Do you prefer a light roast with lots of acidity and fruit flavors or maybe you prefer a dark roast that develops caramel and chocolate notes? These flavors are hidden in the bean. As a roaster it's our job to pull these flavors out for you to enjoy.
As much as the cupping notes are developed during the roasting process, it also has a lot to do with the origin of the coffee bean. Lucky Dragon has specifically selected different specialty coffees from around the world so you can select the taste you prefer, and maybe try something new.
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We also blend different beans to create our unique flavors for our signature series or seasonal blends.
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Scroll down to see all the Green coffee we have in stock ready to roast. If you are looking for something specific that we don't have, let us know and I'm sure we can find it.
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KENYA
Kenya is said to grow some of the best coffee in the world.
The land is high in acidic soil, specifically in the highlands of central Kenya, where the sun and rain is perfect for growing coffee. Some of the highest grades of coffee come from Kenya and are sought after all over the world. Kenya Coffee typically produces an intense flavor, full body, citric, floral notes with good acidity.
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The LAB Kenya Roast
SCA: 88.25
Vanilla nougat, birthday cake, green apple, peppercorn, pink grapefruit, sticky guava jam.
Elevation: 1850-1925
Fully Washed
BRAZIL
Brazil is the worlds largest producer of coffee for the last 150 years.
Brazil coffee is rich and typically known for its chocolate, and caramel flavors. It can have acidity, fruit and floral notes as well, but if you love the cocoa sweetness in your coffee you probably have Brazil in your cup.
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The LAB Brazil Roast
SCA: 84
Medium roast with cupping notes of fine citric acidity, chocolate, caramel, soft orange, berries and hints of nut.
Elevation: 1,220
Natural Washed
RWANDA
Rwanda is a small country in Africa and coffee is grown on a small scale by thousands of farmers.
Rwanda coffee is similar to Kenya as they are both acidic and floral; however, Rwanda has a nice aroma and hints of lemon, orange & sweet citrus. There are also hints of smooth cocoa and caramel. We found this coffee and had to roast it ourselves, just look at the cupping notes!!
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The LAB Rwanda Roast
SCA: 86.25
Key lime cookie with powdered sugar, butter, honey-limeade, peach
Elevation: 1,800-2,200
Fully Washed
MEXICO
We all know Mexico has some great exports, but have you tried the coffee...
We wanted to add Mexico to our bean roster based on the spicy earthy flavors you can find, which is really nice when the coffee is black. We also find it has less acidity and is naturally more sweet. Oh...it's some good coffee!
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The LAB Mexican Roast
SCA: 83
Strawberry, almond butter, hot cocoa mix, rose
Elevation: 1,200- 1,800
Natural
ETHIOPIA
Some of the oldest coffee originated from Ethiopia, and it tastes fantastic!
This Country has a longstanding tradition in the coffee production world, specifically with arabica coffee plants. In fact this is where it originated. With three main regions for coffee growth we want to roast them all because they all have distinct flavors.
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The LAB Ethiopia Roast
SCA: 85
Blackberry black tea, cherries, lingonberry, mulberries, vanilla
Elevation:1,800
Natural
