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Name: Blossom

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SPECIFICS:

Name: Sweet Yellow

Origin: Brazil

Farm: Daterra

Altitude: 3800 ft.

Process: Pulped (Semi-washed), Natural, Pulped Raisin

Box Size: 53.25 pounds

Cupping Notes: Nutty, floral, and sweet. Along with honey, caramel, and citrus

About this Coffee: The yellow cultivars grown on Daterra are combined to produce this remarkably sweet honey-like coffee. On the break the nose will detect caramel, molasses, honey, hints of passion fruit and warm spice, wafting from the cup and enticing the cupper to explore the complex yet balanced cup. Caramel, malty grains and honey with notes of toasted pecans introduce a creamy buttery body and a sweet lingering finish.

Suggested Roast: Medium

Recommended Uses: Single origin as drip/filtered or combined with  Espresso Reserve to create a sweet distinctive espresso.

Name: Sweet Collection

Origin: Brazil

Region:Cerrado, Mogiana

Processing: pulped (semi-washed)

Harvest: Selective Mechanical

Altitude: 3800 feet

Box Size: 53.25 pounds

Cupping Notes: A complex and beautifully bright coffee. On the break the cupper experiences delicate floral and slight citrus notes that reveal themselves as the coffee develops in the cup. A sweet citrus-like acidity makes the body of this coffee glisten with flavors of sweet mandarin, rich dark chocolate and caramel. The finish is filled with high notes of sweet fruits and bittersweet chocolate.

Additional Information: Dark roast for espresso develops sweet fruit notes, while a light to medium roast is ideal for brewed coffee.

SPECIFICS:

Name: Espresso Reserve

Origin: Brazil

Farm: Daterra

Altitude: 3800 ft.

Process: Pulped (Semi-washed), Natural, Pulped Raisin

Box Size: 53.25 pounds

Cupping Notes: Floral, Bold, good body and acidity

Suggested roast: Medium and medium-dark

SPECIFICS:

Name: Monte Cristo

Origin: Brazil

Farm: Daterra

Altitude: 3800 ft.

Process: Natural

Bag Size: 132 lb.

Cupping Notes:This rich, full-bodied coffee has a nice soft acidity with hints of cherry and dark chocolate. It is creamy, chocolatey, and well-rounded. It’s a perfect addition to any espresso blend.

Suggested Roast: Medium and Medium Dark

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SPECIFICS:

Name: Buena Vista

Origin: Brazil

Farm: Daterra

Altitude: 3800 ft.

Process: Pulped (Semi-washed)

Bag Size: 132 lb.

Cupping Notes: Citrus fruits along with delicate sweetness, medium-light body crisp acidity.

About this Coffee: This coffee offers an intriguing taste of intermixed citrus fruits along with delicate sweetness. A medium-light body and a crisp acidity make Buena Vista a satisfying cup of coffee.

Suggested Roast: Medium and Medium Dark

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SPECIFICS:

Name: Espresso Yellow

Origin: Brazil

Farm: Daterra

Altitude: 3800 ft.

Process: Pulped (Semi-washed), Natural, Pulped Raisin

Box Size: 53.25 pounds

Cupping Notes: An intense dry aroma, notes of cocoa in flavor, completed with a full body and moderate acidity. Long finish displaying hints of chocolate and fruits.

Suggested roast: Medium and medium-dark

Recommended Uses: Unique espresso

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SPECIFICS:

Name: Bourbon Collection

Origin: Brazil

Farm: Daterra

Altitude: 3800 ft.

Process:Pulped Semi-washed

Box Size: 53.25 pounds

Cupping Notes: A blend of the finest red and yellow Bourbon cherries.The blending of the two creates intense aromatic of molasses and chocolate with a hint of spiciness and citrus, combined to introduce an amazing elegant coffee. Chocolate-covered fruits, with a touch of spice and caramel sweetness are complemented by its moderate fruit acids and unfold in a full-bodied cup, with lingering syrupy velvety finish.

