medium roast

medium roast

Cooperativa Regional de Cafeicultores em Guaxupé Ltda.

The Mogiana region, Brazil

Altitude 800-1,200 meters

Soil Volcanic loam

One the most beautiful green coffees to work with this Brazil has wonderful flavors. Notes include chocolate and vanilla with a bit of bright spice. This coffee is roasted into light/medium to keep some of the subtle notes in the final cup. It is great alone and in any preparation. We also use it in our espresso blend. 

Brazil Mogiana 17/18 FC SS is sourced from family owned farms organized around the Cooperativa Regional de Cafeicultores em Guaxupé located in the Mogiana growing region, which is split between the states of São Paulo and Minas Gerais, Brazil. The Mogiana region is the most renowned of three major Brazilian growing regions. This region has rolling hills and uneven terrain lending to farms that are small to medium in size. As the world's largest coffee producer, Brazilian producers often use highly mechanized processing strategies to manage larger volumes. Our current offering is Fine Cup (FC) and Strictly Soft (SS), the highest cup category in the Brazilian coffee grading. - Royal Coffee


medium roast

medium roast

*February 2019

Finca Idealista, Matagalpa Nicaragua

Altitude 1,300 meters

Varieties Yellow Catauai, Red Caturra

Natural & washed

The coffee is wonderful to work with. Roasted as a medium, the brightness of the beans come out with spice and an apricot finish. It pairs well with milk and sugar and makes for a great morning or afternoon coffee. We use this is in our winter espresso blend. 

“The farm, Finca Idealista, sits next to a nature reserve, whose trees are a natural air conditioner for our paca, caturra, bourbon, pache, and a few pacamara beans. Our cool microclimate lengthens the coffee cherry maturity process, allowing beans more time to absorb natural sugars for a sweet, flavorful cup profile.” Gold Mountain Growers, a social enterprise that, in addition to its own farm, works directly with coffee producers to connect them with roasters outside of Nicaragua. Gold Mountain Growers also supports education, social outreach and economic growth in the country. 


medium roast

medium roast

Productores Agropecuarios De Motozintla

Chiapas, Mexico

Altitude 900-1600 meters

Soil Clay Minerals

Process Fully washed and dried in the sun

Certifications Fair Trade, Organic

Coffee from Chiapas Mexico is wonderful to work with. It is the perfect breakfast roast, with hint of maple syrup in the aroma & taste.

MEXICO FTO CHIAPAS ALTURA EP is sourced from family owned farms organized around Productores Agropecuarios De Motozintla (PROAGROM), an association with 493 members who produce coffee on small family-owned farmers within the state of Chiapas, Mexico.  - Royal Coffee


medium roast

medium roast

Two Birds Coffee

La Morenita, Guatemala

Caturra and Catuai

Process Fermented

Full of aroma and flavor this well-balanced bean has vibrant tasting notes ; caramel, fig, lemon. Roasted to just before the second crack, the Guatemala has a very clean finish. Small beautiful robust beans - lots of flavor in the cup. 

“We ferment our coffee in tile lined tanks for 18 hours, letting the mucilage come off naturally. During these hours, flavors are accentuated and deepened. After the fermentation, we dry on raised beds until they reach the perfect humidity for roasting. Then they are stored in grain pro bags inside of the traditional burlap sacks.” Two Birds Coffee


medium . dark roast

medium . dark roast

*April 2019

Forest Cascades Coffee Farm, Costa Rica

Berlin, Costa Rica

Altitude 900 - 1,000 meters

Shade grown, wet-processed

The area around Berlin, Costa Rica, has a long history of producing some of the best coffee in Costa Rica. At 3000 feet elevation, the area produces shade-grown hard Arabica beans, prized over the world for their distinctive aroma and flavor. Much of the Berlin crop is purchased by European importers from the many small third-generation farmers who manage neighboring farms.

From the initial hand picking of the red coffee berries to the final roasting, the coffee beans are carefully wet-processed through seven specific, time-honored steps to preserve the distinctive taste and aroma of the beans from this unique microclimate.  - Clay & Coffee

This coffee comes direct to us from the farm. One of the owners of the farm, Elena, was a good friend to Mercedes' father. Before his passing in 2016 he connected the two of them to discuss coffee. Mercedes and Elena have become friends resulting in the first direct trade relationship for Queen Anne Roasters. The coffee is all chocolate in the cup, with a hint of warm spice and earth. 


medium roast

medium roast

Smallholder farmers from the Mbinga District

Mbinga District, Ruvuma Region, Tanzania

Altitude 1200 – 1800 meters

Soil Volcanic loam

Process Fully washed and dried in raised beds

The peaberry is a unique coffee.  The fruit of coffee plants normally contain two seeds - "beans" - that grow in the same pod. The peaberry is only one "bean" - or a single seed. It grows round and looks more like a nut. We roast our peaberry coffee into a nice medium. It is a personal favorite with distinct flavors of salt, earth and soy. A delicious and smooth drip coffee with all of those earthy flavors. 

