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Pleased to bring you this excellent lot of coffee from the Huila department of Colombia. It has a classic Colombian profile…nice body and acidity, chocolatey, fruity and nutty. This coffee comprises three Arabica varietals which thrive in the high-altitude, shade-grown rainforest environment: Caturra (80%), Variedad Colombia and Castillo, grown on small shareholder plots at an average altitude of 1700 meters. A delish, everyday breakfast coffee.

A region covering the Northeast state of São Paulo and also some areas in the state of Minas Gerais. Some of Brazil’s best coffees come from this area because of the natural conditions of altitude, climate, and ideal rainfall. These current offerings are Fine Cup (FC), the highest cup category in the Brazilian coffee grading system. Due to their relatively low acidity, creamy body and sweet flavors, these coffees are great in espresso blends.

CUPPING NOTES: Medium acidity and body, Cocoa, roasted almond, vanilla.

Smallholders in the district of Paranginan, Humbahas Province in Karo Highlands enjoy a warm climate, high altitudes and favorable soil—all ideal conditions for Arabica coffee. Sumatran coffee has increased body and deep earthy notes. Wet-hulling is something of a hybrid between a natural and a washed. First the coffee runs through a depulper and then it ferments overnight. The farmers dry the parchment to around 50%. A collector dries it down to about 25% and then sends it through a huller to remove the parchment layer. Finally, the coffee is dried down to about 12 to 13% before export.

CUPPING NOTES: Medium Acidity, Full Body, Creamy, Dark Chocolate, Brown Spice, Lingering Finish.

Rich in body and sharp in flavor, with a snap of very dry wine.

Strongest of the blends. Heavy body and a flavorful aftertaste. A combination of Mocha Java, Sumatra, Olde Vienna and Espresso.

Famous hazelnut flavor blended with natural banana flavor.

A new twist to an old theme – banana hazelnut muffin meets chocolate chunks! Reminiscent of a summer-time ice cream favorite!