Suggested roast: Medium

Recommended Uses: Drip or French Press creates a remarkable single origin cup.

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Name: Bourbon Peaberry

Origin: Brazil

Farm: Daterra

Box Size: 53.25 pounds

Process: Pulped (Semi-washed)

About this coffee: This Coffee comes from the “Collection” group from the Daterra Estates, which encompass the best coffees from their farms. These are coffees that score 86-89, are fully traceable, and are usually used as single origins. As suggested by the name, this is a coffee comprised of the bourbon varietal, and is exclusively the peaberries from the harvest.

Cupping notes: A unique small bean filled with intense, sweet aromas. Distinctive nuttiness with a hint of fruit, combined with low acidity, creates a well balanced clean finish to the cup. Aftertaste has overwhelming notes of chocolate with a nice sweetness which makes it a complex and unique coffee.

Suggested roast: Medium

Recommended Uses: Very nice in the espresso – brings out a bit more of the acidity and berry notes. Pourover – Soft acidity, medium body, clean, and mild aftertaste.

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Name: Full Bloom

Origin: Brazil

Processing: Natural

Harvest: Selective Mechanical

Box Size: 53.25 pounds

Cupping Notes: The ripe fruit aromatics and exotic flavors of stone fruits, blueberry and plum make for a succulent, juicy mouth feel reminiscent of a fine wine. Full bodied with a clean caramel-fruity finish that smoothly rolls over the palate.

Additional Information: An elegant and refined fully natural coffee begins its journey at the peak of the harvest when the cherries are filled with honey-like liquid. The beans start drying on the tree, then transferred in cherry to the patio, until the honey is almost dissolved. The drying is finished in the dryer to insure consistent moisture content and stabilization of the beans.

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Name: Villa

Origin: Brazil – Cerrado region

Processing: Pulped (Semi – Washed), Natural, Pulped Raisin

Harvest: Selective Mechanical

Drying: Patio, Drum Drier

Bag Size: 132 pound Penta Bag

Cupping Notes: An intriguing cup with floral, fruit and hazelnut on the break making the palate curious as to what the cup holds. Rich sweet fruit flavors dominate the cup leading to a sweet-clean almost winey finish. The perfect coffee for cold brew, drip and a single origin espresso.

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Name: Bravo

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SPECIFICS:

Name: Bob-O-Link

Origin: Brazil

Farm: Fazenda Ambiental Fortaleza (FAF)

Altitude: 1000-1300 M.A.S.L.

Processing: Natural

Size: 17-18 Bag Size: 132 lb.

Cupping Notes: Rich aroma of maple, hints of fruit and lots of sweetness; full body in the cup with notes of maple and blueberries with a long sweet aftertaste and mild acidity.

About this coffee: The Bob-O-Link coffee is a blend created by FAF selecting a group of small family farmers from the Mountain Mogiana region: known as one of the best coffee producing regions of Brazil. It is grown at altitudes ranging from 1000-1300 meters above sea level with the varieties of Bourbon, Mundo Novo and Catuai.

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SPECIFICS:

Name: Colombian Supremo

Origin: Colombia

Region: Farallones de Cali

Altitude: about 4050 M.A.S.L.

Process: Washed

Bag Size: 154 lb.

Cupping Notes: Hints of cocoa, with soft cranberry – like acidity. Balanced, medium body. Refreshing finish reminiscent of cherries.

About this Coffee:This coffee is 100% Arabica coffee grown high in the West Andes of Colombia. Only the ripe, red cherries are handpicked and manually selected. They are processed using the wet method only with high-quality mountain water, which is abundant in the country, and fermented at each plantation.The temperature variations during the day and night are essential to the quality of this Colombian.The low nighttime temperatures, associated with relatively high altitudes, reduce the coffee bean ripening rhythm and give it higher levels of acidity and very particular sweet notes. Colombian Supremo is the largest screen size Colombian available.

