Coffee Exchange

American roast: aromatics of garden peas and chocolate, with flavors of white grape and raisin in the cup.

Blueberry, candied strawberry, chocolate.

Honey, floral, red plum, tea-like finish. French roast: unsweetened chocolate.

Roasted peanuts, smoky.

American roast: green apple, dark caramel. Vienna roast: dark chocolate, cooked brown sugar, black pepper.

Vienna roast: dark chocolate, nougat. Full bodied and creamy, this vienna roast has lovely notes of dark chocolate, graham cracker, and nougat.

American roast: lemon, red fruit, vanilla. French roast: chocolate, brown sugar.

Full city roast: milk chocolate, malt. French roast: dark chocolate, black pepper. Espresso roast: rich dark chocolate.

Honey, malt, candied lemon.

Sweet lemon, almond, fall spices.

French roast: dark chocolate, walnut. This peruvian coffee brews a medium bodied cup, with dark chocolate and walnut notes.

1 lb.

1 lb.

1 lb.

1 lb.

1 lb.

1 lb.

1 lb.

1 lb.

1 lb.

1 lb.

1 lb.

This 4 pound package of coffee, meticulously blended by our great friend larry r, is for those who still love full, robust flavors, with only half the caffeine.

1 lb.

1 lb.

1 lb.

1 lb. Decaffeinated.

Without a doubt, the dominican is the most popular dark roast in the expansive coffee exchange dark-roast repertoire. It is roasted at two different dark roasts, brewed straight and as a main or secondary ingredient in several blends. The rich savory French roast has a dedicated following and brews a big, sharp, full-bodied flavor with a cherry-like aftertaste. The espresso roast brews up similarly intense and rich and sweet, with what some describe as a musky and velvety finish.

A sweet aroma and mellow chocolaty flavor with a round clear cup, this classic coffee exchange offering keeps its spicy edge in the American roast and manages to stand up to the French roast with an exciting smoky aftertaste.

The Peruvian French roast is often described as straight-ahead, big, round, full-bodied and nutty and with a pronounced and surprising smoky aftertaste.

With a sharp, sweet taste, and a medium bodied hint of chocolate, this winey Vienna roast offers up a unique and striking contrast to other latin American coffees.

Sweet, mellow, even caramelly, with a complex, fruity/winey acidity, rich, and creamy body, great balance, and a long, clean aftertaste. A cup of this coffee reminds you why they've been calling the taste of colombian coffee "classic coffee taste" all these years.

Medium-bodied, but with an inexplicably elegant combination of nut, and citrus flavor, this hugely popular dark roast is polished off with a subtle dry finish.

With a mellow, sweet, nutty flavor this big, round Mexican coffee satisfies at both the full city roast with its chocolate/cinnamon aftertaste and the French roast with its surprisingly soft and almost velvety finish.

Dark. Very dark. Intense and deep. The bolivian yungas has a heavy, full-bodied, mellow nutty flavor, and satisfying taste, a soft acidity and great balance, topped off with a surprising semi-sweet finish.

The American roast is intense, with a medium-to-full body and some terrific spicy flavors. The French roast will surprise you with its heavy, smoky, yet fruity richness. This coffee cries out for recognition, just like the people who harvest it struggle to survive, facing life's unfairness with characteristic - almost cultural - optimism.

Where other coffees are earthy or winey or fruity or smoky, the ethiopian yrgacheffe is complex, with an "all the above" quality that makes simple description complicated. Full bodied with a sweet, fruity aroma, a rich, sweet, mellow flavor, and a long, velvety aftertaste, the yrgacheffe makes for an outstanding, well balanced, exciting, and satisfying cup of coffee.

Very heavy, full bodied yet a little smoky, with an "edge" - if not downright attitude - and a curious winey yet complex flavor, with that you've come to expect from an African peaberry.

Light, lemony, crisp, and clear, this coffee is straight ahead and yet big and bold in its own light-roasted way. Coffee from Papua New Guinea approaches sumatran full bodied mouth-feel, but with a dry, winey flavor, and a smooth, lemony finish.

Sweet earthy aromatics, sumatra has a well deserved reputation as a full bodied, and syrupy coffee with sweet, soft acidity, and distinct fruity and earthy characteristics. While the full city roast certainly mirrors this reputation, the French roast goes further with that heavy body and semi-sweet earthiness you'd expect from sumatra.

This is our official "house blend, " served every day at the coffee exchange for over 20 years. A blend of Caribbean and South American organic fair trade coffee beans combines to brew a light, smooth, mellow cup with medium body, a distinct, tangy flavor, and a long, soft aftertaste.

