If you crave coffee, then Javalato is the place for you.  We brew a variety of coffees daily with a multitude more on hand for whole and ground bean connoisseurs.  We also have an amazing shot of espresso which can be sipped straight or combined with an enormous list of elements.

Our Beans

Javalato uses coffee beans from around the world in its various branded coffee cafes. We use only the finest Arabica coffee beans. and use air roasting as our method of roasting our beans.

Roasting in General

Initially, mass coffee roasting developed from heating the beans using a gas heated cylindrical horizontal barrel, commonly known as a drum roaster. These roasters range in size from small home models capable of roasting merely ounces of coffee to large commercial roasters capable of roasting thousands of pounds of coffee at a time. Because the beans come in contact with a heated surface, the art of drum roasting is a skilled and time consuming process requiring hands-on attention during most of the 11-15 minute roast time.

Javalato's Air Roasting

Also known as fluid-bed roasting, coffee is roasted while tumbling on a bed of hot air. Roast times are slightly quicker than the drum roaster and do not require constant attention due to the coffee not being in contact with surface that may burn or ignite the beans.

Air roasted coffee also benefits in taste from the removal of roasting byproducts known as chaff (the outer skin of the bean) that is literally blown away from the roasting beans by the constant stream of hot air. All of these differences add up to an unparalleled consistency to every roast and a clean and balanced taste to each cup of coffee brewed from these beans.

Classifying the Roast

There are essentially four common classifications or degrees of roasting that describe commercially produced coffee. They are as follows:

Cinnamon / City Roast - Lightly browned or cinnamon colored beans roasted between 400 and 435 degrees Fahrenheit.

Full City or Vienna Roast - Deep brown color without any oils present on the outer surface. 435-445 degrees Fahrenheit.

French Roast - Dark brown color with just the hint of oils appearing on the outer surface of the bean. 445-460 degrees Fahrenheit

Italian Roast - Dark Mahogany color saturated with oils on the outer surface of the bean. 455 - 485 degrees Fahrenheit.

Although most retail stores attempt to classify some coffees as an "Espresso" roast, this is a deceiving classification due to the differences in the degrees of roast of coffees blended for espresso. For example, a typical Northern Italian espresso blend (not to be confused with the degree of roast) is most commonly a range of Full City to French roasts, whereas a typical American espresso blend (sometimes referred to a Seattle Style) is borderline French to Italian roasted.

Our Coffees

There are essentially four common classifications or degrees of roasting that describe commercially produced coffee. They are as follows:

Medium Roasts

Javalato House Blend - A full bodied blend of Indonesian and Central American coffees, delicately balanced for a clean, smooth finish.

Breakfast Blend - A perfect balance of Colombian and Brazilian coffees expertly blended for a great morning cup of coffee.

Kenya AA - The AA denotes an extremely high grade of coffee.  Typically grown from the slopes of Mt. Kenya all the way to the capital city of Nairobi.  A bright and sharply acidic coffee with a crisp, bright finish.

Mokha Java - Mokha Java is named after the Port of Mokha in Yemen that is the major export hub for all coffees from this region, not for any flavor profile of the coffee.  This coffee is an artful blend of Estate Java from Indonesian and Ethiopian beans.  It has a full body and fruity undertones.

Indonesian Sumatra - A rich earthy coffee with spicy notes.  Heavy in body, smooth and yet complex in flavor. 

Tanzanian Peaberry - Peaberries are formed in certain coffees that the cherry does not separate into two halves.  Peaberry coffees are extremely uniform in flavor and a very lively cup of coffee.

Kona Fancy - 100% Kona, Fancy grade from the Greenwell Farm. Highly prized for its extremely versatile taste.
 

Dark Roasts

Javalato Espresso Blend - Javalato Espresso Blend is an exquisite blend of the finest beans from Indonesia and Africa with a hint of Latin American beans for balance and acidity.  This coffee serves as the base for all of our hot beverages and also brews very well as a smooth, rich coffee.

Costa Rican Dark - Costa Rican Dark is often called by connoisseurs the worlds most balanced coffee.  It is characterized by its perfect balance of body, acidity, and flavor.

French Roast - A mixture of Latin American beans, expertly selected to ensure that they are dense enough to stand up to a very full roast.  This coffee is smooth and smoky, with a rich lingering flavor.

Latin Dark - A full bodied, dark roast coffee from Central and South America with low acidity and a good balance.

Sumatra Dark - A dark roast version of our Sumatra.  Still rich and earthy, we dark roast it to create a more robust, smoky version of this wonderful coffee.

Celebese Kalossi - A full-bodied dark roasted coffee.  Celebese is similar to Sumatran but with a more complex body and a smoother finish.