The "mug up" limited time roast. In Alaska's commercial fishing industry, mug up is a time when fishermen and dock workers break together to enjoy a hot cup of coffee and share stories of the sea. Savor this tradition on and off the water by making mug up a daily ritual. Put down your work, make a cup and visit with good people. 1% of this coffee bag's proceeds are given to the salmon sisters give the fish project, which donates cans of healthy wild salmon to the food bank of Alaska.

Spruce, smokey, burnt sugar. Kaladi brothers coffee introduces a coffee blend to benefit uaa athletics! The team spirit seawolf blend is locally roasted and distributed by kaladi brothers coffee. This high-energy blend was designed to fuel an active lifestyle; it features an ultra-bold and dark roast profile. With its throwback school folder inspired design, the bag highlights uaa sports programs that have long inspired young local athletes and entertained our community. 10% of all sales of this coffee will go towards uaa athletics to benefit existing programs and further athletic endeavors for individuals and teams competing for uaa. Go seawolves! #uaamazing.

House espresso blend. Caramel, dark chocolate, smokey. Inspired by illy cafe, based in Trieste, Italy, we sought to develop our own traditional dark, robust and syrupy espresso blend. Trieste is that creation. Trieste makes a great brew, but it fires on all espresso cylinders as a smoky, sweet, caramel, chocolate, viscous espresso.

Molasses, winey, chocolate, nut. Developed originally as a lighter espresso alternative to our Trieste blend, it also turned out to produce a solid brewed coffee. As such, the red goat went on to become our "coffee, every day" in our cafes in town.

Nutty, bittersweet chocolate. Our first blend, hence our namesake. Not too dark and not too light, this is a solid blend for a beginner and experienced drinker alike. Medium acidity and body make this a balanced cup.

Spruce, smokey, burnt sugar. Our darkest blend. Rich and full-bodied with low acidity. Good coffee for a full belly.

Smokey, baker chocolate, roasty. Our French roast uses our Colombia coffee. Roasted much darker to develop sugars, the French roast will be sweeter, with a mix of smoke and bitter chocolate.

Toffee, milk chocolate, smokey. Arabica beans roasted in Alaska, give our big wildlife blend a "big", bold, earthy taste with just a hint of chocolate.

Pepper, cola, molasses.

Hazelnut, plum, bakers chocolate.

Pear, blackberry, peach, grapefruit.

Snap pea, macadamia nut, chocolate.

Brown sugar, dried apricot, graham.

Floral, bergamot, root beer.

Bell pepper, herbal, raisin.

Milk chocolate, almond, creamy. A dark roast of Colombia decaf, this coffee brings a creamy body and a fairly distinct milk chocolate flavor to the cup; a great choice for the decaf drinker.

Smokey, chocolate, nutty. A blend of light and dark roasted Colombia decaf.

Chocolate, baking spice, nutty. Sugarcane ethyl acetate (e. A.) decaffeination is a natural process that maintains the astonishing integrity of the green-coffee flavor. The sugarcane e. A. Decaffeination process removes a minimum of 97% of all caffeine originally present within green coffee. The residual amount of ethyl acetate equates to a maximum of 10 ppm (a ripe banana naturally contains about 200 ppm). Ethyl acetate has an evaporation point of 70°c. As coffee is roasted at a temperature well above this threshold, roasted coffee will present no trace of e. A.