Roasted on this ranch in Prather, CA
FIND YOUR FLAVOR
Not sure which one to try? Start with what fits your taste.
Colombia — Buesaco, Maricela Ordoñez
This microlot shows exceptional clarity even at a dark roast. Expect aromatic sweetness with caramel, bright green-apple and rose-hip accents, and a subtle English Breakfast–style tea notes leading to a refined, sweet finish. At darker roast levels it develops rich, caramelized character. Think of smoky‑sweet burnt toffee. We found its best balance between 22–24% roast development, which is pretty difficult to achieve while staying away from French roast and preserving the flavor.
Rwanda Rusizi Mushaka
A cup with layered sweetness and thick body. Honey, black tea and spiced cocoa with malted grains. Mildly bright accents hint at citrus and syrupy bittersweets come through at darker levels. Good for espresso.
Ethiopia Dry Process Guji Goro
Expressive fruits and rustic sweetness with bright acidity and aromatic highlights. Boysenberry, dried apricot, potpourri, citrus and chocolate-covered fruit.
Guatemala Libertad Aurelio del Cerro
A balanced, sweet cup with a substantial mouthfeel. Dark sugars, hazelnuts and bittersweet cocoa, with hints of cinnamon, red apple and D'Anjou pear. Good for espresso.
Costa Rica Anaerobic Dry Process Higuito
We are excited about this one! We love port wines, so when this bean was discovered and we found a way to roast out wine like flavors we knew we had a win. Intense anaerobic profile with rustic, fermented aroma. Winey fruit flavors by a bittersweet backdrop layer. Notes of honey mead, burnt sugar, Port wine, rustic dark cocoa. This farm is at an elevation of 5,400 feet on the coastal range of Costa Rica. If you like port wines or any desert wine, we highly suggest this one. Try it black with a cheesecake after dinner, you will not be disappointed.
Small-batch coffee, roasted on our ranch in Prather
Valley View Ranch Coffee is roasted on our ranch in Prather, about 30 minutes from Fresno and Clovis in the Sierra foothills. We buy green coffees that score 85+ on the SCA scale and roast them in small batches, roasted and shipped as orders come in, so it's fresh.
Yup, that is our actual coffee roaster in the background!
Colombia — Buesaco, Maricela Ordoñez
This microlot shows exceptional clarity even at a dark roast. Expect aromatic sweetness with caramel, bright green-apple and rose-hip accents, and a subtle English Breakfast–style tea notes leading to a refined, sweet finish. At darker roast levels it develops rich, caramelized character. Think of smoky‑sweet burnt toffee. We found its best balance between 22–24% roast development, which is pretty difficult to achieve while staying away from French roast and preserving the flavor.