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SPECIFICS:

Name: Colombian Supremo

Origin: Colombia

Region: Huila

Altitude: about 5000 feet

Process: Washed

Bag Size: 77 lb

Cupping Notes: Colombian Supremo is the largest screen size Colombian available. Hints of cocoa, with soft cranberry – like acidity. Balanced, medium body. Refreshing finish reminiscent of cherries.

About this Coffee: The temperature variations during the day and night are essential to the quality of this Colombian. The low nighttime temperatures, associated with relatively high altitudes, reduce the coffee bean ripening rhythm and give it higher levels of acidity and very particular sweet notes.

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Name: Colombian Supremo

Origin: Colombia

Region: San Rafael village, Department of Cauca

Altitude: about 1700 MASL

Process: Washed

Bag Size: 77 lb

Cupping Notes: Milk chocolate covered cherry, with medium acidity and mouthfeel. Cinnamon in the end.

About this Coffee: Our partners are small coffee producers, who continuously strive to deliver a coffee produced with environmental responsibility and of the best quality. In that order of ideas, the producers are  pursuing a certification process with the Organic Coffee Practices and/or UTZ stamps. This effort results in a special coffee which is perceived and valued by consumers differently from conventional coffees, increasing its sale price and at the same time improving the quality of life of our associates

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Name: Colombian Peaberry

Origin: Colombia

Region:Huila

Altitude:1400-200

Process: washed

Bag Size:154 lb

Cupping Notes: These are very hard beans and roast well to all profiles. Full bodied, medium acidity with bright, floral notes and somewhat fruity, with hints of cocoa and cinnamon.

Additional Information: Coffee plants produce their fruit in the form of a coffee cherry. Typically, the coffee cherry grows two halves of a bean within a single cherry. Sometimes the coffee cherry produces a single bean rather than two beans – this is known as a Peaberry. From a coffee drinker’s perspective, Peaberry coffee beans are much smaller in size than typical coffee beans. Since only one bean rather than two are formed, Peaberry coffee beans are said to be more robust in flavor and more acidic (good for taste) than regular Arabica coffee beans.

SPECIFICS

Name: Costa Rica Tarrazu La Pastora

Origin: Costa Rica

Region: Tarrazu

Altitude:1200-1800 M.A.S.L.

Process: Washed

Bag Size: 152 lb.

Cupping Notes: Intense, fragrant aroma. Well rounded body and bright acidity. Flavors of citrus and tropical fruit.

The Tarrazu region is located in the interior mountains of Costa Rica and is known to produce distinguished coffee. Tarrazu is a market name for coffees produced and processed within the region. Coffee from this area is known to be relatively heavy-bodied with a complex aroma.

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SPECIFICS:

Name: Guatemala Antigua

Origin: Guatemala

Region: Antigua

Altitude: 4500-6000 feet A.S.L.

Process: washed, patio dried

Bag Size: 152 lb.

Cupping Notes: Bright acidity, Medium body, Moderately floral aroma, nuts layered with milk chocolate and bright spices.

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Name: Guatemala Huehuetenango

Origin: Guatemala

Region : Gran Quetzal

Altitude: 1500 – 2000 MASL

Varieties: Bourbon, Catuai, Peche, Caturra

Process: Wet milled then sun dried on concrete patios with 36 hours of fermentation.

Bag Size: 150 lb.

Cupping Notes: Consistent and clean, this medium bodied cup has flavors of Bakers Chocolate, candied pecans, cinnamon, and orange.

SPECIFICS:

Name: High Grown Mexican

Origin: Mexico

Region: Finca La Chilana

Altitude: 4,500 ft. above sea level

Process: Washed

Bag Size: 152 lbs.

Cupping Notes: Distinct delicate, light flavor of sweet chocolate, honey, nuts and rich brisk acidity with a medium to light body.

