Yirgacheffe has an undisputed reputation as one of the world’s best coffees. It is grown, sorted, and handpicked in the mountainous regions of Ethiopia, which is believed to be the birthplace of coffee. This coffee is unique, having aromas and flavor notes of caramelized orange, chocolate, and molasses and a full body with a clean finish.
An exquisite hand-picked coffee grown in high altitude of Mt. Kenya, is from the land of the Mwirua Farmers Society and gets its name from the beautiful Flame Trees in the region with leaves the color of flame. It was made famous in Elspeth Huxley’s book, The Flame Tree of Thika.
This coffee is lively, with taste notes of caramelized peaches, apricots, and toasted nuts with a clean finish.
The Tarrazu region is celebrated for the best soils in the highest altitudes of Costa Rica. A smooth, balanced coffee, it presents a silky, medium to full body with notes of black cherry, molasses, and honey and a clean, sweet finish.
Grown in the volcanic soils of the highland valley of Antigua, this estate coffee is hand selected and sorted on the San Rafael Urias farm. It was founded over 100 years ago and is still run by the third generation Valdez family. This distinctive coffee has a pronounced acidity and full body offering hints of black cherry, nutmeg, clove, and molasses with a finish that is sweet and spicy.
This coffee truly offers aromas and notes of citrus, pecans, cashews, cocoa, and caramel with a medium to full body and a sweet, nutty finish. From the Cosagual cooperative in Honduras, this is a medium-roasted Certified Organic, Central American single-origin coffee.
This Certified Organic coffee has a medium acidity and medium to full body. This distinctive coffee presents flavors and aromas of dried plums, brown sugar, chocolate, and molasses with a sweet, clean finish.
This is a blend of extraordinarily beautiful African coffees. It has medium body with aromas and flavors of red fruit, raisin, mango, and caramel with a clean finish.
This blend is all over the map geographically and in taste. It’s an amazing blend from South and Central America (Boquete region in Panama) and East Africa. This coffee has full body that presents flavor notes of dried red fruit, molasses, cocoa, and caramel with a finish that is clean and sweet.
This is truly a coffee to be savored throughout the day. This coffee is Certified Organic from Central and South America. It has winy acidity and creamy body, with flavor notes of red fruit, spice, caramel, and toasted nuts. The finish is sweet and clean.
An exotic blend of African, Indonesian, and Central American coffee that is full-bodied with bright flavors and a clean finish. With a hint of apricot, chocolate, and caramel, this blend is perfect all day long and especially nice with desserts.
If you’re looking for full body with a hint of dried black cherry, raisins, and chocolate, this Certified Rainforest Alliance coffee is your answer. It’s a robust, dark-roasted East African, Central and South American blend that includes beans from Ethiopia.
This dark-roasted blend from Latin America and Indonesia is 100% Certified Organic. You’ll find it to have medium acidity and medium to full body with flavors of dark cocoa, plum, and tobacco. The finish is sweet and toasty.
This complex blend of 100% Organic coffees swirls in your mouth. With a creamy body and winy acidity, this espresso offers notes of red fruit, spice, caramel, and toasted nuts. With a clean, medium-length finish, it’s a perfect straight shot and holds up nicely in milk.
From Central and South America, a dark-roasted blend that’s balanced with medium acidity and body, with flavor notes of malt, cereal, and caramel. The finish is sweet and clean.
The Sumatra has a crispy sweet and spicy pecan taste with a syrupy body. This coffee offers a brisk acidity, and a pleasant lingering chocolate finish.
