Some of you may remember when we carried this coffee previously - it is from the same farm and producer we’ve worked with for over a decade. Brazilian ‘Fortaleza’ will delight you with notes of milk chocolate, cherry cola, rose, and snickerdoodle, along with a smooth body. This coffee is sweet and creamy, even when you enjoy it black.

For fifteen years, we've been working with Fazenda Ambiental Fortaleza (FAF) as they develop the best coffees in the region. FAF has been a coffee plantation since 1850; in 2002, the owners begun to transform the farm into a model of sustainable organic agriculture. In 2008, FAF won the Sustainability Award from the Specialty Coffee Association of America. Their farming practices and high quality final product inspire other neighboring farms to also use practices that focus on sustainability and quality. Today, FAF is a farm, a network of farmers, a center of coffee studies, and an export company that mills and ships coffee worldwide. To learn more about the Croce family and the great work they're doing on their farm as well as for their neighbors, click here to visit their website.

AROMA: milk chocolate, rose
FLAVOR: cherry cola, peach
BODY: smooth, creamy
FINISH: caramel, snickerdoodle
PRODUCER: silvia barretto-croce and family
REGION: mococa municipality, são paulo
ALTITUDE: 1200 meters above sea level
VARIETY: arará
PROCESS: natural
CERTIFICATION: organic

When Noble Coffee Roasting shifted from an idea to a reality about 20 years ago, founder Jared Rennie developed Pompadour {Elegant Espresso} as one of our 4 staple blends. Pompadour has sweet and delicate flavor notes, such as raspberry, honeysuckle, jasmine tea, and macadamia nut. Pompadour was designed to contrast World Tour {Classic Espresso}. Where the boldness of World Tour cuts through milky drinks like lattes, Pompadour shines on its own and in drinks with little milk.

Pompadour is comprised of a combination of washed coffees from high altitudes, often sourced from Ethiopia, Colombia, Peru, and Guatemala. Higher altitudes cause coffee plants to take more time to mature, which leads to refined acidity and complex flavors in coffee, like black tea and champagne.

This blend gets its name from a landmark on the outskirts of Ashland, Pompadour Bluff, which is now a nature preserve to protect the land and rare species of flora and fauna. This landmark, among the rest of the surrounding landscape, was a source of inspiration for Jared, as he came up with the very beginnings of Noble Coffee Roasting, overlooking the views of the valley.

AROMA: maple, honeysuckle
FLAVOR: sugar browning, raspberry
BODY: soft, silky
FINISH: orange zest, macadamia
REGION: africa, central america, and south america
PROCESS: washed, then sun-dried
CERTIFICATION: organic

This blend is designed to create a complex balance of coffees from the world's four largest coffee producing regions. Originally designed to be pulled as espresso, this blend holds up well to some milk, as when used in a latte. That having been said, this coffee has become a crowd-pleasing favorite and is also enjoyed by many who brew it by all other brew methods.

AROMA: vanilla, honey, cinnamon
FLAVOR: chocolate, hazelnut, winey fruit
BODY: rich (typical of dry-processed coffees)
FINISH: spice, lingering cacao
REGION: africa, indonesia, central america, and south america
PROCESS: natural, washed, wet-hulled
CERTIFICATION: organic

This popular three-bean blend is a sultry mixture of Indonesian and Latin American coffees that is darkly roasted without going too far for a smokey, yet sweet and creamy cup.

AROMA: smokey, sweet
FLAVOR: deep, earthy, herbal - black licorice
BODY: creamy, buttery
FINISH: spice, tobacco
REGION: indonesia, central america, and south america
PROCESS: washed, wet-hulled
CERTIFICATION: organic