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Here are short descriptions of the different variety of single origin coffee we sell and use in our blends.
Central and South Amrican Coffee
This is a map of the coffee belt where coffee from Central and South America are located. In this group is coffee from Guatemala, Peru, and Brazil.
This coffee is bright and medium bodied with a deep array of flavors.
This coffee is famous for its smooth flavor, complex inteste aroma and rich body. It flavor boasts a nutty, sweet hazelnut with hints of raspberry.
Sweet, chocolatey flavors are very prominent in most, with some fruity notes that can touch on caramel, apple and red fruits like berries. The Colombian aromas tend to be a little citrusy and fruity at at times, have hints of spice.
This coffee has a flavor starting with a sweet cherry flavor and notes of chocolate, eventually rounding off into a baked spice finish with medium acidity. The body is flavorful and mild.
Jamaican Blue Mountain
This sophisticated coffee is a wet processed coffee that is silky smooth and well-balanced, with an excellent full body, a classic and refined mild taste with a slightly (and unusually) sweet flavor, very rich (sometimes almost creamy). The taste is complex, and often often with hints of chocolate.
This is a map of the coffee belt where the Asian coffee is located. In this group is coffee from Sumatra, Sulawesi, and Thailand
This Indonesian syrupy full bodied coffee with muted acidity is essential to it's elegance. It tastes with hints of chocolate and roasted caramel makes it exotic.
This coffee has a silky and full bodied richness, moderate acidity, and smooth finish with an expansive flavor. This coffee is grown in the southeastern highlands of Sulawesi.
This coffee is Sweet, rich, and slightly earthy. It has tones of brown sugar, orangy citrus, fresh-cut cedar, bakers’ chocolate, a hint of fresh, humus-like earth in aroma and cup. It's roundness has a gentle lively acidity with a very lightly syrupy mouthfeel.
This is a map of the coffee belt where the African coffee is located. In this group is coffee from Ethiopia and Tanzania.
This fragrant coffee from the world's birthplace of coffee has a bright acidity that is floral and citrusy notes.
This coffee is characterized by notes of lemon, peach and black tea. The distinct aromatics, defining fruity flavor, medium acidity and clean, lively finish of this coffee are all perfectly paired without being overpowering.