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Farm/Lot Name: Finca Deborah

Origin: Los Planes de Santa Maria de La Paz, Honduras

Producer: Cecilia Quan

Process: Natural

Varietal: Red Catuai

Altitude: 1450 M.A.S.L.

Harvest: December – March

Bag Size: 152 Lbs.

Cupping Notes: Cherry, tamarind, sweet and balanced acidity, round body

About This Coffee: A young mother, entrepreneur, and third generation coffee farmer, Cecilia originally trained to be a pharmacist in Honduras and spent time in the States learning English. She felt her faith call her to go into the family business of producing coffee. In the five years of managing her coffee farm, she has mastered the honey process which gives her coffee a distinctive sweet flavor.

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Farm/Lot Name: Finca Los Robles

Origin: Aldea Las Peñas, Lempira, Honduras

Producer: Rudy Carcamo

Process: Washed

Varietal: Lempira

Fermentation/Drying: 14 hours of fermentation. 17 hours in solar dryer, 4 hours on patio of drying

Altitude: 1382 M.A.S.L.

Harvest: December – March

Bag Size: 152 Lbs.

Dry Aroma: Milk Chocolate, almond
Wet Aroma: Marshmallow, vanilla, brown sugar, milk chocolate

Cup: light brown sugar, milk chocolate, sweet orange.

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Origin: Honduras

Region: Tres Pinos, Comayagua, Honduras

Process: washed

Varietal: Caturra

Altitude: 1200 – 1650 M.A.S.L.

Bag Size: 152 Lbs.

Cupping Notes: Balanced body, full acidity with mild citrus/floral notes. Milk chocolate, caramel, and nutty with a smooth finish.

About This Coffee: Perfectly planted in Montaña de La Choca, a national mountain reserve, Finca Santa Lucia is tucked away in the little village of Tres Piños, over two and half hours away from the nearest city, Comayagua, Honduras. Raul Rodriguez, a third-generation coffee producer, owns and operates the farm and lives there happily with his wife and three dogs. He inherited this farm from his father, Don Ermenegildo Rodriguez—one of the biggest coffee innovators of his time. Having a vision for specialty coffee, his father introduced the world to exotic varietals such as Yellow Bourbon, Typica, and Caturra.

Surrounded by a cloud forest full of exotic wildlife. The well-defined seasons in this region contribute to the high quality of specialty coffees. The rainy season results in beautiful cherries, and the clear, dry season allows the producers to sun-dry their coffee once it is washed. The high altitude, richness of the clay, soil, and warmth of the sun ensure that the integrity and quality of the beans are preserved from beginning to end.

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Name: Café Diego Chavarria

Origin: Nicaragua

Region: Matagalpa

Varietal: Arabica

Processing: Wet

Bag Size: 152 lbs.

Cupping Notes: Creamy body; clean, sweet, citric acidity with a caramel sweetness; smooth and aromatic.

About this coffee: Nicaragua Café Diego is a direct trade coffee. It is grown at high altitudes in old shade canopy. An independent lab in Matagalpa, Nicaragua scored the coffee at 83 points.

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Name: Panama Santa Clara Boquete

Origin: Panama

Region: The Santa Clara Estate plantation is located in the small town of Boquete, surrounded by volcano Baru, in Chiriqui.

Varietal: bourbón, caturra

Processing: Fully washed and sun dried during the first phase and later given the final touches in the driers.  All coffee is given 60 days rest.

Altitude:1,400 M.A.S.L.

Bag Size: 132 lbs.

Cupping Notes: Perfectly soft and balanced body. Medium to low acidity. Citrusy brightness, clean and sweet with caramel finish. Jasmine, mandarin, ripe fruit, berries, caramel, vanilla, and chocolate.

