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Pronunciation: 'ko-fE, 'kä-
Function: noun
Usage: often attributive
Etymology: Italian & Turkish; Italian caffè, from Turkish kahve, from Arabic qahwa. 1 a : a beverage made by percolation, infusion, or decoction from the roasted and ground seeds of a coffee plant b : any of several Old World tropical plants (genus Coffea and especially C. arabica and C. canephora) of the madder family that are widely cultivated in warm regions for their seeds from which coffee is prepared c : coffee seeds especially roasted and often ground.

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Coffees Beans

Please consider these facts when purchasing coffee.

Roasting changes the character and color of beans. The terms
below are used world-wide to designate the roast color of coffees.

Light City Roast: The bean is not fully developed; the color is cinnamon, the flavor thin.

Viennese Roast:
Between French and Full City and often is a blend of the two. It has just a hint of oil on the surface.

City Roast
: Sometimes called American Roast, it is most widely used in this country. More commercially used by name brands; generally yields a flat, bland taste.

French Roast: Oiliness is quite apparent on the
surface; color is burnt umber, like semi-sweet chocolate. Flavor is very different from light roast; it hints of Espresso, but remains smooth.
Full City Roast: A slightly longer roast; color is dark brown with no oil on the surface, produces deeper, rich beverage.
Italian/Espresso Roast: This is the heaviest and darkest roast;  The surface is oily and shiny, the flavor is Italian in character.

We have selected the following coffees as being representative
of the highest quality from various coffee growing regions of the world.

All of our coffee beans are Full City roasts with the exception of our French roasts.

Colombian Narino Reserva del Patron is the best from Colombia. Processed to the higher European standards, it is smooth, medium acidity, full bodied and with excellent flavor and aroma
Kenya AA: The choice of connoisseurs. This coffee has full-bodied richness & an acidity that is pleasantly tart.
1776 Blend: A blend of both Full City and dark roasts primarily from Columbia and Costa Rica. It is slightly stronger than our conventional Full City roast.
Sumatran Mandheling: Probably the most full-bodied coffee in the world; one can feel the richness settling in the back of the mouth. Flavor is smooth & full.
Costa Rican - La Minita: Perhaps the best from Costa Rica, considered a World Class coffee. Processed to European specifications, it is well-balanced with medium- high acidity and body.
Nicaragua El Recreo Estate: Roast tones of bittersweet chocolate with a nutty finish. Great body, clean flavor and balance. Organic and pesticide-free, as well as Rain Forest Alliance Certified.
Ethiopian Yirgacheffe: One of the finest of all Ethiopian coffees. High acidity and medium- high body produces a rather intense but pleasant taste.
Brazil Cerrado: A very smooth coffee with a nice, sweet aroma. This coffee has a light flavor and low acidity nutty undertones.
Guatemalan Antigua Considered to be a perfectly balanced coffee: heavy-bodied & high acidity, with a rich aroma.
Mexican Esmeralda: The finest are called altura, meaning high-grown. Mild, mellow and full-bodied with medium acidity & good aroma.
Java Estate: Full rich body and delightful aroma. It is a nicely balanced coffee with hints of smokiness.
Panama Boquette: Classic Central American coffee with a mild flavor and nutty undertones.
Ethiopian Sidamo: Medium acidity with a light body and slightly earthy in flavor. Ethiopian coffee is considered to have a fruity, wine-like flavor that brightens the drink.
Sulawesi Kalossi: Once known as Celebes, this coffee is from the island of Sulawesi in Indonesia. It posses a combination of sweetness and earthiness. Low in acidity with a deep body.
Sunshine Blend: A blend of both Full City and dark roasts consisting of Guatemalan, Sumatran and Columbian. This is a somewhat bolder blend, but not as intense as a straight French roast.
Costa Rica Tarrazu: Tarrazu is one of the premier growing districts in Costa Rica's central valley. This is a beautifully balanced coffee with nice acidity and citrus flavors. HInts of chocolate in the finish.
Indian Monsoon Malabar: Originally called "Monsoon" because it was exposed to rain and humidity which changed the coffee's characteristics The same flavor is created by sorting the raw beans in similar conditions. It has low acidity with a full, deep flavor.

Depending upon availability & quality, most of the coffees
listed above will be roasted & sold in our shop.

Sudbury Coffee Works
15 Union Avenue
Sudbury, MA - 01776

PHONE: 978.440.9752     FAX: 978.440.8874


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Monday - Friday: 6 AM - 5 PM   .   Saturday: 6:30 AM - 4 PM


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"Coffee - The beans from Heaven!"
... Source Unknown