Black Velvet Blend is a powerful combination of Colombian Supremo, Dark French Roast & Espresso, Italian Roast, producing a heavy-bodied, full-flavored coffee, rich, aromatic and pungent. Black Velvet is excellent for espresso or French Press style coffee and is always great with dessert.
Carmel Blend is a combination of exotic Indonesian coffees; Celebes Kalossi and Sumatra Mandheling which are accented by full-bodied Espresso, Italian Roast - the blend is three equal parts resulting in a smooth, aromatic, spicy blend.
A perfect pairing of silky smooth body and satisfying sweet taste. The rich full body, pungent aroma and piquant finish of our Espresso, Italian Roast is a perfect paring with the exotic flavor of Celebes Kalossi. The smooth full-body, nutty cocoa flavor and deep rich aroma of Celebes Kalossi, renouwn for its low acidity, complex character and sweet finish is complimented by our Espresso.
We have combined our own unique blend of coffees, originating from three different continents; Indonesia, East Africa and Central America to create an espresso blend with full body, pungent aroma and a snappy "finish" or aftertaste. Our special blend is roasted daily in small batches in the traditional Italian style.
Our House Blend has been a signature of our company since our inception in 1982 when we first combined our classic Italian Espresso Blend with our iconic Mocha Java Blend. House Blend actually contain five unique coffees from five different countries creating a wonderfully well balance blend and has become a best seller.
Our Irish Coffee Blend consists of equal parts, 1/3 Colombian Supremo in Dark French, 1/3 Guatemalan Light French and 1/3 Colombian Full City Roast. Irish Coffee Blend is our tried and true combination, which holds up to liquor, and is perfect for an Irish Whiskey coffee. Enjoy this blend on Saint Paddy's Day or any other time the spirit moves you.
Mocha-Java is the world's most well known blend. Ethiopian Mocha Harrar & Indonesian Estate Java were first brought together by Dutch coffee merchants in 1699. This classic blend is nutty & chocolaty, smooth & spicy, and extremely aromatic. Our roast on this blend is called "Full City" which is a light brown color and provides a mild toasty nuance to the coffee.
The world's oldest and most famous blend is Yemen Mocha & Estate Java. The classic mix contains 1/3 Yemen Mocha and 2/3 Java, is an excellent example of the art of blending and was first offered by Dutch coffee traders in the 1600's. Yemen Mocha is complex, with winy, spicy, nutty, malty and fruity tones. It's unique acidity is simultaneously smooth and piquant. Java is unmatched for its aromatic spiciness and rich, very smooth full bodied character. Combined, these two diverse coffees compliment one another, making an extraordinary taste. Because the Yemen coffee is quite rare and expensive a similar blend using Ethiopian Mocha Harrar has been a common substitute for the Yemen. Thus, we refer to the original version as "Old World" Mocha Java to distinguish it from the contemporary version which contains the genuine article.
Stanford Blend was first create when our sister store Palo Alto Coffee Roasting Company opened in the Stanford Shopping Center in 1986. The Stanford Blend ingredients are 50% Espresso, Italian Roast and 50% Sumatra, Light French Roast. Stanford Blend a very popular choice by Stanford alumni and intelligent coffee lovers too. While the former location is just a fond memory the Stanford Blend continues to be a favorite.
Teri Hope first introduced her namesake blend in 1982 to demonstrate the fine art of coffee blending. Teri's Los Gatos Blend has become one of our very best sellers. Estate Java, Full City Roast, is the dominant ingredient, contributing its smooth body and cocoa aroma, accented by the sweet, rich taste of Sumatra Mandheling, Light French Roast and complemented with a touch of bitter-sweet Colombian Supremo, Dark French Roast.
Viennese Blend contains the sweet and fruity Colombian Supremo, Full City Roast with a touch of bittersweet Colombian Dark French Roast combined to evoke a late afternoon Viennese cafe tradition.