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Name: Chanchamayo Highland Coffee

Origin: Peru

Region: Chanchamayo, region of Junin

Processing: Washed

Altitude: 4,000 – 6,500 Feet

Bag Size: 152 lbs

Cupping Notes: Medium body, with a maple syrup aroma. Slightly nutty with fine acidity and a bright finish. Brown sugar and cinnamon, with notes of buttery caramel.

Additional Information: This coffee is grown by small to medium sized family farms in Peru’s high Amazon rain forest. All of our coffee is 100% Arabica and shade – grown under native forest species. In addition to enhancing cup quality through abundant leaves that fertilize the soil, this practice preserves the habitats and ecosystems of migratory birds and other native animals. Chanchamayo is well known for having the finest coffee in Peru.

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Name: Galapagos

Origin: San Cristobal, Galapagos Islands

Farm: Hacienda El Cafetal, Gonzales/Duche family

Altitude: 1000 – 1200 feet above sea level

Processing Method: wet – 100% sun dried

Bag Size: 100 lbs

Cupping Notes: Its aromas are all sweetness, caramel and spices, with a hint of pine. In the cup it’s mildly bright with bits of lemony and tangerine citric acidity. The flavor is fairly lush and layered and offers notes of graham cracker, faint parsley, and light brown sugar sweetness. Kona characteristics like bright citrus notes. Balanced acidity and medium body.

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SPECIFICS:

Name: Haitian Blue

Origin: Haiti

Region: Central Plateau

Process: Washed, sun dried

Varietals: Arabica Blue Mountain, Typica, Bourbon

Bag Size:132 lb

Altitude: 1200-1600 M.A.S.L.

Cupping Notes: Sweetly savory with quiet acidity; plush, lightly
viscous mouthfeel. Richly wood framed finish with supporting notes of raisin and chocolate.

About this Coffee: Coffee from Haiti is a rarity. This coffee is Shade Grown in the Blue Pine Forest, which is a rarity in Haiti to have that kind of forest cover.  Coffee was brought to Haiti in the 1720’s and is one of the first regions in the new world to grow coffee.

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Name: Jamaica Blue Mountain

Origin: Jamaica

Region: Wallenford Farms – St. Andrew and Portland parishes

Variety: Arabica Typica

Processing: Washed

Altitude: 2000 feet above sea level

About this coffee: Matthew Wallen, a Captain in the British Navy, sailed into Jamaica in 1746 and, soon after, pursued his greater passion as a Botanist. Dedicated to his craft, he recorded over 400 varieties of ferns and grew coffee in the Blue Mountains. In this area, the home of Wallenford® Farm, dedicated farmers have cultivated Jamaica Blue Mountain Coffee for over 250 years.

Cupping Notes:Famous for its rarity, perfect flavor, intense aroma and balanced taste, this unique coffee soothes the spirit and satisfies the soul. An exquisite balance of aroma, body, and acidity is what makes Blue Mountain Coffee special. The mellow, sweet aftertaste, and velvet mouthfeel is what makes this unique brand stand out among other coffees!

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SPECIFICS:

Name: Kona

Origin: Hawaii

Region: Kona

Elevation: 1500 Feet  A.S.L.

Farm: Greenwell Farms

Process: The beans are fermented from 12-24 hours, and then washed in fresh water. The washed beans are laid out on decks and sun-dried

Bag Size: 100 lbs.

Cupping Notes: Very smooth with a rich acidity, medium to full body, and complex aroma

About this Coffee: Greenwell Farms has been family operated since the 1850’s. The coffee growing process starts in the nursery where two varieties of seeds are planted in seed beds: Robusta coffee is used for root stock and Arabica Typica is delicately grafted onto the root stock. It is the Arabica Typica variety that produces the distinctive flavor of coffee of Kona Coffee. The grafted seedlings are nurtured in the nursery for nearly a year before being planted in the orchards. The first harvest from newly planted orchards generally occurs in the third or fourth year and full production is reached in year six or seven.