With slightly more dark roast in the blend than in the narragansett blend, breakfast blend tends to be fuller bodied but with a medium bodied smokiness that satisfies, any time of day or night. Certainly not just for breakfast anymore.

With its earthly high tones accenting a sophisticated taste that is both spicy and creamy and with its old world hint of dark roast, this blend will remind you of the feel, and charm of wickenden street in providence complex, and lively, full of the joy of community and reminiscent of those special moments when everything seems to come together.

This is our darkest blend, yet many longstanding followers (and there are many, the largest following of any of our blends) praise it for its smoothness. It's so smooth, that any new customer looking for a "smooth' blend could be directed to San Francisco bay blend, regardless of whether she or he is looking for a light or dark coffee experience. If you like "smooth" coffee - with a distinct spicy/musky aftertaste - you'll love San Francisco bay.

The "original coffee blend" combines ethiopian mocha (with its characteristic earthiness and complex flavors) and Indonesian "java" (characterized by full body, big round straight-ahead mellow and fruity flavors) to form "a more perfect union. " the internationally famous and historically significant mocha java: rich, sweet, complex, earthy, and more.

This rich, dark blend of African, latin American, and Indonesian beans combines tangy zest with a warm, mellow sophistication.

Our first totally organic blend, combining a slightly sweet flavor with a medium body and pleasant aftertaste.

This combination of exotic Indonesian coffees, hearty South American coffees and a dash of African coffees creates what can only be described as a spunky bohemian spirit. More than a hint of mocha is added to spark the kid in all of us.

We add blends to our repertoire so seldom we can't remember the last one. This one is special. If you like the rich, satisfying flavor of Jamaican blue mountain or if you've never had it because of the cost (roughly a pound "on the street") but would love to try some. Well, do we have a blend for you!

Named for the ancient mayan city, this totally organic blend is full-bodied and rich and not so smoky as either of its light and dark roasted guatemalan ingredients.

This dark and heavy blend is made from American and French roasted nicaraguan coffees from matagalpa. The American roast is smoky with great body and complexity. The French roast adds a good deal of smokiness. If you enjoy experimenting with the dark side, you'll love matagalpa.

We're proud of the coffee exchange espresso blend, a unique blend of dark-roasted African and Asian coffees that stands up to the rigors of espresso. It maintains that great crema with heady full body and robust intense flavor and yet still provides that sweet, satisfying redolent espresso experience you'll love to remember.

Big and bold, yet somehow slyly smooth and smoky, musky, full bodied with stay alert flavor, this blend was designed to provide that feeling of a caffeine jolt without the jitters. With the full house blend, you don't need to draw to fill an inside straight to be a winner every time.

During the late '70s, early '80s mel, rose, charlie, and bill fishbein were in another (cookware) business. We sold coffee by the bean, but there wasn't a whole lot of decaf available. All the decaf that was available seemed to taste like decaf. And sanka. So with a couple of chemex automatics, a half dozen clipboards, and a supply of what was available in swiss water process process decaffeinated coffees, mel began blending coffee in his basement. The goal: find a decaf that tasted like "real" coffee. The result, (after five years of testing): mels private stock - decaffeinated. Mel's has been our decaf house blend ever since, brewed daily for a quarter century at coffee exchange.

During the late '70s, early '80s mel, rose, charlie, and bill fishbein were in another (cookware) business. We sold coffee by the bean, but there wasn't a whole lot of decaf available. All the decaf that was available seemed to taste like decaf. And sanka. So with a couple of chemex automatics, a half dozen clipboards, and a supply of what was available in swiss water process process decaffeinated coffees, mel began blending coffee in his basement. The goal: find a decaf that tasted like "real" coffee. The result, (after five years of testing): mels private stock - decaffeinated. Mel's has been our decaf house blend ever since, brewed daily for a quarter century at coffee exchange.

The Peruvian is often described as straight-ahead, big, round, full-bodied and nutty. The American roast is rich and satisfying, while the French surprises you with its lingering smoky aftertaste. Swiss water process (swp).

Where other coffees are earthy or winey or fruity or smoky, the ethiopian yrgacheffe is complex, with an "all the above" quality that makes simple description complicated. Full bodied with a sweet, fruity aroma, a rich, sweet, mellow flavor, and a long, velvety aftertaste, the yrgacheffe makes for an outstanding, well balanced, exciting, and satisfying cup of coffee.

Swiss water process (swp) decaffeinated coffee.

Swiss water process (swp) decaffeinated coffee.

This lemon and mint flavored blend is specially crafted to boost your immune system, a delicious way to stay healthy any time of the year. Ingredients: organic echinacea angustifolia (root, leaf and flower), organic lemon peel, lemon verbena, organic ginkgo leaf, organic rosehips and organic spearmint leaf.

