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


The Book & The Bean Coffees by Flamjeaux Coffee Roasters

Ground Coffee

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.

Brazil French 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 Medium 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.

      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

        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.

         Costa Rica Tarrazu Don Roberto

        •  Tarrazu Don Roberto is a regional blend that is a collaboration of thousands of farmers around Tarrazu, many of whom who produce less than 10 bags per crop. Because it is a regional collaboration, a consistent cup profile is achieved year after year.

          The highest coffee farms in Costa Rica are in this region, and like other regions, it benefits from a distinct dry season during harvest.

          Coffee in Tarrazu is grown at 3,900 - 6,200 feet of altitude and harvested annually.

          Flavor Notes: Sweet and balanced, creamy body, bright with notes of milk chocolate and citrus.

          Available in Medium Roast