We’re pleased to offer a variety of coffee, tea, and specialty coffee from the Clinton Coffeehouse for your enjoyment during your brunch experience. We also feature many freshly roasted single origin coffees from locations like Ethiopia, Kenya, Costa Rica, Guatemala, Columbia, Peru, and more.

Our coffee is roasted locally by our coffee partners, Creation Coffee, in Midland, Michigan and delivered the next day where we grind and brew it fresh daily after it has rested a few days for optimal flavor. Ben and Jacob are masters of their craft, and their love for great coffee can be tasted in every cup.

Ben and Jacob from Creation Coffee in Midland Michigan pose in front of their impressive coffee roasting equipment.

Hot Brewed Coffee

Delicious hot coffee is our specialty.  We brew hot coffee daily that is simple, but rich and satisfying. We know you’ll love our coffee because all beans are ground fresh daily from our locally roasted beans!

Medium Roast Coffee

Our medium house blend coffee from Guatemala and Costa Rica is incredibly smooth and creamy with a more classic flavor profile.

Tasting Notes: Milk Chocolate, Rich, Nutty

Dark Roast Coffee

Our Dark roast coffee is a blend from Central & South America. It’s full bodied and rich, this is the blend you can drink every morning.

Tasting Notes: Rich Caramel, Nutty, Deep.

Medium Roast Decaf

Our Decaf is a Single Origin medium roast coffee from Antioquia, Columbia. Features all the flavor and none of the caffiene.

Tasting Notes: Cocoa, Nutty, Sweet & Smooth.

Single Origin Coffee

We carry several different varieties of Single Origin coffee beans from some of the finest coffee regions in the world.  Each weekend during brunch hours at the Clinton Inn, we feature one of these Single Origin coffees and brew a full batch of it for our customers to enjoy.

We also sell these by the bag, and we’ll even grind them fresh in the store so you can brew the perfect coffee right at home.

What is a Single Origin coffee?

Quite simply, Single Origin coffee is a coffee that is sourced from one single producer, crop, or region in one country. Every cup of coffee can be traced back to the exact producer of the coffee. It is not blended, mixed, or diluted with beans from other sources, and it is one of the purest coffee experiences you can enjoy.

With Single Origin coffee, you know exactly where your coffee is from and that it’s not a blend. It’s generally higher quality, and the flavor depicts its origin, possessing characteristics of the specific area where the coffee was grown.

Our Single Origin Coffee Varieties

Since our coffee is sourced directly from the producers, it’s not sitting in a warehouse for months at a time. Because of this, some coffees are seasonal and availability may vary.

Our 𝐆𝐞𝐥𝐚𝐧𝐚 𝐀𝐛𝐚𝐲𝐚 coffee is produced by the Galana Abaya Wet Mill in Yirgacheffe, Ethiopia using a Natural method. If you’re unfamiliar, It is a method suited to arid regions, where the sun and heat can dry the seed inside the intact fruit skin. It’s often referred to as “natural coffee” because of its simplicity, and because the fruit remains intact and undisturbed, a bit like drying grapes into raisins.

This natural process coffee comes from the Gelana and Abaya districts in the Borena Zone of the Oromia region. There are approximately 1400 hectares shared amove 650 farmers. Once ripe cherries are picked, they are dried in the sun on drying beds for about 18-21 days. In the daytime, the cherries need to be raked periodically in order to ensure a consistent drying process. They also cover the cherries from 12 pm to 3 pm in order to protect them from the hot sun This cover is also used at night to protect the cherries from rainfall.

Producer: Gelana Abaya Wet Mill
Elevation: 1950-2200m
Varietal: Indigenous Heirloom
Process: Natural
Tasting Notes: Peaches & Cream, Raspberry Smoothie

Our La Pastora coffee is produced by Coope Tarrazu in Tarrazu, Costa Rica.  Coope Tarrazu was established in 1970 and since that time has become one of the major contributors to the economic development in the Los Santos region of Tarrazu.  Currently, Coope Tarrazu has 2,600 members. The Co-op assists in getting its members technical assistance, low-cost loans and low prices for fertilizers. One of the most important aspects of the cooperative is the economic benefit for the region and the members. Annually, the Co-op employs approximately 10,000 people; either directly in coffee production or in a supporting role. Coope Tarrazu is currently controlling the entire production process, from picking the cherries through the milling, drying and exporting procedures thereby assuring consistent quality each year.

