Guatemala
Guatemala produces some of the finest coffees in the Western World.  The coffees typically have a sweet spiciness and vivid toffee-like flavor.  Some exhibit a minerality that is acquired from the fresh volcanic soils so common in the country.  Higher elevations tend to produce richer coffees with a livelier acidity and greater depth of flavor.

Costa Rica
World-renown Costa Rican coffees tend to have a broader flavor, rich in body and tangy acidity.  They often show subtle caramel and citrus-fruit notes, with a faint smoky nuance.  The best are very well-balanced sweet-tasting coffees, with pungent expansive flavor and a sparkling clean finish.

Brazil
The world’s largest producer of coffee, Brazil produced a wide spectrum of varieties.  The top grades usually display a full-bodied mellow richness, low acidity and degree of sweetness unmatched by other origins.  The hallmark aroma is one of autumn leaves, or faintly smoky peat, like a fine Scotch whiskey.

Ethiopia
The homeland of arabica coffee, Ethiopia also produces an extensive range of beans, from different localities, elevations, botanical varieties and processing methods.  The high-altitude washed coffees are among the world’s finest, with a marvelous intensity and exquisite balance.  They frequently present an elegant refined flavor with chocolate and lemon notes, subtle floral fragrances and fine acidity.

Kenya
Kenya coffees are prized by connoisseurs everywhere for their medium body, racy acidity and dry wine-like character.  They often have a fruitiness reminiscent of blackberries, as well as walnut tones amid the subtle aromatic spectrum.  Their tart vibrant taste is instantly recognizable to the experienced cupper.

New Guinea
New Guinea wins the title of most overlooked and underappreciated source of high-grown arabicas.  The coffee produced in the Western Highlands reach amazing heights of elegance and finesse.  Clean, solid-bodied coffees with bracing acidity, they typically display delicate notes of tropical fruit and bitter-sweet chocolate, spices and nuts.

Sumatra
An Indonesian classic, Sumatra coffees are well-known and highly-favored in the Pacific Northwest.  Big full body, mild acidity and extremely complex aromas mark the best Sumatrans.  Aromas of earth, wood, moss and floral musk tantalize the nose.

Sulawesi
Formerly known as Celebes, the Indonesian Island of Sulawesi produces a coffee well worthy of attention.  The cup is distinguished by typical full syrupy body, low acidity and smooth sweet chocolate tones.  The aroma is deeply complex and multi-dimensional, with notes of woodsy earth, nuts and herbs.

Organic Coffees

Timor
East Timor recently won its independence and the coffee industry there has since begun to flourish.  Our source produces us with a certified organic coffee of notable worthiness.  The texture is creamy-rich, with muted acidity and aromatic notes of dark cocoa, vanilla and roasted nuts.

Mexico
Shade-grown Mexican coffees are typically light, bright and fragrant, with medium body and aromatic notes of caramel, honey and cane syrup.  Oaxaca’s finest have a spicy floral nuance, while the coffees from Chiapas are often fuller-bodied and more concentrated in flavor.