Our Coffees
Every day we brew two different roasts and stock a number single origin coffees that can be prepared using a Chemex, V-60, French Press or Aero Press for a more nuanced flavor.
Sumatra Mandheling - Light Roast
Grown on the Indonesia island of Sumatra, Mandheling has a smooth and complex taste. Often described as earthy with an intense herbal aroma, Sumatra is the lightest roast we serve and best consumed black. Milk and sugar masks its vibrancy - the low acidity provides a little pop. Depending on the beans, the coffee can exhibit a sweet chocolate taste, cinnamon, nutmeg, and cardamom. Our coffee is grown at 750 – 1,500 meters above sea level.
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French Roast - Colombian Beans
Our French Roast, it's the darkest roast we offer as a drip; the beans are from Colombia, Huila Department. Grown at 1450 to 1650 MASL, the coffee has is characterized by caramel flavors and dark chocolate ripples with an overtone of earthiness. Varietals: Bourbon, Cattura, and Typica. Like most of coffee, it's delicious black but the boldness stands up to milk. Consequently, our French Roast often serves as an espresso.
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Our Espressos
Italian EspressoOur Espresso is an Italian Roast-Italian roasted beans have a dark color and a shiny surface from its oils. Our Italian Roast is slightly lighter than our French Roast. The taste is a deep body capturing creamy chocolate, cherry, almond and caramel notes, round body, soft acidity. Region: South America and Asia Altitude: 1000 to 1650 MASL Varietal: Catuai and Cattura
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Hounds Tooth EspressoHoundstooth Espresso is Argyle's take on a traditional espresso; it’s balance flavor comes from a combination of beans from Chapadas De Minas, Brazil & Antioquia, Colombia. Varietals: Yellow Catuai / Cattura, Castillo Grown at 1000 MASL / 1700 (Meters Above Sea Level). We taste a mild bright acidity, bakers chocolate, sweet caramel finish.
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Decaf EspressoDecaf Espresso, also from Argyle Coffee Roasters, bright, with a rich taste and undertones of stone fruit.
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