Alterra Shopcast

• Traditional Mocha Java
  We've combined coffees from Java, Sumatra and Ethiopia to create our interpretation of one of the oldest known coffee blends, Mocha Java. Full, creamy body and subtle, delicate acidity support dried fruit and cocoa notes in this richly complex, sweet coffee. Tastes great in a press-pot or as an espresso!
• Sulawesi Toraja
  This Toraja is harvested from Mount Sesean in North-central Sulawesi at elevations ranging from 1,300 to 2,000 meters above sea level. Coffee grown on the mountain's eastern slope is collected in the market town of Minanga, while coffee from the Western slope comes through Sapan. The resulting mélange is something very special; flavors of herbs, clove and banana combine with mild, sweet acidity and lasting, syrupy mouthfeel finishing with a touch of roastiness. An incredible, intriguing example of the range of flavors coffees can have. Enjoy!
• Kenya AA
  Every Tuesday during the harvest months, some of the best coffees in the world are sold at auction in Nairobi, Kenya. Each year we sift through dozens and dozens of samples to find the really outstanding coffees to bid on and buy. Our favorites always have lush, wine-like acidity that complements smooth, buttery body for an intense yet balanced cup with plenty of interesting flavors.
• Decaf Espresso Toro
  Sometimes the bull needs to be tamed, and that's where our Decaf Espresso Toro comes in. This decaffeinated version of our regular signature espresso is delicious on its own or as a base for late-night cappuccinos, lattes or mochas.
• Decaf Mexico Kulaktik (Water Process)
  Using high-pressured water is the only natural way to remove caffeine from green, i.e., unroasted, coffee beans - a process that makes sense for certified organic coffees. We are pleased to now offer a water-processed decaf version of our popular Mexico Kulaktik - Organic/Fair Trade from the municipality of Tenejapa in the southern state of Chiapas.
• Peru Chirinos
  The Chirinos cooperative of Northern Peru, which was founded in 1968 with just 36 farmer-members, has grown to roughly 280 members from several communities in the Cajamarca region. This year, the coffees we selected from Chirinos came from 3 groups in the cooperative - Balcones, La Lima and Cordillera - that are at the highest elevations and produce the highest quality coffees. Harvested from mostly Typica variety trees (with small amounts of Caturra, Pache, Catimor and Bourbon) at elevations upward of 1,600 meters, this certified organic coffee is a delicious example of successful efforts in cooperative farming. This is a layered yet drinkable coffee with delicate floral and berry aromas and sweet, balanced acidity. Enjoy!
• Alterra's Favorite
  We drink a lot of coffee. Some days we drink so much we start seeing things. When you take your coffee as seriously as we do, you have to have a blend that balances well enough to keep on drinking with impunity. Earthy Sumatra and a bright, acidic light roast brew together in a combination we swear by.
• Black and Tan
  The black and tan has been a long time bar favorite consisting of a darker beer poured over a lighter brighter one creating a delicate balance of flavors. Our version embodies the same spirit combining rich, full-bodied dark roasted coffee with a sweet, clean, light-roast in a blend that looks almost as good as it tastes - and you don't need a funny bent spoon to enjoy it!
• Guatemala Pampojila
  Third-generation coffee farmer Oscar Diaz harvests, processes and hand-sorts coffee that's as beautiful as the region from which it comes. His Pampojilá (meaning: "the place where the mist begins") coffee is grown at 5,500 feet above sea level near San Lucas Tolimán, a town in the southeast corner of Lake Atitlán in Guatemala. Layers of sweet, floral acidity complement smooth body and classic chocolate notes in a shining example of Guatemalan coffee.
• Sumatra Mandheling Takengon
  Our Sumatra Mandheling exhibits all of the complex, earthy flavors and smooth, full body that you expect from Sumatran coffee in a way that is elegant and drinkable, not wild and challenging. This coffee is grown in the Takengon region in the northern part of Sumatra known as Simalungun at elevations between 1200 and 1465 meters above sea level (4400 ft).