Wo Wo Joe Coffee is Something Special
Each bag is 1 full pound (16 ounces), more than the 12-ounce bags sold online by most coffee roasters.
Wo Wo Joe Coffee - Jinotega
"Señor," he said. "es una taza de café." Translation: It's a cup of coffee. But this is Jinotega and that makes sense.
Our best-selling coffee. An incredible heirloom bean. Direct Trade, organic, shade grown in volcanic soil at 1500 meters above sea level. Hand-picked, hand-sorted. Washed. From a single farm that's been in the same family for 91 years. Those who know the outstanding coffees of Jinotega will find this one extra-special. Low acidity, sweet approach with vanilla notes and a chocolate note on the aftertaste. Whole bean. Big, non-wimpy, 1-Pound bag (456g). Tax and Shipping included.
Introducing Tex-Spresso: Espresso BY Texans, FOR Texans. Its BIG BOLD TASTE will power your roundup and keep your ranch rolling. It AIN'T man-bun coffee, that's for sure. Incredible stuff. Brew a pot and wake up the ranch hands!
Wo Wo Joe Coffee - Epic Santa Lucia
Wo Wo Joe Coffee Jinotega Honey Process
The way Honey Process coffee is made is tedious. The fruit needs to be removed from the coffee bean, leaving just a trace of the plant mucilage around the bean. Then the drying process must leave as much of the mucilage intact as possible, drying it to a translucent thinness around the bean. It's difficult to do. Only a few people do Honey Process perfectly -- like our Jinotega parter. He gets amazing results. This very special Honey Process coffee amazes with taste twists rarely found in honey process coffees, but with the treasured sweetness that process offers. Grown at 1200 meters above sea level. Bean: Caturra. Taste reminiscent of mountain breezes, toasty with hints of cinnamon. Sweet spice finish. Whole bean. Big, non-wimpy, 1-Pound Bag (456g). Tax and Shipping included.
Wo Wo Joe Coffee - Yirgacheff
Goats, coffee and Ethiopia. Do they go together? History says yes. The legendary discoverer of coffee was a 9th Century Ethiopian goatherd named Kaldi. He and his goats discovered coffee in the Yirgacheff region, in mountainous southern Ethiopia. Kaldi's goats ate the fruit of the coffee plant and, thoroughly caffeinated, started dancing around. Curious, he tried the fruit himself, and started dancing with his goats. The beverage evolved later. This is an Heirloom Variety Coffee Bean AND is Natural Process. (Our very picky Yirgacheff partner farms his coffee the old fashioned-way.) Tasting notes: Earthy, Pepper with notes of dried fruit and berry. And, a full finish that keeps on giving. Whole bean. Big, non-wimpy, 1-Pound Bag (456g) Tax and Shipping included.
The Most Powerful Coffee in Texas, with Twice the Caffeine of most of our other coffees. Not for Everyone. Small-harvest rare-variety coffee from a small Guatemalan family farm, lovingly roasted in East Texas. Less complexity and a more acidic taste than other coffees we offer. It really packs a punch. Hi-Test Coffee will wake you up! Whole Bean.
Mushroom coffee? Yep, and it's from Texas. FOCUS POCUS is a nootropic brew that blends a special Guatemalan coffee bean with Lion's Mane mushroom. Known for its positive effects aiding brain focus, Lion's Mane is the perfect companion for the caffeine. FOCUS POCUS has an eclectic following, from West Texas oil field workers to coders in Austin to Tarot card readers in New Orleans. Big, non-wimpy one-pound (16 oz.) bag of ground coffee, ready for your brewing pleasure. Shipping included.
At this time, we accept U.S. orders only.
Why you'll love Wo Wo Joe Coffee...
* It is Direct Trade coffee. We buy green coffee directly from the farmers, eliminating as many 'middle men' as possible. Farming is hard work and often doesn't pay a lot. We want to change that. And, we actually know the names of our farmers who grow our coffees!
* Single Origin: Instead of buying coffee processed at big corporate mills where crops of hundreds of coffee growers are mixed together, we know the EXACT FARM where your cup of Wo Wo Joe Coffee came from.
* Our coffee buyer has been buying and roasting coffee since 1999. He has traveled around the world for training at campuses of the Specialty Coffee Association of Europe and Specialty Coffee Association of America.
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