Lake Michigan Coffee
Roasted in small batches on the shoreline in Coloma, Michigan. Each one is deep, rich, and honest.
Tanzania (Kilimanjaro Region)
“Fruit, citrus, blueberry”
Bright-forward, with a fruity finish.
Flavor profile
Roast color
83.5 whole
79.3 ground
Sensory
Acidity 8.3
Fruit 7.7 · Sweetness 5.9
Development
1:40 time·17% DTR
Roast curve
Costa Rica, Mexico, Guatemala, El Salvador
“Fruit, sweet”
Sweet-forward, with a fruity finish.
Flavor profile
Roast color
76.9 whole
72.3 ground
Sensory
Sweetness 7.3
Fruit 6.9 · Acidity 6.8
Development
1:51 time·18% DTR
Roast curve
Ethiopia / Yemen
“Red fruits, earthy undertones”
Fruity-forward, with a bright finish.
Flavor profile
Roast color
77.3 whole
72.7 ground
Sensory
Fruit 7.8
Acidity 7.2 · Sweetness 6.3
Development
1:51 time·18% DTR
Roast curve
Costa Rica (Tarrazu)
“Chocolate, nectarine, guava, berry, honey, citrus”
Fruity-forward, with a bright finish.
Flavor profile
Roast color
77.0 whole
72.5 ground
Sensory
Fruit 8.1
Acidity 7.9 · Sweetness 6.8
Development
1:50 time·17% DTR
Roast curve
Brazil
“Cocoa powder, roasted hazelnut, golden raisin, brown sugar”
Chocolatey-forward, with a sweet finish.
Flavor profile
Roast color
69.9 whole
65.4 ground
Sensory
Chocolate 7.4
Sweetness 6.1 · Body 5.8
Development
2:06 time·19% DTR
Roast curve
Colombia (Huila Region)
“Tart fruit, bittersweet dark cocoa”
Fruity-forward, with a chocolatey finish.
Flavor profile
Roast color
69.2 whole
64.8 ground
Sensory
Fruit 6.2
Chocolate 5.9 · Acidity 5.8
Development
2:01 time·18% DTR
Roast curve
Colombia
“Sweet, tart notes of blueberry”
Fruity-forward, with a sweet finish.
Flavor profile
Roast color
69.1 whole
64.7 ground
Sensory
Fruit 7.9
Sweetness 7.2 · Acidity 6.4
Development
1:59 time·19% DTR
Roast curve
Bali
“Chocolate, cedar, molasses, vanilla”
Full-bodied-forward, with a chocolatey finish.
Flavor profile
Roast color
69.4 whole
64.8 ground
Sensory
Body 7.3
Chocolate 6.8 · Sweetness 5.7
Development
2:02 time·19% DTR
Roast curve
Ethiopia, Yemen & Brazil
“Chocolate, fruit”
Chocolatey-forward, with a sweet finish.
Flavor profile
Roast color
69.2 whole
64.8 ground
Sensory
Chocolate 6.3
Sweetness 6.2 · Body 5.3
Development
2:01 time·18% DTR
Roast curve
Honduras (Marcala Region)
“Strawberry, green apple, chocolate”
Fruity-forward, with a sweet finish.
Flavor profile
Roast color
62.2 whole
57.9 ground
Sensory
Fruit 6.4
Sweetness 6.3 · Body 5.7
Development
2:15 time·20% DTR
Roast curve
Dominican Republic
“Almond, orange”
Full-bodied-forward, with a sweet finish.
Flavor profile
Roast color
62.1 whole
57.9 ground
Sensory
Body 6.2
Sweetness 5.6 · Bitterness 3.9
Development
2:11 time·19% DTR
Roast curve
Papua New Guinea
“Chocolate, blackberry, dried plum”
Chocolatey-forward, with a full-bodied finish.
Flavor profile
Roast color
62.4 whole
57.8 ground
Sensory
Chocolate 6.4
Body 6.3 · Fruit 5.8
Development
2:14 time·20% DTR
Roast curve
Central America
“Chocolate, nuts”
Chocolatey-forward, with a full-bodied finish.
Flavor profile
Roast color
54.7 whole
50.2 ground
Sensory
Chocolate 8.2
Body 7.9 · Bitterness 6.2
Development
2:26 time·21% DTR
Roast curve
Brazil (Mogiana)
“Chocolate, nuts (decaf)”
Chocolatey-forward, with a full-bodied finish.
Flavor profile
Roast color
69.4 whole
64.9 ground
Sensory
Chocolate 6.7
Body 6.1 · Sweetness 5.8
Development
2:04 time·19% DTR
Roast curve
