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Whole Bean Coffee

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70.00
EACH
US Coffee Reserve is excited to introduce Counter Culture's Forty-Six roast. Originally Counter Culture recipe #46, Forty-Six is a nuanced dark roast featuring contrasting smoky, sweet, and clean notes.
Item#:
CC4615
Manufacturer Item:
R46-1
Manufacturer:
Counter Culture
Min. Order Qty:
1
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US Coffee Reserve is proud to introduce Counter Culture's Big Trouble. Big Trouble is a whole bean coffee with a familiar nutty caramel flavor, with a clean and sweet finish.
Item#:
CCBT15
Manufacturer Item:
E21-1
Manufacturer:
Counter Culture
Min. Order Qty:
1
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Big Trouble offers nutty, caramel flavors people know and love, which may seem easy—and our goal is to make it easy to enjoy in any brewer—but it’s actually one of the most challenging for us, because clean, sweet, low-acidity coffees from small-scale farms can be elusive.
Item#:
CCBT5
Min. Order Qty:
1
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New at US Coffee Reserve - Counter Culture's Fast Forward blend. Fast Forward is roasted from Counter Culture's freshest beans, producing a sweet and nutty medium-light cup.
Item#:
CCFF15
Manufacturer Item:
OR1-1
Manufacturer:
Counter Culture
Min. Order Qty:
1
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One of Counter Culture's most intricate blends, Hologram is complex, dimensional and a bit mysterious but still familiar at the same time. An update on a classic Mocha Java flavor profile that is full sweet fruit and chocolate tasting notes. Popular for all brewing methods, this coffee is sure to become a favorite for coffee drinkers of all sorts.
Item#:
CCH
Min. Order Qty:
1
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Olam is among the larger and more diversified of our trading partners, working in virtually every coffee producing country and trading other agricultural commodities such as coca, rice, cotton, and sugar. With this breadth of activity at play, it is not altogether surprising that their blend of mild Colombian coffees from throughout the country would come together so well when decaffeinated utilizing a method nicknamed the “sugar cane” process, which gleans its ingenuity from a healthy base of biodynamic problem solving. In the sugar cane process, the chemical compound of ethyl acetate, which is naturally found in sugar cane, is extracted during the sugar cane’s fermentation. Then, once the coffee beans have been washed and steamed to enlarge their cells, they are bathed in this ethyl acetate solution, which naturally attracts and removes the caffeine. After this has been done, the beans are once again washed and dried and returned to their original moisture content as decaffeinated versions of their former selves.
Item#:
COSD
Min. Order Qty:
1
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Roasted to a dark brown color with a light coating of surface oil, strong in flavor and pleasantly spicy.
Item#:
FR5
Min. Order Qty:
1
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