Costa Rica

Grower: La Hilda Estate Variety: Mundo Novo, Vila Sarchi, Catuai, Caturra Region: Tarrazu Harvest: Nov-April Altitude: 1,500-1,800 meters Soil: Volcanic Loam Process: Pulped Natural (honey) Cupping Notes: Toasted peanut, vanilla cream, slight citrus, bright and full bodied

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World Cup Decaf

Cupping Notes: Notes of Honey, Vanilla, Milk Chocolate, slight floral aroma, Bright and sweet with medium body

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Blue Heron

Coffees from Indonesia and India. Cupping Notes: Sweet and clean with roasted nut flavors.

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World Cup Blend

Coffees from Indonesia and Central America.  Roast Level: Light to medium Cupping Notes: Sweet with notes of citrus, caramel, brown sugar and molasses, lively acidity and silky body  

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French Roast

Central/South American Coffees Cupping Notes: Our darkest roast level. Heavy roasted flavor, bold from start to finish. Toasted marshmallow, dark dark chocolate in cup.

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Italian Roast

Central/South American Coffees Cupping Notes: Smoky aroma with a strong roasty flavor with hints of dark chocolate, cherry, and a mild nuttiness, heavy body and mild acidity

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Puddle Jumper

Coffees from Africa and Central/South America Roast Level: Medium Cupping Notes: Apricot and bergamot with slight vanilla, balanced with a bakers chocolate and nuts.

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Papua New Guinea

Organic Wau Region: Grown in the mountainous area around Wau and Bulolo in the Morobe Province on the Northern coast Soil: Volcanic Certification: Organic Altitude: 762 meters Varietals: Typica, Arusha, and Blue Mountain Harvest: Late march – August Process: Fully

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Sumatra

Takengon Mandheling Grade 1 Grower: Jagong Mill owend and operated by Mr. Irham Junus, son Andi and daughter Ina Variety: Bourbon, Catimor, and Typica Region: Aceh, Sumatra, Indonesia Harvest: June- December Altitude: 1,300-1,600 meters Soil: Volcanic Loam Process: Wet hulled

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Guatemalan

RFA Huehuetenango Finca Huixoc SHB Grower: Jose Alejandro Solis Variety: Bourbon, Caturra, Catuai, and Mundo Novo Region: La Democracia, Huehuetenango, Guatemala Harvest: October-February Altitude: 1,250-1,740 meters Soil: Clay Minerals Process: Fully washed and sun dried Certifications: Rainforest Cupping Notes: Fruity,

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