$18.75
CUP PROFILE: Robust chocolate aromas lead to notes of roasted nuts and dark chocolate in this heavy bodied coffee. Our darkest roast without compromising flavor.
ROAST PROFILE: Darkest
COUNTRY: Honduras
ELEVATION: 1,100-1,650 masl
PROCESS: Washed
CULTIVAR: Various
OTHER NOTES: Single origin, traceable
PROP 65 WARNING
$18.75
CUP PROFLE: A blend of bittersweet chocolate and macadamia nut cookie. This bold cup is deep, dark and delicious.
PROP 65 WARNING
$18.95 $125.00
CUP PROFILE: Hints of chocolate sprinkles lead to a nutty base with a smooth, creamy body and clean finish in this approachable, comforting coffee.
Cherries received at the APG wet-mill are meticulously sorted and floated to remove underripe and damaged coffee before depulping. Depulped coffee undergoes an extended fermentation process with pH and temperature controls to promote optimum flavor profiles. After the coffee is washed it is slowly dried on raised beds. The dried coffee is stored in Grainpro cocoons until it is time to mill. The milling and preparation is also done at the APG dry mill, meaning the coffee enjoys personal care from farm to export. The APG dry mill is also recognized for its attention towards preparing specialty lots and was selected to mill the 2022 Cup of Excellence winning lots.
$18.95 $125.00
Cherries received at the APG wet-mill are meticulously sorted and floated to remove underripe and damaged coffee before depulping. Depulped coffee undergoes an extended fermentation process with pH and temperature controls to promote optimum flavor profiles. After the coffee is washed it is slowly dried on raised beds. The dried coffee is stored in Grainpro cocoons until it is time to mill. The milling and preparation is also done at the APG dry mill, meaning the coffee enjoys personal care from farm to export. The APG dry mill is also recognized for its attention towards preparing specialty lots and was selected to mill the 2022 Cup of Excellence winning lots.
PROP 65 WARNING
$48.00
Can't decide which delicious Barefoot Coffee to choose? Or want to send an amazing gift? We have created the following Barefoot Coffee sample packages*:
Traditional Drip Sampler
3 different 8oz bags of more developed (darker) roasts with nutty and/or chocolate notes.
Espresso Sampler
3 different 11 oz bags of our various espresso offerings.
Taste the World Sampler
4 different 11 oz bags from around the world
*All coffees will ship as Whole Bean unless a grind is specified in the notes section.
Sold Out
Pair your favorite coffees with a craft chocolate bar from the finest makers. This decadent chocolate lovers package includes:
*NOTE: If sold out of current chocolate maker bar, we will replace with a similar bar from another maker. Discount codes may not be used for this product.
We do not ship chocolate during the summer.
$150.00
Our Roaster's Choice coffee subscription is a great way for you to enjoy our different varietals.
Sold Out
In this special reserve package, we feature limited edition chocolate from To'ak and single origin coffee. This decadent chocolate lovers package includes:
*NOTE: Discount codes may not be used for this product.
We do not ship chocolate during the summer.
$19.95 $133.00
PROP 65 WARNING
$21.50
CUP PROFILE: Nutty aromas lead to notes of maple syrup, raisin, and dark chocolate.
COUNTRY: Mexico
PROCESS: Natural
OTHER: traceable
BREW METHOD: Drip and espresso
FARM INFO
Decaf Mexico Esmeralda EA Natural Process is decaffeinated using Ethyl Acetate (EA). In this method the green beans are steamed or soaked to expand the beans for caffeine extraction. The expanded beans are then soaked in EA, a naturally occurring organic compound found in many fruits and vegetables which can be synthesized for coffee decaffeination. In the presence of EA, caffeine bonds with the compound and is drawn out of the bean. The decaffeinated coffee is then removed from the EA solvent rinsed thoroughly, re-dried and re-bagged for transport.
$72.00 $79.00
TASTING NOTES: Notes of milk chocolate, caramel, and cherry with bright acidity and a creamy body.
ROAST LEVEL: Light/Medium
COUNTRY: Costa Rica
REGION: Palmichal and Santa Ana Mountains
GROWER: Smallholder farmers organized organized around the Banko Chelchele washing station
ELEVATION: 1200-1600masl
PROCESS: Washed
OTHER: Traceable, Single Origin
FARM INFO
Romelia SHB EP comes from the cloudy region of the Palmichal rainforest which is famous for its unique acidity.
Manuel Rojas Arias was the pioneer coffee grower in Palmichal, located on the western slopes of the Escazu Mountains. Many farmers observed the success Don Manuel had with coffee and began to convert their sugar plantations into coffee farms. After Don Manuel’s death, he left his farms to his only sister, Romerlia. Thanks to her strength and perseverance, Dona Romelia was able to sustain the quality of her farm’s coffee.
European Preparation (EP) indicates that the coffee has been sorted to remove any defective beans and foreign materials. Additionally, the coffee was hand-sorted after being optically sorted during milling.
Origin photo by Interamerican Coffee
$24.00 $79.00
TASTING NOTES: Citrus aromas lead to notes of brown sugar, dark chocolate, and pear with a medium body.
