The Book & The Bean Coffees by Flamjeaux Coffee Roasters 12oz. Bags~


The Book & The Bean Coffees by Flamjeaux Coffee Roasters


Fresh roasted coffee will change your life. Each batch of Flamjeaux coffee begins with carefully selected green coffee beans and then manually roasted in small batches.  
The end result is the freshest coffee on which you can spend your hard earned money.

Brazil French Roast 

  • Hailing from the Minas Gerais region, this coffee was selected from the Prata Preira cooperative that sources from many farms in the region and produces some of the softest and even cupped coffees in the world. Minas Gerais translated means 'General Mines' named after the Gold Rush of the 18th Century. Minas Gerais is the largest coffee growing state in Brazil accounting for 50% of total coffee grown. Sul de Minas can be found here with primarily small farms consisting of 10 to 100 hectares (1 hectare = ~ 2.5 acres) making up 30% of the coffee grown in this region.

    Flavor notes: Medium body, light acidity, subtle fruit, chocolate and honey!


  • Colombia is the second largest coffee producer in the world and largest producer of Arabica washed coffee. Coffee from Tolima is mountain grown in volcanic soils high in the Andes mountains in West Central Colombia with an altitude of 5,250 - 6,500 feet. Excelso refers to bean size which is slightly smaller than a Supremo (largest).

    Flavor notes: Medium body, rich acidity, citrus flavor with a clean and sweet aftertaste. You can't go wrong with this coffee.

      Mexican Chiapas Medium Roast 

      • Mexico coffee comes primarily from small farms. Interesting fun fact: Agriculture in Mexico is just 5% of its GDP, however it employs 18% of the workforce. While not completely impressive, Mexico is the 10th largest producer of coffee in the world. Most of Mexico's coffee comes from the Chiapas region where the country narrows and bends. While Mexico doesn't possess altitudes seen in other Central American countries, the presence of primarily small farms offers an ample amount of quality micro lots that are separated from commodity beans.

        Flavor Notes: Light to medium body, rich, brisk acidity, nutty and chocolate flavors.

        Dark Roast & Chicory 

        • New Orleans is as well known for our coffee as for our world renowned cuisine. Chicory, burned endive root, contains no caffeine and was used to stretch coffee supplies during the Civil War. As an ingredient of coffee, chicory earned a place on the list of food and beverage items that are unique to New Orleans and remains a daily staple for many residents and transplants today.

          Chicory adds a subtle sweet taste to dark roast for an enjoyable cup any time of day. Enjoy this fresh blend of ground dark roasted coffee blended with chicory black, with your preferred additives or with steamed or boiled milk as a Cafe au lait, New Orleans style.

         Costa Rica Tarrazu Don Roberto

        •  Tarrazu Don Roberto is a regional blend that is a collaboration of thousands of farmers around Tarrazu, many of whom who produce less than 10 bags per crop. Because it is a regional collaboration, a consistent cup profile is achieved year after year.

          The highest coffee farms in Costa Rica are in this region, and like other regions, it benefits from a distinct dry season during harvest.

          Coffee in Tarrazu is grown at 3,900 - 6,200 feet of altitude and harvested annually.

          Flavor Notes: Sweet and balanced, creamy body, bright with notes of milk chocolate and citrus.

        Guatemala Antigua

        • Guatemalans have long been considered a specialty coffee and are recognized as a single origin sold by small batch roasters and coffee shops alike. The body of Guatemalans are what set them apart from the rest of Central America. They add a nice smooth finish to any cup of coffee.
        • This Guatemalan comes from the region of Antigua, specifically Suchitepequez Department where it is harvested and milled. You will notice a full body with notes of chocolate. 

        Ethiopia Sidamo 

        • Sidamo green coffee is grown in the Province of Sidamo in the Ethiopian highlands at elevations from 1,500 up to 2,200 meters above sea level (that is 4,900 - 7,200 feet!). These elevations qualify the beans as Strictly High Grown and are where the best Ethiopian coffees grow more slowly and therefore have more time to absorb nutrients and develop more robust flavors based on the local climate and soil conditions. That's a win/win all the way around!
        • Flavor Notes: You will likely notice a rich body that is very complex along with a bright, vibrant and subtly sweet aftertaste.

        .Mossy Oak 

        • Product DetailsThis blend of two beans from Colombia and Ethiopia have similar flavor profiles and are matched together perfectly. Delicate like moss swinging from the branches of Live Oak trees found in Southeast Louisiana, you'll find a subtle bright boldness accompanied by a touch of sweetness
        • Flavor Notes: Delicate, Bright, Sweet


        First Light 

        • Product Details
          This blend of Arabica coffees offers a slightly bold flavor accented by complementary notes found in each. Honduras for body, Colombia for brightness and Ethiopia for a sweet ending.

          As a medium roast, this is a nice coffee to have in your cup to greet the day.

          Flavor Notes: floral, honey, caramel

        Where Y'acht?

        • Product Details

          Where Y'acht is an homage to our humble beginning in a sailboat maintenance yard in Old Mandeville, Louisiana. This is the place where learning to roast happened. After a day's work, learning the art of roasting took place in a 200 square foot room that we rented from the yard owner. It was here that the craft was honed and many beans burned up. But is also here that we were given a place to nurture a passion and start a business that has been hugely supported.

          This blend is a beautiful combination of two Central American beans that wonderfully compliment each other. You'll uncover an earthy, nutty and slightly sweet beginning that is later accented with soft and creamy notes. This blend is where it's at dawlin'.

          Flavor Notes: Warm and soft, earthy, sweet


        • Product Details

          We wanted to come up with a blend that is representative of the region in which we live, Southeast Louisiana. More specifically, the Northshore of Lake Pontchartrain. Lake Pontchartrain is really an estuary as lakes have no outlets, however our beloved lake empties out into a few around its diameter. As such, the waters of our lake is a mix of fresh and salt water or Brackish. Thus, the name for our two bean blend of beans from Mexico and Nicaragua.

          This marriage of Central American coffee will satisfy your taste buds best as a dark roast.

          Flavor Notes: Moderate body, subtle chocolate, caramel and nuts

        Pontchartrain Sunset

        • Product Details
          This Arabica trio combines three flavor profiles that is sure to satisfy the dark and French roast coffee lover. Like dusk before sunset on Lake Pontchartrain in South Louisiana, the front end offers a warm and delicate flavor accented by sweet notes and finishes out softly bold. It's a delightful roast that is good to drink any time of the day.

          Flavor Notes: Softly bold, citrus, subtle sweetness

        Peru Cajamarca

        • Product Details
          Peru is made up of a wide variety of landscapes, from long beaches to high mountains, from the desert to the largest rain forest. In the north, the second highest mountain rage, the Andes, goes through Cajamarca department and converges with the Amazon, creating complex and diverse orographies and microclimates. Cajamarca’s inter-Andean valleys have hosted coffee crops for more than 200 years and concentrate almost 43% of the total Peruvian coffee production, not only because of its vast lands but because of an ancient coffee tradition that goes back to the XVIII century, when the first coffee crops were brought in and started to be nurtured by the many generations of producers in the region. Coffee has been part of their lives for so long that their inhabitants’ experiences and learnings are inextricably linked to it. "

          Flavor Notes: floral, honey, caramel