This blend is like a F5 Tornado bringing its fury to your taste buds. May 3rd, 1999 the highest wind speeds on earth were recorded in Moore, Oklahoma. The F5 tornado rumbled down Tornado Alley for 38 miles staying on the ground for 85 gut wrenching minutes. We created this blend to honor and bring attention to those who survived that day and to those who drink this blend and remember those who passed on that day.

NOTES: earthy dark chocolate, almond, bright citrus, cedar

This blend was created for all you old school coffee lovers out there that want a little GRRR in your cup. Brazil is the primary bean in this special blend. The Country of Brazil produces most of the world's coffee. However, when roasted as a single origin it can be a little on the bitter side.

Throw in the tart flavors from Costa Rica and the creamy sweetness of Guatemala you get a great cup of Joe.

NOTES: Creamy Buttery Body, Milk Chocolate, Light Citrus, Bright Acidity, Winey Aftertaste.

A Nightingale is an Old World Flycatcher known for its beautiful song. In fact, the song of a Nightingale is able to carry away all the worries of life, or so we have been told. The intention of this coffee is no different than that of the Nightingale. Transcend your day to a peaceful place, a happy place with a smooth, buttery cup of Blond Nightingale.

NOTES: Dark Milk Chocolate, Buttery, Pear, Light Citrus, Nuttiness, Winey, Honey, Clean Finish

July 5, 1943 bombs fell through the night making Boise City, Oklahoma making it the only American city to be bombed during World War II. A nighttime training exercise began shortly after dark. The mission was to fly from Dalhart base to a range near Conlen, TX. The target was a small square area lit by four lights. Somehow, something went terribly wrong. Six 100-pound dummy bombs were dropped on the Cimarron County Courthouse square instead. Today, visitors to Boise City can visit the Boise City Bomb Memorial. A replica of one of the six bombs mistakenly dropped is located just in front of the Red Chamber Caboose in town. This coffee is the Bomb!

NOTES: Buttery, Dark Chocolate, Nutty, Slightly Earthy, Pear

If you call yourself an Okie, then you’ve had chocolate gravy and cat head biscuits, with salt meat and eggs cooked over easy--extra runny. Our good buddy Kenneth, rest his soul, knew good food and good coffee and went to heaven with a smile on his face. We created this blend to match his exquisite taste and big personality. Chocolate Gravy is a delicious, classic Dark Roast Breakfast Blend that will suit you every single morning...with or without biscuits.

NOTES: Buttery, Dark Chocolate, Nuttiness, Juicy, Almonds, Sweet, Orange Peel

Cowboys love a bold cup of coffee. Gaucho celebrates the cowboys of the world, created with Colombian coffee as the primary bean. In South America a Cowboy is known as a Gaucho. Blended with Costa Rica and Guatemala. This blend produces a robust coffee flavor and brings together the strong caramel sweetness and nutty undertones of the Colombian beans, with the wine acidity, chocolate, raisins, citrus notes of the Costa Rican. The Guatemalan lends its spicy velvety undertones creating a bold cowboy coffee. Saddle up Cowboy!

NOTES: Chocolate, Cranberry, Caramel, Brown Sugar, Smooth Buttery Body, Winey Aftertaste

The Kiamichi Mountain range of Southeastern Oklahoma is one of four mountain ranges within the state. Although the Northeastern Oklahoma Sasquatch of the Ozarks is widely recognized little is known about the Southeastern Oklahoma Sasquatch. This blend has been carefully developed for SEO Squatch. They absolutely love the natural flavors of dark chocolate and cherries. Unleash your inner Sasquatch with a cup of Kiamichi today!

NOTES: Creamy Dark Chocolate, Cherries, Almond, Citricy, Lemon, Tangerine, Orange Peel

Created for the Aloisio family to be served at Mondo’s Ristorante Italian, this old-world classic Italian blend is sourced from countries of origin that have been shipping coffee to Italy since the 16th century. Passionate about food and high quality standards, Angelo Aloisio opened Mondo’s in 1969. Mondo’s Italian Coffee was developed using Angelo’s recipe for success. Un ottimo caffè merita ottimo cibo!

NOTES: Citric Acidity, Orange Peel, Almond, Nutty, Cherry, Kiwi, Nectarine

We are proud to be Oklahoma’s Coffee and like our fellow Oklahoman’s we work hard everyday to produce the best coffee we can. In 1907 Oklahoma became the 46th state to join the union, hence the name No. 46. This coffee is for all the hard working people that make up the great state of Oklahoma!

This is a three bean blend starting with Honduran, followed by Brazilian and finally Costa Rica.

NOTES: Spice, Lemon, Herbal Pine, Nuts, Chocolate, Caramel, Smoke

The name of this coffee represents something that Rose Rock Coffee strives to produce everyday, "OSDA KAWI" Cherokee for "GOOD COFFEE". This is a three-bean blend, Papua New Guinea, Honduran, and Columbian. Papua brings its spicy undertones to the blend while the Honduran adds Chocolate and the Columbian provides that smooth coffee finish.

NOTES: Caramel, Citrus, Cranberry, Savory, Spice, Earth, Mushroom

Traditional Ozark culture includes stories and music, passed down orally through the generations, that were full of wild embellishments...stories that have been handed down and passed around until they began to be known as the truth. The International World Headquarters of Rose Rock Coffee is located at the foothills of the Springfield Plateau of the Ozarks, otherwise known as Bigfoot Country! Although the mythical creature has never been interviewed, we are confident in saying, O Z A R K would be his goto coffee.