Tanzania Ruvuma Peaberry is sourced from family-owned farms organized around Soochak Bush and Tropex, two companies that began collaborating in 1999 to improve coffee production in the Mbinga district of Tanzania. The Mbinga district is located in the southwestern corner of the Ruvuma region and shares a border with Mozambique and Lake Nyasa (also called Lake Malawi), one of the African Great Lakes known for its rich diversity of wildlife. Soochak Bush and Tropex provide critical support to the small producers, including the operation of a dry mill and logistics to transport and export coffee from the port city of Dar es Salaam, which is more than 1000 kilometers from the Mbinga district. To ensure improved post-harvest processing, Soochak Bush and Tropex have rehabilitated 8 existing wet mills, built 13 new centralized wet mills, and another 8 micro-wet mills. Cherries are hand sorted, soaked so floaters can be removed, depulped, fermented for 2 to 3 days, washed in channels, dried on raised beds, and then sorted again at the dry mill. Farmers are paid for parchment during the harvest and paid a share of profits after export. - Royal Coffee


medium roast

medium roast

Coffee producers organized around the Kuta mill

Tambul-Nebilyer District, Papua New Guinea

Altitude 1350 meters

Soil Volcanic loam

The tasting notes include herbal, tropical fruit and chocolate.  Papua New Guinea Nebilyer Valley A 16+  is sourced from family owned farms located in the Nebilyer Valley within Tambul-Nebilyer District, Papua New Guinea.  Each producer cultivates coffee on 1 to 2 hectares of land.  The coffee is fully washed and sun dried at the Kuta mill, which has been in operation for over 40 years.  - Royal Coffee


dark roast

dark roast

Pedamaran Farm & PT Toarco Jaya

Bokin, Rantebua, North Toraja Regency, South Sulawesi, Indonesia

Altitude 1400 - 2000 meters

Soil Volcanic loam

Tasting notes of orange, caramel, chocolate and pepper. We roast this bean into the second crack producing a very large bean with a unique sweetness. It has a bit of spice and acid, in citrus notes. It is a favorite. We also use this bean when making whiskey aged coffee. We age the green bean for a month inside of Woodinville Whiskey casket, producing an incredible cold brew for the spring and summer months. 

Sulawesi Toarco Jaya AA Fully Washed GrainPro is sourced from the Toraja people, an indigenous group from the central mountain region on the southern part of Sulawesi Island (formerly known as Celebes), Indonesia. The coffee is processed at the PT Toarco Jaya Estate, a joint Japanese and Indonesian coffee venture established in 1976. PT Toarco Jaya Estate is one of just a handful of Indonesian producers that utilizes a fully-washed process.  PT Toarco Jaya Estate also has a long history of contributing to the region's economic development and social improvement programs. - Royal Coffee


medium roast

medium roast

Western Guji Zone Cooperative

Grade G4 Top

Processing Natural

Cupping Score 84

This is a very smooth cup of coffee. We roast it to a medium. It does not have the bright acidity or berry finish that many Ethiopian roasts have. It instead has warm and sweet notes with an earthy finish.

Tasting Notes — lush and full bodied, nougat, goji berry, Cabernet Sauvignon, slight chicory, baker's chocolate finish


medium-dark roast

medium-dark roast

Sipi Falls Coffee Project

Sipi, Kapchorwa District, Uganda

Bourbon: SL14, SL28, and Blue Mountain

Altitude 1500 – 2500 meters

Soil Volcanic loam

Process Fully washed and dried in the sun

Roasted into a medium/dark, these are aromatic and dense beans. They taste of fruit and sugar. Excellent as cold brew with all the sweetness at the front of the mouth. This is used in our Ghost Alley espresso blend to give it rich undertones.

UGANDA ORGANIC BUGISU is sourced from family owned farms located in the Bugisu region on the slopes of Mount Elgon in the Kapchorwa district, Uganda.  The Bugisu region is named after the Bugisu people who are indigenous to this area. The Sipi Falls coffee project, named after a trio of majestic waterfalls, was established in 1999 to strengthen quality coffee production in the region and create a sustainable income for farmers. - Royal Coffee