Producer: Coope Tarrazu
Elevation: 1500m
Varietal: Caturra, Catual
Process: Washed
Tasting Notes: Toffee, Nutty, Milk Chocolate

Our El Palto coffee is produced by Ronal Montenegro in Yamon, Amazonas, Peru.  El Palto is an SHG EP grade Fair Trade and Organic certified coffee from Peru. This lot comes from the Asociacion de Productores Cafetaleros Juan Marco El Palto (JUMARP) also known as “El Palto”.  The cooperative is located in the Amazonian Andes in northern Peru. Founded in 2003 by 35 small farmers, the association now consists of 189 active members with a total area of 549 hectares in production. All members produce organic and Fair Trade Certified coffee. Women represent 40 of the organizations’ families, including continual representation on their Board of Directors. The Association’s mission is to meet the demand of their buyers in specialty coffee allowing an increase in income for the farmer member and their families. This particular lot is grown by Ronal Carranza Montenegro on the Farm Juan Herrera.

Producer: Ronal Montenegro
Elevation: 1550m
Varietal: Caturra, Typica, Catimor
Process: Washed
Tasting Notes: Brown Sugar, Cherry Pie
Special Note: Certified Certified and Fair Trade Certified

Producer: Koke Washing Station
Single Origin: Yirgacheffe, Ethiopia
Elevation: 2000m
Varietal:
Process: Washed
Tasting Notes: Lemon Zest, Rose Water, Melon

Location: Kirinyaga, Kenya
Producer: Kiunyu Wet Mill
Elevation: 1644m
Verietal: SL34, Ruiru 11, Baitan
Process: Washed
Tasting Notes: Brown Sugar, Blackberry Syrup, Merlot

Kiunyu Wet Mill was established in the 1960s and currently
has 3,082 members. It is one of two factories operated by Karithathi Farmer Co-operative Society headquartered in the town of Kirinyaga. Kiunyu, managed by Joseph Musila, is situated at 1,644 MASL and serves smallholder farmers in the local villages of Kianduma, Kiambuku, Kiambatha, Gature, and Kiamuki. The farmers typically have a small amount of land and cultivate the varieties of SL34, Ruiru 11 and Batian. As part of their membership, the co-operative provides training, credit & financial services, and inputs such as fertilizer to increase yield and plant health.

Location: Kagumoini, Kenya
Producer: Kiru Farmers Co-op
Elevation: 1700m
Verietal: Batian, Ruiru 11, SL28, SL34
Roast Profile: Light
Process: Washed
Tasting Notes: Plum, Apricot, Dense

This Coffee’s Story

Located in the Kagumoini region, Kiru Farmers Cooperative Society manages four processing stations including: Kora, Kamagogo, Diara and Kiruru. Collectively there are 3,500 farmers actively producing coffee. The Kora Factory, from which our Kiru comes, owns a single wet mill where all coffees are processed. The soil composition in Kagumoini consists of ample red volcanic soil, rich in minerals and ideal for coffee farming.

Through pre-financing farmers from Kora Factory are given advances for school fees and farm inputs which helps to further develop infrastructure in the region. The factory manager is trained each year by Coffee Management Services—a leading agribusiness service provider in the industry. Additionally, an agronomist from the Ministry of Agriculture makes trips to factories throughout the year to ensure quality control standards and new techniques are being implemented.

Location: Huehuetenango, Guatemala
Producer: Finca El Rincon
Elevation: 1500-1700m
Verietal: Bourbon, Caturra
Roast Profile: Light-Medium
Process: Washed
Tasting Notes: Rich Chocolate Fudge, Dried Fruit

This Coffee’s Story

This coffee comes from El Mirador Finca El Rincón in La Libertad, Huehuehtenango, one of the world’s premier coffee growing regions and has been managed by the Molina family for over fifty years. It was Robert Molina who first planted bourbon trees on the property in 1968, and since his death in 2011, his wife Yolanda Golindo continues to grow great coffee on their 25 hectares of clay loam. Due to the remoteness of Finca El Rincón, their coffee is washed on site and patio dried.

Yolanda’s producer, Renardo Ovalle, is renowned in the world of specialty coffee, garnering numerous Cup of Excellence prizes and give back to the community, including a kindergarten and school for workers’ children, balanced meals and higher wages than many other areas.

