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Origins: Mexican / Brazil / Brazil Peaberry

Certification: Brazil, Brazil Peaberry – Rainforest Alliance
Mexican- Organic
 

Smooth sweet caramel, stone fruits, dark chocolate and hazelnut notes. Silky velvety body carries through a toffee finish.

Origins: Brazil / Honduras

Certification: Brazil Rainforest Alliance

Well balanced cup, bright apricot acidity, dark chocolate with a roasted almond finish.

Origins: Brazil / Brazil Peaberry / Honduras / Mexican / Guatemala

Certification: Brazil, Brazil Peaberry – Rainforest Alliance
Mexican – Organic
 

Crispy juicy acidity, with notes of malt, dark chocolate and berries. Body carries through to a creamy caramel finish.

Origins: Ethiopia Yirgacheffe / El Salvador / Colombian

Certification: Colombian – Organic

A delicate balance of tropical fruits, lemon and orange citrus, honeyed tea and a smooth syrupy texture. Balanced acidity, with a caramel and sweet toffee creamy finish.

Origins: Mexican / Honduras / Ethiopia

Certification: Mexican – Organic

A bright sweet cup, with a complex fruit acidity and soft green apple notes.

Certification: Rainforest Alliance
Region: South Minas Gerais
Altitude: 780 – 1350 m.a.s.l
Varietal: Mundo Novo, Acaia, Catuai, Icatu
Process Method: Washed Natural and Pulp Natural
Cupping Score : 81.5

Big bold body with orange acidity. Strong dark Cocoa notes with a creamy caramel finish.

Region: Gedeb
Altitude: 1700 – 2500 m.a.s.l
Process Method: Fully Washed
Varietal: Ethiopian Heirloom Grade 1
Cupping Score: 87

Very clean and citrusy acidity, with floral, berry, peach and bergamot notes. Silky texture with bright sweet milk chocolate finish.

Certification: Specialty grade A -18+
Region: Wahgi Valley Western Highlands
Altitude: 1400 – 2200 m.a.s.l
Process Method: Fully Washed
Variety: Arusha, Bourbon, Typica
Cupping Score: 83.25

Green apple, honey, hazelnut notes up front, finished with a creamy body and a lingering of black tea. A great drinking coffee as an espresso or milk based.

Region: Kamonyi District
Altitude: 1250 – 1550 m.a.s.l
Varietal: Bourbon
Process Method:  Natural Grade 1
Cupping Score: 86.75

Boozy wine and spice notes up front, moving to walnut, molasses and cherry liqueur. Smooth rounded body carries through to a sugary black tea finish

Certification: Proceeds fund Indian Tiger conservation and research at Khana National Park in India
Region: Baba Budangiris
Altitude: 1000 – 1500 m.a.s.l
Process Method: Fully Washed
Cupping Score: 81.25

A clean coffee with notes of honey, hazelnut and soft plum. Medium citrusy acidity, finishing with sweet milk chocolate and black tea.

Certification: Rainforest Alliance and Organic
Region: Sierra Nevada de Santa Maria
Altitude: 1350 – 1550 m.a.s.l
Varietal: Typica, Castillo, Caturra
Process Method: Fully Washed
Cupping Score: 83

Rich bodied cup with notes of malt and almond. Subtle apricot acidity and fruit lingers in a chocolate finish.

Certification: Organic
Region: Matagalpa
Altitude: Strictly High Grown
Process Method: Fully Washed

Orange and soft peach notes throughout, with a green apple acidity and textured hazelnut finish.