depth providing all the nutrients needed for exceptional coffee growing. Peaberry beans are the bean of choice here with a lighter bodied, slightly more acidic tone, making for a dazzlingly brighter cup of coffee that ends with a chocolate fruit finish.
The larger and most sought after beans we select for Hemingway Kilimanjaro Roast, have the highest levels of the essential oils that enhance the aromas and complex flavors representing the Green Hills of Africa.