COUNTRY: Peru
PRODUCER: Cooperativa Agricola de Servicos Multiples Norandino (Norandino)
REGION: Piura, Amazonas, Cajamarca, and San Martin
ELEVATION: 1100-1700 masl
SOIL: Clay minerals
PROCESS: Washed and dried in the sun
OTHER: Traceable, Fair Trade organic farm
FARM INFO
In Peru, the bulk of production comes from small farms owned and managed by indigenous people who follow organic farm management practice attuned to their cultural connection with the land. Producers typically cultivate coffee on just a few acres of land intercropped with shade trees, bananas, corn, and beans. They carefully harvest and sort cherries before depulping, fermenting, washing, and drying the coffee using their own micro-mills. Simultaneously, cooperatives carry out activities that often go unnoticed but are crucial for small producers. These cooperatives are often divided into smaller locally run organizations, larger regional organizations, and even larger umbrella organizations. The local cooperatives focus on creating credit for producers and investing in social programs on a larger and more impactful scale, using the collective resources generated from the sale of coffee. Environmental training programs, healthcare initiatives, life insurance, and educational opportunities are just some of the ways these cooperatives strive to improve the quality of life for coffee producers and their families.
Cooperativa Agricola de Servicios Multiples Norandino (Norandino) is an umbrella cooperative formed to support three regional cooperatives called CEPICAFE, CENFROCAFE, and Sol y Cafe. Combined, these organizations have approximately 7,000 producer-members who cultivate 25,000 acres of coffee in the regions of Piura, Cajamarca, Amazonas, and San Martin. Preparing coffee for export produced through these regional and local cooperatives is all coordinated through Norandino, which ensures traceability and quality control throughout the post-harvest process. Norandino boasts one of the most state-of-the-art dry mill operations in Northern Peru along with a fully staffed and SCA certified cupping lab equipped to cup through thousands of samples and identify the potential for every coffee that is received. The cupping lab also serves as a training facility for the entire region and a place to take the Q certification exam.
Origin photos by Royal Coffee
$24.00 $79.00
TASTING NOTES: Floral aromas lead to notes of Rocky Road ice cream, baked pear and candied ginger.
COUNTRY: Peru
PRODUCER: Cooperativa Agricola de Servicos Multiples Norandino
REGION: Piura, Amazonas, Cajamarca, and San Martin
ELEVATION: 1100-1700 masl
SOIL: Clay minerals
PROCESS: Washed and dried in the sun
OTHER: Traceable, Fair Trade organic farm
*Please note that slight adjustments to the above may need to be made to account for your equipment, climate and aging of the beans
FARM INFO
In Peru, the bulk of production comes from small farms owned and managed by indigenous people who follow organic farm management practice attuned to their cultural connection with the land. Producers typically cultivate coffee on just a few acres of land intercropped with shade trees, bananas, corn, and beans. They carefully harvest and sort cherries before depulping, fermenting, washing, and drying the coffee using their own micro-mills. Simultaneously, cooperatives carry out activities that often go unnoticed but are crucial for small producers. These cooperatives are often divided into smaller locally run organizations, larger regional organizations, and even larger umbrella organizations. The local cooperatives focus on creating credit for producers and investing in social programs on a larger and more impactful scale, using the collective resources generated from the sale of coffee. Environmental training programs, healthcare initiatives, life insurance, and educational opportunities are just some of the ways these cooperatives strive to improve the quality of life for coffee producers and their families.
Cooperativa Agricola de Servicios Multiples Norandino (Norandino) is an umbrella cooperative formed to support three regional cooperatives called CEPICAFE, CENFROCAFE, and Sol y Cafe. Combined, these organizations have approximately 7,000 producer-members who cultivate 25,000 acres of coffee in the regions of Piura, Cajamarca, Amazonas, and San Martin. Preparing coffee for export produced through these regional and local cooperatives is all coordinated through Norandino, which ensures traceability and quality control throughout the post-harvest process. Norandino boasts one of the most state-of-the-art dry mill operations in Northern Peru along with a fully staffed and SCA certified cupping lab equipped to cup through thousands of samples and identify the potential for every coffee that is received. The cupping lab also serves as a training facility for the entire region and a place to take the Q certification exam.
Origin photos by Royal Coffee
$22.75 $79.00
TASTING NOTES: Caramel aromas lead to notes of dried fruit, stone fruit and vanilla with a medium body.
ROAST PROFILE: Medium/Light
COUNTRY: Costa Rica
REGION: Tarrazu
ELEVATION: 1200-1800 masl
PROCESS: Washed and drum dried
OTHER: Traceable
FARM INFO
This coffee is sourced from 1,300 producer families in the Tarrazu region which has ideal growing conditions. The Central Valley is sheltered between the Pacific Coast and Talamanca Sierra – a geography that traps coastal moisture, retaining it as precipitation. When those conditions are combined with high altitudes and ample sunlight, coffee performs beautifully.
Costa Rica San Rafael Tarrazu is milled at NKG Beneficio Palmichal by NKG Ceca S.A. It is meticulously sorted as a Strictly Hard Bean quality.
Tarrazu has long been recognized as a region that produces superior coffee qualities. In 2019, Tarrazu received a Denomination of Origin (DOE) certification, a legal distinction that, like Champagne in France, can only be applied to coffees from the area. It is noteworthy that this legal determination represents a decidedly smaller portion of the area, and therefore producers that have historically contributed to “Tarrazu coffee” may not any longer.
Ceca traditionally sources a range of coffee from more than 2,000 coffee growers in the Los Santos, or greater Tarrazu, region. Ceca owns and operates Beneficio Palmichal as well as the state-of-the-art Palmichal Micro Mill, which was built in 2015. The mills are strategically located between the Tarrazu and the Central Valley regions, providing access to fresh cherry from both and facilitating separation and traceability.
Mill facilities allow for the production of a variety of qualities of washed Arabica, as well as some uniquely processed lots such as Costa Rica Sonora Honey Natural. Beneficio Palmichal also has a nursery program that in 2016 experimented with planting 350,000 seedlings using high-quality, rust-resistant varieties.
Origin photos by InterAmerican