La Colombe Torrefaction

Uncommon, Rich, Full. Corsica is blended and roasted for richness and possesses a long-lasting coffee finish. In a word, Corsica is bold! For those who love RICH coffee. Corsica is the quintessential filter coffee with a character all its own.

Thick, Flavorful, Lasting. Unforgettably dense, PHOCEA is best described as raw and full-bodied. PHOCEA lends itself to nearly every coffee process, from French press to drip to filter coffee to espresso.

Mineral, smoky, historic. A tribute to the culinary south, this smoky blend with mineral undercurrent creates a polished connection to the rugged roots of agricultural America. Works great using a French press or Melitta.

Caramel, Nutty, Fragrant. Nizza is blended and roasted for softness and sweetness. Our focus is the perfect balance between acidity and bitterness. Nizza blend brews an elegant espresso with a clean and agreeable finish. Nizza is primarily built as an espresso blend, but also works very well with all brewing methods.

We are delighted to present our latest masterpiece, Lyon, a first of its kind charitable alliance with Leonardo DiCaprio. Through purchases of Lyon, you will make a significant impact on projects that defend lands and oceans, protect clean water, help endangered species, aid disaster relief and support alternative and green energy efforts. Velvety, nectar-like and sweet, LYON is an extraordinary coffee with a cause, a masterpiece of taste achieved by blending directly sourced and sustainably-grown coffees from the mountains of Haiti, Peru, Ethiopia, and Brazil. Recommended for French Press, Espresso or Stove Top.

Twenty one years ago, Todd Carmichael sat down in a bustling Parisian cafe and sketched out his vision and business plan for a coffee roasting company in Philadelphia, La Colombe. Todd challenged himself this year, drawing on two decades of experience brewing coffee around the world, to create a blend that would win over the hearts of the classical French purists. The Odyssey blend is inspired by his journey back to Paris and was roasted and served for the first time in the historic Palais Royal. This coffee represents a return to La Colombe's roots. Syrah, brown sugar, tobacco.

Hacienda La Esmeralda became the most famous coffee farm in the world in 2004 with exceptional lots of the little-known Geisha variety. We are thrilled to celebrate the 10-year anniversary of Esmeralda's successes by sharing this coffee with you. With lemony acidity and jasmine-like floral qualities, this exceptional coffee embodies the profile of a Geisha we love. Hacienda La Esmeralda set the world's expectations for a Geisha, and to this day defines what it means for coffee to be a luxury.

Why you'll love it: In an exclusive collaboration with the famed Hacienda la Esmeralda, La Colombe brings you the Panama Honey Geisha. The direct result of Todd taking one of the best coffees in the world and making it even better, the Honey Geisha is utterly special. Story of the bean: Hacienda la Esmeralda is the farm to first introduce the world to the geisha coffee variety and it remains one of the top growers of geishas today. Todd visited the farm and asked owner Rachel Peterson to go one step further and use the "Honey" processing method to bring even more sweetness to this harvest. This innovative method allows some of the coffee cherry to dry on the bean and is called "Honeying" because it imparts an earthy sweetness and silky body to a geisha coffee already bursting with floral and citrusy aromas. With tasting notes of elderflower, dates, and crème brulee, the results of this exclusive international collaboration are truly memorable.

Why you'll love it: You enjoy coffees with a balance of citrusy and savory aromas and a strong backbone of malty sweetness. Story of the bean: In Southern Zambia, Dutch immigrants are growing a variety of coffee primarily found in Kenya. We went this year to see for ourselves this one-of-a-kind operation, and were impressed by the advanced center-pivot irrigation system that draws on the resources of the Kafue River and a truly unique cascading drying table that uses large fans to draw dry air underneath the terraced beds of just-picked coffee to ensure even drying. Willem Lublinkhof founded the farm in 1971 and with his son Jesper has chosen to plant the vaunted SL-28 variety well known for citrusy flavor in coffees from Kenya. Andrew Clowes, Farm Manager, has a German-made roaster on the farm itself and is meticulous in tasting and grading the coffee working towards continuous improvement. This is our first year into this relationship and we are excited to be roasting coffee from what may be one of the most innovative coffee farms in Africa.