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Baroo 4 oz Whole Coffee Beans

 


Columbian
With hints of Dark Chocolate & Cola this coffee is perfect for your automatic drip, French Press, pour over or even Espresso. Baroo Coffee’s Colombian offering is a wonderful, full-bodied Single-Estate coffee grown by small producers in the Medellin and Antioquia region high in the Andes Mountains.  Cultivated in a fertile volcanic loam at an altitude between 4,200 to 5,400 feet, this bean is fully washed and naturally dried in the sun for a full, rich flavor.

Peruvian
A pleasantly smooth yet full-bodied coffee grown in the volcanic rich soils high in the Peruvian Andes Mountains. A tasty combination of Apple, Nougat and Chocolate makes this washed and naturally sun-dried Organic Coffee one of our new favorites.

Grown in the San Ignacio, Cajamarca region of northern Peru, near the border of Ecuador, this single estate coffee is sourced from family-owned farms and marketed worldwide through local cooperatives which provide training and financing aimed at improving coffee quality and yields to increase farmer earnings. The smooth, low-acid taste will delight even the most demanding coffee fan.

Honduran
The taste of Pear, Caramel and Dark Chocolate makes this new Central American offering a delight.

Fully washed and sun-dried, this coffee is another mile-high bean that has great taste and qualifies as '91 Certified Organic '92. Growing Organic coffee has been at the core of these small and medium producers in Honduras for generations. Many of these producers have built new ecologically run micro-mills with a demucilager, which uses very little water and controls the amount of mucilage that remains on the coffee bean after depulping without fermenting or washing the coffee. The cooperative also has cupping labs and certified '91Q graders '92 that ensure quality with every lot. The Marcala region, where the cooperative operates, has a protected designation of origin to preserve the renowned reputation of the Marcala profile.

Guatemalan 
This Guatemalan coffee is our first Central American offering and we were pleasantly surprised with the taste. It can be best described as a slightly fruity coffee with hints of Blueberry, Cherry, Maple Syrup and Cocoa. If that sounds yummy, you are absolutely correct.

There are plenty of obstacles encountered when cultivating coffee from the Huehuetenango region of Guatemala. The terrain is rugged and the weather is extreme, but coffee grows well here at mile-high altitudes. The indigenous family farms average just a few acres in size and use their own micro-mills to process their harvest. This allows for meticulous care in cherry selection, depulping, fermenting, and drying the coffee.

In addition, using materials like coffee pulp to make organic fertilizers has helped reduce the transportation costs associated with purchasing fertilizer from afar, and at the same time, creates an abundant source of fertilizer that ensures better yields and quality. UNEX, their export partner, has also established funds for mobile clinics that can provide healthcare in the most remote indigenous communities; a win-win for all.

CONTACT US

  • Phone: (319) 332-0330
  • Email:  thebrickkitchenstore@gmail.com
  • Regular Winter Hours:
    Tue - Fri: 10 a.m. - 5:30 p.m.
  • Sat: 9 a.m. - 4 p.m.
  • Closed Sundays in January
  • Closed Mondays in January

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