Americas
 |
brazil cerrado Brazil produces more coffee than any other country in the world. The Cerrado region is one of the world’s most biologically rich and diverse. It has over 10,000 species of plants, of which 45% are exclusive to the Cerrado, and it stretches across nearly 500 million acres of Brazil - an area nearly three times the size of Texas. Smooth flavor, medium body with moderate acidity. This coffee possesses a very distinct, sweet aftertaste due to the pulped natural method of coffee processing. Medium Roast.
|
|||
 |
columbia supremo Truly a coffee that you’ll enjoy all day long, it possesses bright and clean flavors, with mild acidity and aroma. The origin of Columbian Supremo comes from the growing region of Hulia, The beans are large and uniform in size and shape, and are grown between the altitudes of 4,000-5,000 feet. Medium Roast
|
|||
 |
costa rica tarrazu Costa Rica possesses rich volcanic soil, which in turn provides ideal coffee growing conditions. Well balanced, full flavored, medium body with a wonderful, bright citrusy acidity. This coffee has very bold and intense aroma that will certainly wake up your senses. Medium Roast
|
|||
 |
guatemala antigua The Antiqua region’s rich volcanic soil and mountainous terrain produces some of the finest coffee produced in Guatemala. Nestled in the southwest mountains on the pacific side of the country, Antigua is world renowned for the coffee it produces. The unique flavors of Antigua coffees are shared by no other coffee in the world. Look for extremely clean and crisp flavors, with citrusy and delicate floral notes. Medium Roast
|
|||
|
guatemala huehuetenango Pronounced “Way-way-ten-ang-oh”, this coffee hails from the volcanic highlands of northern Guatemala. Huehuetenango possesses rich, full flavor, bright acidity, and is wonderfully aromatic. A savory delight in every sip! Medium Roast
|
|||
 |
mexico altura pluma Grown in the mountains of Mexico, “Altura” means altitude. To qualify as “Altura” and “SHG” (strictly high-grown), coffees must be raised at elevations of 4,000 feet or higher. The result is a coffee that possesses medium body, nice acidity, a pleasant spicy flavor, and a great drinking experience cup after cup. Medium Roast
|
|||
