Impeccably
sourced
coffee
is the
cornerstone
of The
Moonbow
Coffeehouse,
bringing
the
finest
coffees
in the
world to
the
“Streets
of
America”.
Our
customers
come
back,
over and
over
again,
because
of the
consistency,
quality
and
flavor
of our
coffees.
Here are
several
of our
customer
favorites:
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BRAZILIAN CERRADO |
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Brazil produces not only the most coffee, it also grows some of the best. Brazil Cerrado is dry processed for a cup of coffee that displays terrific body, and a nutty, sweet taste that can only be found in the best Brazilian coffees. Light and smooth, this Brazilian has overpowering notes of hazelnut coupled with a creamy finish.
Roast: Lighter
Acidity: Lighter
Body: Medium |
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ETHIOPIAN HARRAR |
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Harrar coffee is one of the most prized coffees from Africa. It comes in short berry and long berry. Ethiopian Harrar coffee is a long berry coffee and has medium to light acidity, full body with mocha flavor and winey aftertaste. This Ethiopian variety has intense blueberry tones on the front, coupled with a strong chocolate finish.
Roast: Medium
Acidity: Heavier
Body: Medium |
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ETHIOPIAN YIRGACHEFFE |
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Ethiopian Yirgacheffe ranks among the best African coffee. Different from other African coffees and Ethiopian Harrar, Yirgacheffe adds a soft, fragrant, flowery note that is complex to the palate with a long resonant finish.
Roast: Lighter
Acidity: Medium
Body: Lighter |
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MEXICAN CHIAPAS |
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In a great Mexican Coffee, a Chiapas or Oaxaca, you'll find mild flavor with medium body, and a pleasant, dry, acidy snap. Although not necessarily among the world's most famous, if a light cup pleases you, these coffees will be quite fulfilling!
Roast: Lighter
Acidity: Lighter
Body: Medium |
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NICARAGUA SELVA NEGRA |
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Lush and full bodied, this coffee cup is full of ‘comfort food’ spice ranging from cinnamon and clove to cardamom. Warm and glowing acidity gives fantastic balance to maple and brown sugar notes making for an outstanding cup.
Roast: Lighter
Acidity: Medium
Body: Medium |
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SUMATRA MANDHELING |
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Discriminating coffee drinkers have long placed Sumatra Mandheling at the top of the list of the best coffees from Sumatra and perhaps the world. Originally grown by Dutch planters in the 19th century at altitudes of 2,500 to 5,000 feet, an elevation they discovered was ideal for coffee production, Sumatra Mandheling is today cultivated in west-central Sumatra near the port of Pandang. This Sumatran has strong earth tones throughout the cup, couples with very subtle floral notes at the front, with a smooth, cream finish.
Roast: Darker
Acidity: Medium
Body: Heavier |
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MOONBOW BLEND |
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