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Name: Congo Umoja

Origin: Republic of Congo

Region: South Kivu Province

Altitude: 1480- 2000 MASL

Varietals: Bourbon

Process: Fully washed, patio dried

Bag Size: 132 lb.

Cupping Notes: Fruity lemon, orange, cantaloupe, black chocolate flavor and aroma; heavy body; short aftertaste. This coffee is clean, sweet and balanced.

Umoja coffee is grown in the Kivus of D.R. Congo, in the African Great Lakes Region. Umoja coffee thrives to fruition in the Congolese forested highlands ~ elevation ranging from 1,480-2,000 meters. The cooperative with whom we work consists of 11,600 members, mostly small farmers, men and women for whom coffee is a vital and often the sole source of income and stability.
The fresh arrival from which your order ascends supports 1,050 specialty farmers and 600 cooperative leaders. This coffee is enabling multiple stakeholders to help improve the living conditions of its members, providing schooling, healthcare, housing, jobs, and reducing coffee smuggling on Lake Kivu, while promoting women’s pygmy rights.

SPECIFICS:

Name: Ethiopian Harrar

Origin: Ethiopia

Region: East Harrar The Village of Mesela

Altitude: 1800 M

Varietals: Heirloom

Process: Natural

Bag Size: 132 lb.

Cupping Notes: Harrar is a long-standing beloved coffee from Ethiopia. Due to the location and lack of water, the region produces only natural processed coffee.

This year, the quality of Harrar upgrades from grade 4 to grade 1. The coffee went through an extra sorting work, which brings cleaner tastes to a cup along with Harrar’s distinctive characters: fruity, blueberry, dark chocolate and full and creamy body. A strong dry edge, winy to fruit like acidity, rich aroma.

About this Coffee: Triple sorted.The first Grade1 Harrar coffee ever.

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Name: Ethiopian Sidama Guji

Origin: Ethiopia

Region: Sidama, sub city of Guji

Altitude: 1900-2000 M

Varietals: Heirloom

Process: Washed

Bag Size: 132 lb.

Cupping Notes: Medium body with spicy and sweet citrus aromatics and a pleasing maple syrup-like body. The wild, sweet lemon and floral tones round out into a smooth, clean finish. Triple sorted.

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SPECIFICS:

Name: Ethiopian Yirgacheffe

Origin: Ethiopia

Process: Washed

Region:  Kochere, Yirgacheffe

Varietal: Heirloom

Altitude: 1900 – 2000 meters

Bag Size: 132 lb.

About this Coffee: This exceptionally complex Ethiopian, from the Kochere region of Yirgacheffe, is the product of many small farmers’ heirloom varietal coffee being processed immaculately.

Zero Defect Sorting, which takes 3 times longer than other coffees from the region, enhances its clarity in the cup and intensifies the aroma of black tea, the peach sweetness, and grapefruit acidity. Ethiopian Yirgacheffe is said to be the finest of Ethiopian coffees

SPECIFICS:

Name: Kenya AA

Origin: Kathunguri Farm

Altitude: Approx 1,600 M.A.S.L. in the foothills of Mount Kenya

Bag Size: 132 lb.

Process: wet processed, dried on raised table beds.

Cupping Notes: Great, bright acidity, and a full body. Sweet fruity notes, with hints of Dark Chocolate and Caramel.

Name: Rwanda

Origin: Africa

Region: Ntango, Nyabitekere, Nyamasheke, Western Province

Altitude: 1900-2000 M.A.S.L.

Processing: washed

Bag Size:132 lbs.

Cupping Notes: lemon, cucumber, stone fruit, full juicy body, smooth creamy finish.

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SPECIFICS:

Name: Tanzanian Peaberry

Origin: Tanzania

Bag Size: 132 lb.

Cupping Notes: Medium body, winy taste, rich finish

Name: Uganda Bwindi Washed

Origin: Africa

Region: Gorilla Summit Bwindi Impenetrable Forest

Altitude: 1800-2000 M.A.S.L.