Notes: Chocolate, Caramel, Smoky, Orange, Cherry, Lemonade

Medium, delicious and silky, the Red Fern Blend is one of the Rose Rock favorites with good reason. Chosen from three of the finest coffee-growing regions: Colombia, Chiapas Mexico, and Honduras, this exclusive Red Fern blend results in a medium, bright & silky taste for the coffee connoisseur. The regional history of this blend is undeniably incredible. Columbia provides 50 percent of all coffee beans to the United States due to their variety of terrains and microclimates that perfectly produce highly-desired beans. Rose Rock then adds from some of the highest quality beans from Chiapas, the region known for their small batches and intense quality control. Red fern is topped off by including beans that are not only delicious but make a difference to many, as they are derived from the Honduras Coffee Kids UNIOCAFE which produces an annual microlot in the Ocotepeque region of Western Honduras. UNIOCAFE serves to empower youth, promote gender equity as well as addressing climate change. Red Fern from Rose Rock coffee not only has a rich historical & literary background in title, but it certainly engages the coffee drinker with a rich sipping experience, certain to delight all lovers of coffee...with good reason.

NOTES: Almonds, Milky Dark Chocolate, Slightly Earthy, Bright Acidity

This blend was inspired by the early 90’s coffee scene that came out of Seattle. This is the blend that caused a scene and made specialty coffee shops cool and hip. This blend screams grunge music, flannel shirts and teen angst. We added some red dirt and pearl snaps because that’s what we do in Oklahoma. All kidding aside, this is an incredible blend of coffee. Sittin’ on the PORCH, drinking it BLACK, EVEN FLOW, JUST BREATH, feel ALIVE, be a BETTER MAN, JEREMY has spoken.

NOTES: Cranberry, bright acidity, creamy body, tropical berry, winey aftertaste.

Oklahoma adopted the Scissor-Tail Flycatcher as its State Bird in 1951. It is a marvelous sight to see while in flight. The Scissor-Tail’s two long distinct tail-feathers make this bird instantly identifiable. Like the tails of the Oklahoma State Bird the two distinct coffee beans of Rose Rock Coffee’s Scissor-Tail blend bring together a medium roast coffee that shows off the earthy wine acidity from the Ethiopian Yirgacheffe region and the roasted butternut notes from the coffee of Guatemala Santa Rosa.

NOTES: Earth Wine, Lemon, Tangerine, Smooth Butternut, Delicate Body, Clean Finish

This is a decaffeinated coffee. Caffeine is removed from the beans using the Swiss Water Process.

Swiss Water Process (SWP) coffees are free of added chemicals and are processed using the cleanest water possible. SWP is also dedicated to aiding initiatives that support sustainability and the livelihoods of producers around the world.

The SWP process works through diffusion, not osmosis. Initially, green coffee beans were soaked in water until all the caffeine and flavor compounds were extracted. The beans were then discarded, and the solution they created was run through a carbon filter that removed the caffeine, leaving behind only the flavor compounds—what SWP calls its green coffee extract, or GCE.

When SWP decaffeinates a coffee, the beans are soaked with a small amount of the GCE, which creates a saturated solution in which the caffeine leaves but the coffee’s flavor compounds remain in place, unaffected. The GCE is like a yeast “mother.” While initially SWP had to sacrifice some coffee to create it, once the first batch was made, it just needs to maintain the health of the GCE and keep it slowly regenerating, which it does by adding small amounts of clean water.

Once the caffeine is extracted from the beans, they’re dried to 10.2 percent moisture and ready to be roasted.

Ready for some fun facts? Because the cellulose structure of a decaf bean has been expanded and shrunk back — but not shrunk back completely — the structure of the bean is not as tight as non-decaffeinated bean. That’s part of the reason that decafs don’t change much during the roasting process. It’s also the reason roasters don’t hear the “crack”— the cellular structure in decaf has already been manipulated, and the traditional crack is moisture reaching the boiling point inside the bean and pushing through.

The name of this blend is not what you're thinking. Milk, mayonnaise and cans of green beans have seals, but not bread. The Burford Corporation in Maysville Oklahoma founded by Charles Burford engineers and manufacturers machinery for the baking industry. In 1961 Charles received a call from a bread company out of Spain needing help to solve a problem, stale bread. Using farm wire technology and polypropylene bags the first twist tie machine was invented. To Mr. Burford and fresh bread around the world, this cup is for you!

NOTES: Milk Chocolate, Light Orange Citrus, Spicy, Smoky, Creamy Body

Most think of espresso as a type or a certain blend of coffee. When actually it’s a method used to extract coffee. Nearly boiling water is forced under pressure through finely ground coffee beans.

Which results in a thicker coffee than brewed by other methods.This is due to the higher concentration of suspended and dissolved solids, and has crema on top. As a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated. Typically, those wanting espresso are also looking for a higher content of caffeine. We add robusto to our espresso labeled coffee’s to give them a little zing, zoom, pow!

Available in DARK, LIGHT & WHITE Roast.

Most think of espresso as a type or a certain blend of coffee. When actually it’s a method used to extract coffee. Nearly boiling water is forced under pressure through finely ground coffee beans.

Which results in a thicker coffee than brewed by other methods.This is due to the higher concentration of suspended and dissolved solids, and has crema on top. As a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated. Typically, those wanting espresso are also looking for a higher content of caffeine. We add robusto to our espresso labeled coffee’s to give them a little zing, zoom, pow!

Available in a LIGHT & WHITE Roast.

Most think of espresso as a type or a certain blend of coffee. When actually it’s a method used to extract coffee. Nearly boiling water is forced under pressure through finely ground coffee beans.

Which results in a thicker coffee than brewed by other methods.This is due to the higher concentration of suspended and dissolved solids, and has crema on top. As a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated. Typically, those wanting espresso are also looking for a higher content of caffeine. We add robusto to our espresso labeled coffee’s to give them a little zing, zoom, pow!

Available in an Italian and White Roast