Negroni Week 2018 is June 4 - June 10, 2018. Given our Italian roots, we love Campari at Caffè Umbria in all its beautiful, tasty iterations, so we were very excited when given the opportunity to create a coffee blend for Negroni Week! It was a bit of a challenge to create a coffee that captures the essence and taste of this iconic and familiar cocktail – bitter, sweet, herbaceous and citrusy. We chose the Mexico for the bitter-sweet taste and the Kenya for its citrusy aroma. We roasted the coffee medium-light to bring out the full potential of those flavors, resulting in...

The Cupping Room Collection are unique limited production coffees personally selected by our roasting team. The Kenya Windrush is shade grown under Eucalyptus and Gravellier trees in rich red volcanic soil between Mt. Kenya and the Aberdare Range. Once picked, the coffee is processed on site using the traditional washed method, which produces a higher acidy, clarity and consistency in the cup. Windrush Estate cultivates only SL28 and SL34 varietals, which are highly prized due to intense flavor. These varietals were carefully selected by a research organization in the 1930’s because of their ability to flourish in the harsh climate...

The Cupping Room Collection are unique limited production coffees personally selected by our roasting team. Our first release, the Papua New Guinea Kiam, has mild earthy notes that remind us of green tea.

Our brand new Caffè Umbria Mocha Martorana, inspired by the Southern Italian treat made of Marzipan. Made with our Gusto Crema Espresso, almond-infused Pernigotti chocolate sauce, and steamed milk, the Mocha Martorana is a refreshing twist on a beloved classic coffee drink.

Grown at Sitio Rocinha by Demétrio Flaviano de Oliveira, this coffee is selectively harvested, only when the fruits are ripe. Harvested by hand over cloths to protect the coffee from coming in contact with the ground, it is taken to the patio for drying on the same day.   Demétrio is the third generation of coffee growers in his family, following his mother and grandfather, who bought the farm in the 1960’s. He is dedicated to producing gourmet coffees that are sustainably grown, with a focus on natural processing and preserving and respecting the environment. Sourcing NotesBy Pete Maskiell, Caffè...