el limonar / huehuetenango. produced by rosa maria ovalle mont. malted milk chocolate cotton candy, key lime & kiwi.
dessarollo co-op / gigante, huila. candied apricot, cocoa, lemon flower peaches & cream.
yirgacheffe (washed) lemongrass & dried currant.
gethumbwini / thika. pineapple, white tea red grapefruit, molasses.
las serranias / huila. washed & sugarcane decaffeinated.
lavender & rose.
lourdes de naranjo, west valley, costa rica. watermelon, lime, lemongrass herbazú in the west valley is well known among costa rican coffees for its terrific quality, with one of their lots earning second place in the costa rica cup of excellence competition last year. run by fourth generation coffee farmers, they are pioneers of the "micro-mill revolution" as one of the first small farms to begin independently milling their own coffee in costa rica. they now have one of the finest operations in the country.
san luis de grecia, central valley, costa rica. honeysuckle, lavender, white grape juice in the last decade or so costa rica has seen some significant changes to its coffee industry. in the past, most smaller farms sold their coffee to huge mills that effectively dominated the industry, controlling prices and relationships with exporters. more recently, many small farms have turned to processing and milling their own coffee in an effort to have more control over their quality, and also obtain higher prices through direct relationships with roasters. the "micro-mill revolution," as some have dubbed it, has allowed us to work with some really terrific farms.
las cruces, chalchuapa, santa ana, el salvador. la esperanza (tablón el carmen) hazelnut, cocoa, marzipan, key lime the family that runs this farm, the pacas family, has been producing coffee for three generations, and has always been at the forefront of coffee research. they're continually investing in improvements to their farm: this year they've lined their receiving tanks with tiles, making them easier to clean, and have experimented with sorting coffee at different levels of ripeness to increase complexity in the cup. they've also split up the farm into different lots, or tablones. why separate a farm into lots? for one, the farm covers a wide range of elevation, from about 1000 to 1600 masl. this difference in elevation contributes to coffee ripening at different times in different areas of the farm. lot separation makes it much easier to pick the coffee when it is ripest ? hired pickers can focus
antigua, sacatepeques, guatemala. green apple candy, plum, caramel, tangerine the zelaya family has been in the coffee business for many generations learning and sharing the best farming practices with each other. after harvesting, alejandro zelaya andrade brings his ripe coffee cherries to his cousin luis pedro zelaya's beneficio. at luis' mill, bella vista, the coffee is pulped and fermented employing the washed process. careful attention is paid to cleanliness, separation of lots and uniform drying times on the patio. after resting in parchment for three to four weeks, the coffee is then milled and carefully packaged in grainpro liners ready for its voyage to our roastery.
el cielito, santa barbara, honduras. cantaloupe, peach nectar, apricot this is our third year working with césar fernández. within the last year, his farm, las flores, has doubled in size to 8 hectares. cesar continues to reinvest in his farm in order to ensure the production of great quality coffees. for example, last year, he installed a new tile-lined fermentation tank. cesar ensures that only ripe cherries are harvested. de-pulping and fermentation take place only a short distance from the farm. the close proximity of the wet mill means that all coffee harvested is de-pulped and ready for fermentation the same day. we look forward to a continued relationship with cesar and las flores.
tarrazu & central valley, costa rica. raspberry, almond, caramel
our signature house blend that develops and changes seasonally. current components are: las flores, honduras el meridiano, colombia desarrollo, colombia almond, honey, hibiscus, plum, apricot
organic lemon thyme, organic sage leaf, organic peppermint, organic lemon verbena and natural essential oil of bergamot.
blend of organic chamomile, rosehips, lavender, roses, and pink peppercorn. caffeine-free.
pacific coast, usa. spearmint & peppermint. caffeine-free.
bangladesh. organic black tea blended with organic oil of bergamot.
fujian, china. blend of organic white peony, osmanthus blossoms and peach essence.
japan. sencha with toasted rice kernels.
organic black tea with cardamom, cinnamon, ginger, cloves & spices.
bangladesh. smooth, clean-taste, with a bit of natural sweetness at the finish. single-garden direct, sustainable, organic.
Menu for Cafe Grumpy provided by Allmenus.com
DISCLAIMER: Information shown may not reflect recent changes. Check with this restaurant for current pricing and menu information. A listing on Allmenus.com does not necessarily reflect our affiliation with or endorsement of the listed restaurant, or the listed restaurant's endorsement of Allmenus.com. Please tell us by clicking here if you know that any of the information shown is incorrect. For more information, please read our Terms and Conditions.