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.
Costa Rican coffee has a light body wiht flavor notes of current wine, blackberry, caramel, and hazelnut. Recommended roast is light to medium.
This is a map of the coffee belt where the Asian coffee is located. In this group is coffee from India, Indonesia, Sumatra, Sulawesi, and Thailand
Bali Blue Moon
This Indonesian smooth bodied coffee comes from the island of Bali. It has notes of vanilla, dried red apple, clove. wht overwhelming chocolate flavors.
Java Dutch Estate
Sourced from the Indonesian island of Java established by the Dutch, a coffee with a heavy body with overall sweet impression. Flavor notes are fruity, cinnamon and cloves
Sourced from the Indian Moonsoon Malibar region. This coffee has a unique mellowness that is soft and smooth having flavor notes of tobacco and brown sugar.
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.
These coffee notes are chocolate creme, honey, nutty, & Toffee. Vietnam is the second largest coffee producer in the world! Although, it is recognized for volume, high quality coffee is not something that is traditionally thought of when thinking about Vietnamese coffee production.
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.
Coffee from Kenya has flavor notes of chocolate, black current, and citrus. Recommended roast is light to medium.
Coffee from Burundi has flavor notes that are fruity, floral, and citrus. Recommended roast is light to medium/
Rwandan's coffee flavor notes are fruity, hint of citrus, and floral. Recommended roast is light to medium.