Processing: Fully washed

Bag Size:132 lbs.

Variety: SL28

Cupping Notes: Honeysuckle, lemon, vanilla, buttery biscuit, cinnamon roll.

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Name: Zambia

Origin: Africa

Processing: Natural

Altitude: 1300 – 1600 M.A.S.L.

Bag Size:132 lbs

Cupping Notes: Natural process refines the sweetness, body and acidity in the coffee. The chocolate, cocoa, caramel and fruit flavors become more prominent.
Sweet, intense red berry flavor with notes of red wine. Smooth finish with soft mouthfeel.

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SPECIFICS:

Name: Celebes

Origin: Sulawesi

Region: Tana Toraja

Altitude: 1400  M.A.S.L.

Processing: “Giling Basah” (Wet Hulling)

Bag Size: 132 lb.

Cupping Notes: Clean, balanced, and sound in the cup. The large bean has a relatively low acidity, is full bodied, and strong, with a vibrant flavor and aromatic spiciness. Citric sweetness in the body, while the finish is smooth and soft.

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SPECIFICS:

Name: Java

Origin: Temanggung, Central Java

Bag Size: 132 lb.

Elevation: 3153 -3371 Masl

Process: Fully washed

Varietal: Caturra

Cupping Notes: Hazelnut, Walnut, Roasted peanut, Citrus fruit, Herbal. Intense nutty flavors in combination with pleasant earthy finish and notes of citrus fruit. Well complemented with medium smooth body and medium citric acidity.

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SPECIFICS:

Name: Java

Origin: West Java

Bag Size: 132 lb.

Elevation: 3500 ft – 4500 ft

Process: (wet-hulled), sundried

Cupping Notes: Great sweetness, brown sugar, hints of dark chocolate, smooth finish.

SPECIFICS:

Name: Monsooned Malabar

Origin: India

Bag Size: 110 lbs.

Process:  The harvested coffee seeds are exposed to the monsoon rain and winds for a period of about three to four months, causing the beans to swell and lose the original acidity, resulting in a flavor profile with a practically neutral pH balance.

History – The origins of Monsoon Malabar date back to the times of the British Raj, when, during the months that the beans were transported by sea from India to Europe, the humidity and the sea winds combined to cause the coffee to ripen from the fresh green to a more aged pale yellow. In the past, when wooden vessels carried raw coffee from India to Europe, during the monsoon months taking almost six months to sail around the Cape of Good Hope, the coffee beans, exposed to constant humid conditions, underwent characteristic changes. The beans changed in size, texture, and appearance, both as beans and in the cup.

Cupping Notes: In the cup the aroma is powerful with sweet spices and black licorice. Moderate body contributes to the lingering sweet finish. This coffee produces a wonderfully clean cup and smooth mouth feel.

About this Coffee: Wonderful as a single origin coffee at a variety of roast levels, also an outstanding blend component. It should be considered as an espresso component as well.

SPECIFICS:

Name: Papua New Guinea

Origin: Papua New Guinea

Bag Size: 132 Lbs.

Process: Washed

Cupping Notes: Bold flavor. Sweet, acidic, and fruity, with a medium to strong body and slightly creamy, smooth finish.

About this coffee: Original seedlings were from Jamaica Blue Mountain planted in 1926/27

SPECIFICS:

Name: Sumatra  – Orang Utan Coffee Project – Grade 1

Origin: Indonesia

Region: Gayo Highlands, Central Aceh, Northern Sumatra

Process: Giling Basah (wet-hulled), sun-dried

Bag Size: 132 lb.

Cupping Notes: Full, clean bodied coffee with a light acidity. Sweet with chocolate and slightly fruity notes. Uniform and balanced; smooth, velvety finish.

SPECIFICS:

Name: Sumatra Mandheling

Origin: Indonesia

Region: Batak Region of West-Central Sumatra, Aceh

Process: Giling Basah (wet-hulled), sundried

Bag Size: 132 lb.