A stimulating, tingling and tantalizing trio! Gotu kola, an important ayervedic medicine, aids meditation, and focus - it also clears toxins and improves healing and immunity. Ginger, a versatile stimulant, aids digestion, and circulation. Ginkgo enhances mental alertness, circulatory health and has high antioxidant activity. Ingredients: ginger, gotu kola and ginkgo.

Lemon appeal gets its complex lemon flavors from the blending of lemon verbena, lemon grass and lemon peel and its subtle sweet undertones from spearmint and lavender. Ingredients: lemon verbena, organic hibiscus, organic spearmint, organic lemon peel, organic lemongrass and organic lavender.

Uplifting and invigorating to both mind and spirit, packed with nutrients, but soothing to the stomach, peppermint is a wonderful after dinner tea. Ingredients: peppermint and alfalfa.

Fermented "red tea" from South Africa with a sweet taste and fruity nose, rooibos relaxes at night and stimulates during the day. Rooibos is a powerful antioxidant, eases headaches, irritability, nervous tension, insomnia and digestive problems. Containing many minerals, rooibos is known in Japan as long life tea. Ingredients: rooibos.

A calming blend of soothing herbs made exclusively for coffee exchange. Ingredients: organic chamomile, organic lemon verbena, organic peppermint, jasmine flowers, organic lemon grass, organic lavender and organic peach-flavored rooibos.

Tired of getting tweaked on coffee but dig the buzz? Try some yerba mate! Yerba mate is a cultural phenomenon throughout South America. In addition to its unique flavor, it contains ingredients that keep its drinkers healthy. Yerba mate energizes, strengthens, and rejuvenates the body, stimulates mental alertness, relieves stress, fortifies the immune system and helps to control appetite. It contains antioxidants, 24 vitamins and minerals and 15 amino acids.

Tightly rolled pellets of green tea which "bloom" gracefully in hot water.

This steamed green tea is blended with fresh jasmine blossoms in a traditional process. The green tea absorbs the natural jasmine essential oil and imparts a sweet, heady fragrance of jasmine in every cup. (steep 2-3 minutes in 180 water) origin: China.

Matcha is made of finely powdered green tea leaves which dissolve into water. Because the entire tea leaf is consumed, matcha is more healthy than any other tea. It is rich in cancer fighting antioxidants, vitamins, minerals, and fiber.

Darjeeling, a region of India nestled on the foothills of the himalayas, produces some of the finest teas in the world. This single estate, autumnal flush darjeeling tea produces a coppery gold liquor with a fresh, sweet nose, and sparkling quality. (steep 3-5 min) origin: India.

Ceylon teas are from the island country of Sri Lanka, situated South of India in the Indian ocean. Ceylon teas tend to be strong, full-bodied and very fragrant. (steep 3-5 min.) origin: India.

A selection of the finest korakunda estate teas harmoniously blended to produce a robust and invigorating tea with a beautiful amber color.

This 2nd flush tea is smooth yet full bodied with the tremendous flavor you expect from a good Assam. (steep 3-5 min) origin: India.

A strong full-bodied blend. This Irish breakfast brews up a deep red liquor that is delicious plain or with milk and sugar. (steep 3-5 min) origin: India.

Nilgiri tealeaves gorgeously scented with natural apricot essence.

A twist on a classic. Blue cornflowers are gently tossed with orange pekoe tealeaves scented with bergamot oil. Bergamot, an oddly shaped citrus fruit, gives earl grey its flowery and sweet citrus flavor. (steep 3-5 min).

Premium ceylon tealeaves infused with mango essence and gently tossed with calendula petals. Luscious with the heady aroma of ripe mangos. Origin: India.

This special smoked tea has a distinctive flavor and a smooth, crisp character with the remarkable and heady aroma of a pine and oak wood fire.

Decaf earl grey is decaffeinated using the chemical free swiss water process (swp), removing 98% of caffeine.

Decaf earl grey is decaffeinated using the chemical free swiss water process (swp), removing 98% of caffeine.

Produced in zhenghe, China, this white tea has a unique bamboo fragrance and subtle, nutty taste with long-lasting, sweet lingering and wild herbaceous notes. (steep 2-3 min in 200 water.) origin: China.

A darker, more oxidized oolong with darjeeling tea-like qualities and touches of honey and ripe fruit flavors.

A perfect blend of premium, fair trade black tea and traditional chai spices.

Our irie chai with lots of extra black pepper!

A special caffeine free chai blend blend made exclusively for coffee exchange.