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THE BEANS
Centuries ago, after feeding on the leaves and berries of the wild coffee tree, some Ethiopian shepherds observed their flocks acting very lively into the
night. Taking the same plant, the men brewed a drink and enjoyed the first crude cups of coffee. From Ethiopia the plant was taken to Arabia, and the
cultivation of coffee now extends around the tropical regions of the globe.
Coffee is classified by its relative density--the denser the finer. The higher-grown it
is, the denser it is. Therefore, the higher-grown, the finer. Different regions impart different flavour characteristics, due to factors as diverse as rainfall,
climate, and type of soil.
GREETINGS from Walla Walla Roastery.
Our goal is to provide coffee consumers with the freshest, most diverse assortment of coffee available. Here are some of our favorite roasts.
BLENDS
Harvest Blend: 95 degrees in the shade. our darkest roast combines Central
and South American coffees to produce a big, powerful cup!
Old School Blend: The middle of the road between medium and dark roast.
Indonesia, South and Central America all contribute to this slightly sweet
vienna roast blend.
Liberty Blend: Signature blend of the Liberty Gallery, Main St. Walla Walla.
A perfect blend of body and acidity provides balance for this exceptionally
smooth but dark french roast.
Merchants LTD. Blend: Created for the oldest coffee house in downtown Walla
Walla. A melange of light and dark roasted South and Central American
coffees. The best of both worlds.
Creektown Blend: House blend of Creektown Cafe here in Walla Walla. A real
favorite, medium roast, flavor, depth, and slight fruit all here. Our newest
blend!
Main St. Blend: Commemorative blend for Walla Walla's national award winning
Main street. Combines two of our favorite coffees from Ethiopia and
Sumatra in a Full City (medium) roast. Full bodied with citrus and spice.
One dollar per pound sold will be donated to the Walla Walla Downtown
Foundation for their work in helping to revitalize the heart of our
community.
Espresso Blends: In addition to custom espresso blends, we offer traditional
Northern Italian Espresso (smooth and sweet, especially good for espresso
and Americanos) and Southern Italian Espresso (lots of body and bite to cut
through milk based espresso cuisine).
NEW CENTRAL/SOUTH AMERICAN
Colombia Santa Isabella: Colombian the way it used to be. Big,round body, with a hint of berries - NEW
Costa Rican Tres Rios: Excellent balance of body and acidity. Very smooth
and naturally sweet. A classic Central American coffee.
Guatemalan Huehuetenango: From the El Injerto estate in Huehuetenango
(way-way-tenango). Big & full-bodied with fruitiness and spice.
Decaf Mokha Java: Decaf version of the world's oldest coffee blend which
combines Ethiopian Mokha with Java Estate coffee to produce this smooth and
slightly chocolatey cup.
NEW INDONESIA
Sulawesi Toraja: From the Toraja region of the former Dutch Colony of
Celebes. A french roast that is naturally low acid and full-bodied. Sumatran
lovers look here...
AFRICA
Ethiopian Yirgacheffe: Perhaps the coffee world's most distinct cup. Floral
and fruity with a rich, delicate acidity and medium body. A very nice light
roast.
Ethiopian Ghimbi: From the birthplace of coffee, this coffee is picked from
the wilds of Ethiopia. Complex chocolate and floral overtones in this medium
dark-roast. NOT AVAIL. 7/02
ROAST GRADES
*city* Our lightest roast. Popular on the East Coast. Medium body and high
acidity with an emphasis on the bean rather than the roast.
*full city* The mid-point. Excellent roast for enjoying the fullness of a
bean's characteristic before the roast starts to take over. Tiny droplets of
oil visible on some beans.
*vienna* The characteristics of a single origin coffee are muted as the
bittersweet taste of dark roast begins to appear. A slight oily sheen is
visible.
*french* The standard for dark roast lovers. The bean's characteristic is
largely swallowed up by the bittersweet taste of dark-roast. Dark brown beans with oily surface.
*dark french* Our darkest roast. Brownish/black beans with a very oily
surface.
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