Ironman Coffee

Ironman Coffee

Ironman Coffee

100 % Kona Organic 12 oz  Whole Bean $29.99
Harvested from the award-winning Aama Organic Farms, Ironman Organic Kona delivers a medium-body, slightly acidic coffee that is roasted at 461 degrees to give it a medium/dark finish without compromising the taste of the bean. Ironman Organic Kona Coffee is not only grown and harvested in Kona, but also roasted and packaged by local companies in Kona
100 % Guatemalan  Organic 12 oz  Whole Bean $11.99
100 % Guatemalan  Organic 12 oz  Ground $11.99
Our single-origin organic Guatemalan comes from the El Quiche region located high in the mountains of tropical Ixcan. We source our beans from a collaborative farm of 124 native Guatemalan families who provide us with a superbly consistent coffee. We roast our Guatemalan at 471 degrees which gives it its signature dark roast. The result is a mildly acidic, very aromatic coffee with an excellent body and a smooth finish.
100 % Peruvian  Organic 12 oz Whole Bean $11.99
100 % Peruvian  Organic 12 oz Ground $11.99
100 % Peruvian  Organic 12 oz  Whole Bean  DECAFFEINATED $12.99
PERUVIAN PROFILE: Our organic Peruvian coffee come from the Ccochapampa co-op (150 small family farms), which is in the Cuzco region (south-central Peru). The coffee growing region is between 1600 and 2000 meters. Although the beans are roasted at the same temperature (471 degrees) as our Guatemalan to give it our signature "dark roast", it is noticeably less acidic with hints of chocolate and earthy/nutty tones. The Peruvian beans have proved themselves to be ideal for a dark roast.
100 % Guatemalan  Organic 5 lbs Whole Bean $44.99
Same beans and taste profile - just a bigger bag! If you are a specialty coffee house, restaurant, work place office or just want a big bag of coffee - we have got just what you need. Call or email for quantity discount.

P.S. – Let us know what you think of your coffee or just share your own IRONMAN stories with us at Contact Us

Ironman Coffee
 

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In 1583, Leonhard Rauwolf, a German physician, after returning from a ten-year trip to the Near East, gave this description of coffee: