Coffee Varietals

MEXICO

MEXICO HG

This is a slow roasted, light bodied bean with a mild flavor.

CERTIFIED ORGANIC

Certified Organic Mexican coffee boasts subtle cocoa and brighter acidity over traditionally grown varietals. Try it with toast or a muffin at breakfast.

GUATEMALA

GUATEMALA ANTIGUA

Guatemala Antigua is heralded for bold cocoa and nutmeg flavors and intense acidity, which pairs beautifully with dark chocolate.

The high altitudes of these growing regions produc some of the finest coffee beans in the world.

COSTA RICA

TARRAZU

Tarrazu is defined by crisp acidity, medium body and a bit of sweetness. Aromas rane from floral honeysuckle to caramel, depending on how it is roasted and the altitude at which it was grown.

Costa Rican coffees often go well with eggs and bacon at breakfast.

COLOMBIA

COLOMBIA SUPREMO

Colombia Supremo is a wonderfully balanced coffee. A rounded mouthfeel and medium-high acidity make for exceptional medium-dark roasts that are often tinged with walnut and sesame flavors.

They are bold, yet they beautifully complement a number of foods—from strawberry and mango, to chicken and beef dishes.

COLOMBIA DECAF

Colombia Decaf remains as sweet and flavorful as its caffeinated counterpart described above.

BRAZIL

Brazilian coffee is known for its smooth body and light acidity. Light coffees are traditionally consumed in the morning, and this coffee makes a great match for biscotti.

It's also one of the most satisfying coffees to drink on its own.

ETHIOPIA

ETHIOPIAN YIRGECHEFFE

Ethiopian Yirgecheffe is one of the most refined flora coffees. Rich, smooth, and complex, its apricot and peach flavors blend with a floral bouquet.

KENYA

AA

AA is simultaneously mellow and full-flavored with rich acidity. This rare blend excites and pleases the senses, a true joy for cuppers.

TANZANIA PEABERRY

Tanzania Peaberry is uniue in that it grows as a single coffee bean instead of two halves. Grown on the slopes of Mt. Kilimanjaro, Peaberry is medium-bodied, sweet, and mellow with clean flavors.

INDONESIA

SUMATRA MANDHELING

Sumatra Mandheling, the hardest of all varietals, is a dark, earthy roast with almost no acidity and a heavy mouthfeel.

SUMATRA CERTIFIED ORGANIC

Sumatra Certified Organic makes a virtually perfect cup of coffee: a dark roast with hearty mouthfeel and distinct earth and cherry notes.

JAVA

Java coffee is of Dutch origin by way of India. The volcanic soil produces an extremely elegant coffee with dark chocolate, black pepper, and currant attributes, heavy mouthfeel, and low acidity. The distinct notes will shine through with a salty snack.