FLAVOR: Chocolate, Nuts, Fruity finish BODY: Full, Round ACIDITY: Light AROMA: Lightly Sweet ALTITUDE: 900-1,250 meters above sea level REGION: Cerrado (southwest Minas Gerais) ABOUT THIS COFFEE The suggested roast for this classic coffee is medium-dark, or even dark roast for a bold, rich cup. Recommended for espresso, cappuccino, and French Roast lovers. Expert tasters, or “Q graders”, describe this…
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FLAVOR: cocoa, lemon and orange notes, nutty BODY full, smooth & buttery ACIDITY bright AROMA sweet, brown sugar, chocolatey ALTITUDE 1,200-1,800 meters SOIL volcanic ABOUT THIS COFFEE Balanced and rich, with a full body. Recommended as a medium roast for early morning and afternoon. Coffee beans are picked, washed, and sun-dried. Expert coffee graders describe it as rich, with a…
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FLAVOR: Red apple, Dark chocolate, Nougat BODY: Creamy and Sweet ACIDITY: Mild AROMA: Red Fruit, Brown Sugar ALTITUDE: 1,500-1,900 meters SOIL: Clay Loan ABOUT THIS COFFEE Recommended as a medium to medium/dark roast for any time of the day. The cup profile includes red apple, dark chocolate, nougat and raisin flavors, with mild acidity and creamy-sweet milk-chocolate body. It grades…
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FLAVOR: Sweet, with Notes of Milk Chocolate, Citrus, and Brown Sugar BODY: Full ACIDITY: Bright AROMA: Caramel ALTITUDE: 1,640 meters SOIL: Clay Loam ABOUT THIS COFFEE Recommended as a medium roast for your first cup of the day. These coffee beans yield a crisp citric and bright cup of coffee with a smooth, full body. A sweet balanced flavor, with…
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FLAVOR: Fruity and Nutty BODY: Balanced ACIDITY: Bright, Sweet and Vibrant AROMA: Sweet ALTITUDE: 900-1,100 Meters SOIL: sandy clay ABOUT THIS COFFEE Recommended as a medium roast for a great start to any day. Harvested and sun-dried from December through March, these beans are grown in the Chiapas region of Mexico, bordering Guatemala. With its sweet aroma, the flavor is…
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FLAVOR: Balance Cup with Milk Chocolate, Citrus, Buttery & Herbal Notes BODY: Smooth, Medium to Light ACIDITY: Mild and Sweet AROMA: Sweet Honey ALTITUDE 1,000-1,550 Meters SOIL: Clay ABOUT THIS COFFEE Recommended as a medium roast to be enjoyed any time of the day. In 1975, 228 coffee producers and their families (including 30 women producers) began working and selling…
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FLAVOR: Overall Sweet Notes, With Lemongrass, Plum, Light Nougat ACIDITY: Crisp BODY: Rich Medium to Full Body ACIDITY: Crisp AROMA: Sweet Brown Sugar, Black tea, Anise ALTITUDE: 1,200-1,600 Meters SOIL: Volcanic ABOUT THIS COFFEE Recommended as a medium to medium/dark roast for a flavorful rich cup any time of the day. Tanzania’s coffee crops produce more peaberries than other countries,…
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