Current Varieties
Brazil: This light bodied coffee comes from one of the driest regions in Brazil and is handpicked and wet-processed. It has notes of chocolate, roasted peanuts, and brown sugar.
Colombia: This coffee hails from southwestern Columbia, in the Magdalena River Valley. This coffee has deep sweetness and juiciness with notes of cocoa and cane sugar.
Costa Rica: From one of the world’s premier growing regions due to it’s rich volcanic soils, these beans have a smooth, sweet, lemon citrus-like aroma with subtle chocolate nuances.
Congo: This bold flavored, medium bodied coffee has notes of dark chocolate and citrus.
El Salvador: This high-grown coffee comes from the Beneficio La Majada Farm on the western side of the country. It has notes of cinnamon, citrus, and stone fruits.
Ethiopia- Sidamo: Grown in the highlands at elevations of 15,000-20,000 feet, these beans come from what is considered to be the birthplace of coffee. It has flavors of dark chocolate and sugar cane with a rich earthiness and low acidity.
Ethiopia- Yirgacheffe: This naturally processed coffee has medium body and medium acidity with floral, green tea, and citrus notes.
Guatemala: This coffee comes straight from the Nueva Grenada Farm, nestled between two of the tallest volcanoes in Guatemala. This well-balanced hard bean coffee has a medium intensity with a lasting sweet aftertaste, and notes of caramel and nuts.
Guatemala- DECAFFEINATED: This decaffeinated coffee is Swiss Water Processed, which means no chemicals are used in the decaffeination process.
Honduras: This high-grown coffee offers a smooth, sweet body. It has flavor notes of hazelnut, chocolate, and caramel.
Indonesia- Sulawesi: This full-bodied coffee has earthy and slightly herbal notes.
Kenya AA: This African shade-grown coffee is slightly savory with notes of chocolate, black currant, and citrus. Grown in red volcanic soil in the famed growing region of Nyeria, it has bright acidity with good body.
Mexico: This mild coffee shares many traits with its Guatemalan neighbor. It has fruity and nutty flavor notes with well-balanced acidity.
Nicaragua: A sweeter coffee with notes of caramel, chocolate, and citrus with nutty undertones.
Papua New Guinea: This Indonesian coffee has medium body and bright acidity, with notes of melon, spice, and cashew. It is not earthy like neighboring Sumatran coffee.
Peru: This coffee is shade grown and hand picked on small farms. It has flavors of milky chocolate, almonds, and coconut.
Sumatra: This smooth, full-bodied coffee has low acidity and a rich, earthy flavor. It has notes of chocolate and toasted almonds with a dry finish.
Tanzania: This peaberry coffee is grown in the foothills of Mt. Kilimanjaro. It has a dark chocolate body with a nutty aftertaste, and notes of red currant, spice, and caramel.
Uganda: This light coffee is grown at an altitude of 2100 feet and has almond, dark chocolate, and apricot notes.
Still not sure what to choose? All of our coffees are medium roasted, but each variety has a unique flavor profile as noted above and falls somewhere on the light to dark flavor scale. See the listing below if you would prefer to choose your coffee based on the light to dark scale:
Light: Brazil, Uganda, Mexico, Peru, Guatemala, Nicaragua
Medium: Costa Rica, El Salvador, Kenya, Tanzania, Colombia, Ethiopia
Dark: Honduras, Indonesia, Papua New Guinea, Congo, Sumatra
