Many of the descriptions in this brochure use words which have unique meanings when describing coffee.

Acidity:  a coffee’s liveliness, snap or tanginess in the cup.  This is generally a desirable characteristic, although some people prefer the mellow tones of low acidity coffees.

Body:  refers to the sensation of a coffee’s weight or texture on the tongue.

Clean:  refers to a coffee having a clear, identifiable flavor, as opposed to an “off” or muddled flavor.

Processing:  Coffee beans go through many stages: milling, fermentation, drying and polishing before being roasted.  At worst, a processor can ruin a coffee’s potential flavor; or at best, can preserve all of the coffee’s inherent potential.  Quality of processing often determines which coffee Rao’s purchases from a region.

Crema:  the golden, thick, sweet-tasting layer of oils that coat the surface of an espresso.

Single Origin Coffees

Indonesian:

Papua New Guinea:
From Jamaican Blue Mountain root stock, this pedigree coffee offers a full, rich and buttery body which is balanced with clean acidity and finish. 

Sumatra:
Renowned for its low acidity, unparalleled mellowness and heavy body, the flavor is earthy with a velvety texture that is thick and warm with hints of cognac.

Indian Elkhill:
Have smooth, sweet and mellow flavors with a spicy background reminiscent of cinnamon and nutmeg.  While it is well-balanced, there is a certain complexity in taste as the temperature cools.

South American:

Brazil:
This medium to full-bodied coffee has a unique dry flavor and a smoky finish. 

Colombia:
Slight sparkling acidity, balanced with a fully body and smooth finish, hinting of caramel, this rich, buttery coffee remains dry and straightforward. 

Costa Rican La Minita:
One of the richest and cleanest tasting coffees in the world due to meticulous picking and processing standards, the flavor is bright and well balanced with a silky finish. 

Costa Rican La Magnolia:
An excellent all around cup of coffee, it offers slight citrus acidity with medium body and a light finish. 

Costa Rican La Lapa:
Bright tasting and well-balanced, this medium roast coffee has substantial body and finishes with smooth chocolate tones. 

Costa Rican El Conquistador:
A medium to light roast coffee with bright, sweet flavors, floral aromas and a clean chocolaty finish. 

El Salvador:
A wonderful bean that can be enjoyed all day long, the mild body imparts a light, rich and sweet acidity.  It is very clean in the cup.

Guatemalan Antigua:
Prized among coffee lovers for its floral bouquet, bright acidity, complexity and depth.

Guatemalan Huehuetenango:
Prized among coffee lovers for its floral bouquet, bright acidity, hints of cinnamon, complexity and depth.

Panama:
Managing to be both full-bodied and mild, this coffee has slight acidity and sweet chocolate tones.

Organically Grown Honduras:
While lightly roasted, this coffee has substantial body.  The mellow profile lingers on the palate leaving hints of cognac.

African:

Ethiopian Yirgacheffe:
A washed coffee with acidity reminiscent of lemon peels.  It has a smooth body and sweet aroma.  The complexity of this coffee changes throughout the cup.

Ethiopian Mocha Harrar:
Best known for its taste and aroma of blueberries, it has full yet smooth, syrup-like body and virtually no acidity.

Yemen Mocha:
Delivering exotic flavors of berries, nuts and chocolate, it takes a whole cup to grasp the subtle complexity of this coffee.

Kenya AA:
This coffee has a rich brightness and flavors of blackberries and wine.  It is smooth and elegant.

Malawi Mapanga:
A medium roast coffee with slight fruitiness and low acidity, it remains well balanced and finishes smooth with rich chocolate tones.

Tanzanian Peaberry:
Hinting of toffee and caramel, this medium bodied coffee is syrupy on the palate with a slight wine note and a complex finish.

Coffee Roasts

French Roast:
Our French Roast has a smoky, bittersweet flavor without tasting burnt or flat.  This heavy bodied cup appeals to customers preferring a dark, rich taste.

Sicilian Roast:
Dark roast coffee with sweet caramel notes with a heavy thick smooth finish.

Coffee Blends

Espresso Viennese Blend:
We use only specially processed coffee beans to take advantage of their natural, low acidity, and abundant crema.  The result is a syrupy, complex flavor which fills your palate.

House Blend:
A blend of Central and South American coffees creates a medium to heavy bodied cup with a chocolaty smooth finish.

Mocha Java:
If you think the Yemen Mocha is a complex cup, wait until you taste it blended with Sumatra.

Decaf Coffees

Decafs tend to taste similar to their caffeinated counterparts, though the decaffeination process inevitably dulls the uniqueness of a high quality bean.  We purchase decafs we believe are the least damaged by processing.

Rare and Exquisite Coffees

Rao’s is a proud supplier of “Cup of Excellence” and Rare and Exquisite coffee.  Since these seasonal specialty coffees are bought in small, varying quantities, please call or email to inquire about availability.

Please be sure to ask about our Organic Coffees, Loose-Leaf Teas, Hand-brewed Chai, Monin Syrups, and coffee accessories.

Rao’s Coffee Roasting Company was created in 1990 to introduce the finest coffees.  Our goal has always been to procure the highest quality beans available from around the world, then roast with precision and care.  Through years of experience and dedication to micro-roasting, we have developed a reputation for the most consistently fresh and delicious coffee on the market.  Our testament; “the only way to know is to taste it”, speaks for itself.