Cupping Notes: Sumatra Mandheling is known for its smooth, full body, and its rich, complex taste. It’s  often described as earthy and intense with an herbal aroma, not found in South American or African coffees. With just enough acidity to be noticed, this Sumatran coffee has tones of sweet chocolate and licorice.The word Mandheling refers to a traditional ethnic group (also spelled Mandailing) in northern Sumatra, and the name has come to represent the better Arabica coffee from the island. This coffee is named after Sumatra’s Mandheling people – an ethnic group and not so much a region.

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Name: Fair Trade Ethiopian Yirgacheffe

Origin: Ethiopia

Region: Yirgacheffe

Bag Size: 132 lbs.

Cupping Notes: Bright acidity, good body, flowery and lemony notes in finish. Organically grown.

SPECIFICS:

Name: Fair Trade Guatemala

Processing: Wet

Bag Size: 152 lbs.

Cupping Notes: smoky, charred-wood aroma, with hints of caramel and roasted nut. Medium-body, smooth mouthfeel, with gentle charred wood notes dominating the flavor and carrying into the finish. Organically grown

SPECIFICS:

Name: Fair Trade Honduras

Origin: Honduras

Altitude: 3500 ft.

Bag Size: 152 lbs.

Cupping Notes: pleasant acidity, sweet caramel, organically grown

SPECIFICS:

Name: Fair Trade Mexican

Origin: Mexico

Bag Size: 152 lbs.

Cupping Notes: nice acidity, sweet, floral, nutty aroma, chocolate, clean and consistent. Organically grown.

Name: Fair Trade Papua New Guinea

Origin: Papua New Guinea

Processing: Pulped and sun dried

Bag Size:132

Cupping Notes: On the nose, sweet chocolate notes with fruity, smokey tones. In the cup, full bodied with nutty, chocolate, and fruity sweetness. A crisp and clean finish. Organically grown.

Additional Information: Papua New Guniea is the eastern half of a large island north of Australia. PNG is one of the least explored places left on earth, with dense rainforests, rugged mountains, and many diverse indigenous people (with over 800 languages spoken). This coffee is grown in the eastern mountainous highlands regions; 40% of the population of PNG derives income from coffee farming

SPECIFICS:

Name: Fair Trade Peru

Origin: Peru

Bag Size: 152 lbs.

Cupping Notes: delicate acidity, medium body, sweet, mild flavor, and organically grown.

SPECIFICS:

Name: Fair Trade Sumatra

Origin: Sumatra, Indonesia

Bag Size: 132 lbs.

Cupping Notes: Well rounded flavor with a sweet acidity, full body and nice finish. Organically grown.

Costa Rica is coffee incarnate, rich body balanced with appropriate acidity and a bit of toasted marshmallow sweetness up front.

Swiss Water blends coffees from two different regions: Tarrazu (rich body, nice deep acidity) and Valle Central (moderate body & acidity, sweet and clean). What do you get? Harmony.

This coffee comes from regions known for these qualities; sweet, clean, good acidity, solid cups, such as Fraijanes, Mataquescuintla, San Marcos and Esquipulas. We turn to farms and mills that could hit the mark, producers such as Finca El Cascajal and Finca La Igualdad.

Varietals are Catuai, Caturra and Bourbon.

Elevation is 1300-1650 MASL.

Sun-dried on patios.

Clean, lemony, sweet, hint of graham cracker, plus chocolate when you push the roast. Good stuff.

Our Sumatra Mandheling Grade 1 comes from the mountains around Lake Tawar in the Aceh region of northern Sumatra. This is the classic Sumatra profile: rich and earthy with deep, syrupy body and herbal notes. Darker roasting brings out bittersweet chocolate and a touch of tobacco.

Peru was the first coffee origin that adopted fair trade practices on a large scale. Rich, deep flavor with moderate acidity, cocoa and almond in the finish.