The Book & The Bean Coffees by Flamjeaux Coffee Roasters 3oz Bags~ Ground

$5.00

The Book & The Bean Coffees by Flamjeaux Coffee Roasters~Ground

Fresh roasted coffee will change your life. Each batch of Flamjeaux coffee begins with carefully selected green coffee beans and then manually roasted in small batches.  
The end result is the freshest coffee on which you can spend your hard earned money.

PLEASE ALLOW 2-3 WEEKS FOR DELIVERY. We are roasting and sending the freshest products possible.

Brazil Medium~Dark Roast 

  • Hailing from the Minas Gerais region, this coffee was selected from the Prata Preira cooperative that sources from many farms in the region and produces some of the softest and even cupped coffees in the world. Minas Gerais translated means 'General Mines' named after the Gold Rush of the 18th Century. Minas Gerais is the largest coffee growing state in Brazil accounting for 50% of total coffee grown. Sul de Minas can be found here with primarily small farms consisting of 10 to 100 hectares (1 hectare = ~ 2.5 acres) making up 30% of the coffee grown in this region.

    Flavor notes: Medium body, light acidity, subtle fruit, chocolate and honey!

    This coffee does very well at all roast levels including French/Italian.

Colombian Dark Roast 

  • Colombia is the second largest coffee producer in the world and largest producer of Arabica washed coffee. Coffee from Tolima is mountain grown in volcanic soils high in the Andes mountains in West Central Colombia with an altitude of 5,250 - 6,500 feet. Excelso refers to bean size which is slightly smaller than a Supremo (largest).

    Flavor notes: Medium body, rich acidity, citrus flavor with a clean and sweet aftertaste. You can't go wrong with this coffee.

    This coffee does very well at Medium-Dark, Dark and French roasts. This is Dark Roast.

Guatemala Medium Roast 

  • Cooped in Acatenango, Antigua, and Atitla, this Guatemalan shows slight malic acid, citrus notes, and good body. The body of Guatemalans are what set them apart from the rest of Central America. They add a nice smooth finish to any cup of coffee. Once harvested and milled in the appropriate regions and coops, they are then moved to Santo Tomas for shipment out from the port. Grown at altitudes between 5,000 - 6,000 feet above sea level gives this coffee the distinction of being designated Hard Bean (HB) thus high grade or higher quality.

    Guatemalans have long been considered a specialty coffee and are recognized as a single origin sold by small batch roasters and coffee shops alike.

    Roasted to city or medium level, a bright fruity flavor emerges. Go to a darker roast and you will taste flavors of cocoa and bittersweet chocolate.

    Mexican Chiapas Medium- Dark Roast 

    • Mexico coffee comes primarily from small farms. Interesting fun fact: Agriculture in Mexico is just 5% of its GDP, however it employs 18% of the workforce. While not completely impressive, Mexico is the 10th largest producer of coffee in the world. Most of Mexico's coffee comes from the Chiapas region where the country narrows and bends. While Mexico doesn't possess altitudes seen in other Central American countries, the presence of primarily small farms offers an ample amount of quality micro lots that are separated from commodity beans.

      Flavor Notes: Light to medium body, rich, brisk acidity, nutty and chocolate flavors.

      Roast levels available for this coffee: Medium-Dark

    Nicaragua San Fernando ~Microlot Dark Roast 

    • Microlots are similar to reserves in wine; a section of the farm is planted with a different type of coffee and then harvested as a 'limited time offer'. This microlot was sourced from Finca Las Brumas in the mountains of the Nueva Segovia, Dipilto region in Nicaragua. Established in 2014 most of the terrain of the Las Brumas farm is rugged and mountainous, has not been disturbed in its natural state, is covered by a lush forest of pine trees and other native trees of the area where monkeys, birds and other native animals can walk freely.

      This coffee has special attributes due to its microclimate. In cupping you get floral fragrances, flavors of red apple, caramel, bitter chocolate, citric acidity and residual tropical fruits.

    Dark Roast & Chicory 

    • New Orleans is as well known for our coffee as for our world renowned cuisine. Chicory, burned endive root, contains no caffeine and was used to stretch coffee supplies during the Civil War. As an ingredient of coffee, chicory earned a place on the list of food and beverage items that are unique to New Orleans and remains a daily staple for many residents and transplants today.

      Chicory adds a subtle sweet taste to dark roast for an enjoyable cup any time of day. Enjoy this fresh blend of ground dark roasted coffee blended with chicory black, with your preferred additives or with steamed or boiled milk as a Cafe au lait, New Orleans style.