This Coffee’s Story

Located in the Kagumoini region, Kiru Farmers Cooperative Society manages four processing stations including: Kora, Kamagogo, Diara and Kiruru. Collectively there are 3,500 farmers actively producing coffee. The Kora Factory, from which our Kiru comes, owns a single wet mill where all coffees are processed. The soil composition in Kagumoini consists of ample red volcanic soil, rich in minerals and ideal for coffee farming.

Through pre-financing farmers from Kora Factory are given advances for school fees and farm inputs which helps to further develop infrastructure in the region. The factory manager is trained each year by Coffee Management Services—a leading agribusiness service provider in the industry. Additionally, an agronomist from the Ministry of Agriculture makes trips to factories throughout the year to ensure quality control standards and new techniques are being implemented.

Producer: Jonathan Zapata Finca Angostura
Single Origin: Narino, Columbia
Elevation: 2120m
Varietal:
Process: Washed
Tasting Notes: Raw Sugar, Candy Apple, Sweet

Producer: Darwin Fernandes
Single Origin: Narino, Columbia
Elevation: 2100m
Varietal: Caturra, Columbia
Roast Profile: Light
Process: Washed
Tasting Notes: Raspberry, Pomegranate, Brown Sugar

The Journey:

Darwin Fernandes is the 2nd generation owner and operator of Finca Buena Vista, a small family farm in Buenos Aires, Nariño, one of the southernmost regions of Colombia. Situated in the Andes at 2100 meters above sea level, a tremendously high elevation, the conditions are just right for producing sweet, complex, and crisply acidic coffee. This lot from Fernandes and his family is a wonderful example of top quality Nariño coffee.

Fernandes is a second-generation coffee producer and owner of Finca Buena Vista in Buenos Aires, Nariño. He works closely with two producers’ associations on extension programs with other producers and quality control. His coffee is mostly Caturra and Colombia, and follows an extended fermentation procedure before being sun-dried on patios.

Producer: Christian Salazar
Single Origin: Naranjo, Costa Rica
Elevation: 1700m
Varietal:
Process: Honey
Flavor Profile: Medium
Tasting Notes: Marmalade, Cinnamon Raisin

Producer: Aguilera Bros Micro Mill
Single Origin: Naranjo, Costa Rica
Elevation: 1550m
Varietal: Villa Sarchi
Process: Natural
Roast Profile: Light
Tasting Notes: Marmalade, Blackberry Jam

This Coffee’s Journey:

Angelina Gonzales Cubero is the mother of 12 children that make up the Aguilera family. Each have roles within the process of the coffee chain from the farm level to milling. Her children are 3rd generation producers and they believe soon enough that their children will follow in their footsteps. In 2009/2010 they decided to vertically integrate their practices by building a micro mill on their land. This has allowed them to experiment with new varietals and to explore different processing methods. These new explorations are helping them to produce some truly exceptional offerings.

Single Origin: Huehuetenango, Guatemala
Tasting Notes: Mild Chocolate, Nutty, Smooth
Flavor Profile: Medium

Smooth and easy drinking. This is the coffee drinker’s coffee

ORIGIN: Limmu, Ethiopia
PRODUCERS: Burka Gudina Estate
ALTITUDE: 2000 MASL
VARIETALS: INDIGENOUS HEIRLOOM
PROCESS: NATURAL

This Coffee’s Story

This certified organic lot comes from the Burka Gudina Estate in Limu, Ethiopia. Ibrahim Hussein is the third generation owner of the Burka Gudina Estate. The estate uses 150 hectares of farmland for coffee production and employs 120 people during the peak season. Growing altitude at Burka Gudina ranges from 1850-2000 MASL.

Ibrahim Hussein purchased his 200 hectare farm (150 hectares used for coffee) 10+ years ago and named the land Burka Gudina, translating to “Where the blessings grow.” The coffee is grown without added pesticides, chemicals or synthetic fertilizers with shade provided by native trees, contributing to the biodiversity of the region.

Swiss water process, chemical-free with all of the flavor and none of the caffeine.

Single Origin: Antioquia, Columbia
Tasting Notes: Cocoa, Nutty, Sweet & Smooth
Roast: Medium

Whole Bag Coffee

We have a variety of coffee beans available for purchase.  Need us to grind it for you? No problem, we’ll do it while you wait, and can grind it as coarse or fine as you need so that you can brew the perfect cup at home.

  • Medium Roast House Blend

  • Dark Roast House Blend

  • Single Origin Coffee

  • Medium Roast Decaf Coffee