Roastery Flavors
from around the world

Brazil Cerrado

Brazil Cerrado

Cerrado is a region in the state of Minas Gerais, the largest coffee-producing state in Brazil. Coffee has been a major crop in this region since the 1980’s mainly because of the devastating black frost of 1975 that forced growers from the Parana region to relocate north to Cerrado and other areas of Minas Gerais. Today, coffee is produced by over 4,500 growers on 175,000 hectares of farmland with yields of approximately 5.5 to 6.0 million bags per year. The coffee is grown in rich soil that the natives call “Terra Roxa” or “Red Earth” and other factors such as consistent rains, high daytime temperatures, and dry winters combine to make the Cerrado region ideal for producing coffee.

Beyond the Cup

Notes of cocoa and walnuts with a creamy body – roasted full medium.

Colombia Santa Barbara Estate Excelso

Colombia Santa Barbara Estate Excelso

Don Pedro Echavarria established the Santa Barbara Estate almost three decades ago with the vision of producing a superior quality Colombian coffee. This vision is proudly shared by all in the Santa Barbara Estate family. This Estate is one of the few completely integrated coffee farms in Colombia, which ensures traceability and close quality control from seed to cup. A combination of factors such as climate, altitude, constant care, renovation of trees, and good volcanic soil provide the basis for excellent coffee production. Education and incentive programs encourage the workers to focus on quality rather than quantity. The highly technological wet and dry mill processing, coupled with attention to detail and daily cupping, enables the Santa Barbara Estate to deliver an exceptional high-quality product.

Beyond the Cup

Notes of caramel, orange and hints of raisin – roasted full medium.

Guatemala Coffee Beans

Guatemala Coffee Beans

Coffee beans grown in Guatemala typically have tasting notes indicating a full body and a rich chocolatey-cocoa flavor, and a toffee-like sweetness. Guatemalan coffees are true central American coffees. In particular the Strictly Hard Bean green coffees grown in the Atitlan and Antigua coffee growing regions in the country’s central highlands exhibit these qualities as well as a floral acidity that is often spicy or chocolaty. Some coffee reviews note that a lighter acidity is found among the coffees grown in mountain areas exposed to the Caribbean (e.g., Huehuetenango and Coban) or exposed to the Pacific Ocean (e.g., San Marcos), and these coffees tend to exhibit more of a fruity acidity and flavor

Peruvian
Coffee Beans

Peruvian
Coffee Beans

This versatile coffee bean is grown in high altitude regions in Peru. Moderately acidic with a soft body and flavor, this bean is ideal as a blending coffee or all on its own. Much like other South and Central American coffees, this varietal has a slightly nutty flavor quality, but is just a touch softer.

Decaf Mexican

Decaf Mexican

Decaffeinated using the natural Swiss Water Process, our fair trade Mexican coffee has all of the chocolate and nutty characteristics of a premium Mexican coffee, but without the caffeine.

Costa Rican

Costa Rican

Profile Sweet qualities: dates, dark grape. The finish is excellent, filling the mouth with a smooth spicy aftertaste. The coffee is complex with strong bottom structure, chocolate, malt, and a rapidly emerging mid-range of honey, dates, almost grape. The dry fragrance was predominate of apricot, sweet earth. Medium.

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