|BEST SELLERS: Single Origin Coffees|
|Sumatra: Dry cocoa and notes of pipe tobacco, muted acidity and full body.||Ethiopia Yirgacheffe: Herbal flavors with notes of lemon zest and sweet chocolate and bright acidity.|
|Costa Rica: Sweet citrus fruits, hints of vanilla and spices with a clean, bright acidity.||Colombia: Sweet berry and light citrus flavors, with a crisp fruit acidity.|
|Papua New Guinea: Flavor of dried cherries and apricots with a nice tangy acidity.||Guatemala: Sweet berry with hints of pepper and a bright acidity.|
|Brazil: Chocolate and nutty flavors with a mild acidity.||Kenya Peaberry: Sweet berry/citrus flavors, lively acidity.|
Stockton Graham & Co.® offers the following Single Origin Coffees:
(Printable PDF of all Single Origin Information)
Brazil Alta Mogiana
These carefully selected beans really add to the complexity of the coffees flavor. This is a very approachable and well-rounded coffee that can be appreciated by even the novice coffee consumer.
AROMA: Nutty – Caramel BODY: Medium – Gentle FLAVOR: Nutty & Buttery
ACIDITY: Soft – Low AFTERTASTE: Sweet – Chocolate & Nut
Colombia Medellin Excelso
One of the highest grades of coffee available in the country of Colombia, this particular coffee has the ability to please both the seasoned coffee enthusiast and the casual coffee drinker. A silky body and a crisp aftertaste incorporate a “back-to-basics” style drink which markets well.
AROMA: Sweet – Fruit BODY: Medium – Silky FLAVOR: Sweet Notes – Clean
ACIDITY: Crisp – Fruity AFTERTASTE: Subtle Sweetness – Clean
Costa Rica La Candelilla Estate
This year, we cupped 7 new Costa Rica samples, and this one from the beautiful La Candelilla Estate located in the Tarrazu valley was extraordinary! It offers the classic features we look for in a Costa Rica bean, including a nice acidity and creamy body, with added fruity and spicy notes.
AROMA: Sweet, Chocolate/Cocoa, Honey/Dried Nuts BODY: Light, Smooth FLAVOR: Pronounced Sweet Citrus Fruitiness
ACIDITY: Medium AFTERTASTE: Finishes Tangy
Ethiopian coffee has a distinct fruity flavor that significantly brightens the drink. This year, our choice is the Ethiopia Yirgacheffe, which offered the best flavor and cleanest taste in cuppings of Ethiopian beans, including a zesty fruitiness combined with hints of spice.
AROMA: Fruity – Sweet – Hints of Spices BODY: Medium – Soft and Velvety
FLAVOR: Herbal – Lemon Zest – Sweet Chocolate
ACIDITY: Bright AFTERTASTE: Clean – Crisp
Guatemala Coban La Cascada
This is a coffee that can serve as the representative for all of Central American coffee. The wet-processing and moderate altitude it is grown in contributes to an acidic and full-bodied coffee, which will satisfy the need for variety in any cafe.
AROMA: Deep Berry Notes BODY: Silky Smooth – Syrupy FLAVOR: Sweet Berry – Hint of Pepper
ACIDITY: Tangy – Sweet AFTERTASTE: Longlasting – Tangy
This varietal has been selected for its bright and peppery acidity, which adds a unique liveliness to your cup. Peaberry is an undersized berries as a result of low sunlight and various other factors and it is sought after for its concentrated flavor profile.
AROMA: Deep Berry Notes BODY: Silky Smooth – Syrupy
FLAVOR: Sweet Berry Notes – Hint of Pepper
ACIDITY: Tangy – Sweet AFTERTASTE: Long Lasting – Tang
India Monsoon Malabar
This coffee is monsoon processed, which means that after it is harvested and bagged it is left in a warehouse open to the monsoons and elements. This “ages” the bean. Unlike normal processed beans, this one is yellow and roasts more quickly.
AROMA: Sweet Notes BODY: Medium FLAVOR: Dried Leather, Spicy
ACIDITY: Low AFTERTASTE: Nutty, Woody
Papua New Guinea Baroida Estate
Though most Southeast Asian coffees are typically dry processed this Papua New Guinea favors wet processing. The unique acidity produced by this process in combination with the natural body of the South Pacific, makes this a delightful cup of coffee.
AROMA: Fruit, Jammy, Vanilla BODY: Soft, Creamy, Delicate FLAVOR: Dried Cherry & Apricot, Spicy
ACIDITY: Tangy AFTERTASTE: Dried Fruit – Lingering
Sumatra Mandheling Triple Picked
This coffee varietal is roasted at a dark level in order to omit winey flavors in favor of baker’s chocolate notes and a heavy body. Sumatra Mandheling is also incorporated into many of our espresso blends because of its full body and intricate flavor.
AROMA: Sweet – Slightly Floral BODY: Heavy – Syrup FLAVOR: Pipe Tobacco – Dry Cocoa
ACIDITY: Muted – Dry AFTERTASTE: Full – Baker’s Chocolate
This Tanzanian coffee has been selected for its strong levels of acidity. The high acidity in this varietal magnify the flavor profile and is even stronger in peaberry form. The coffee is wet processed, eliciting bright notes and a balanced, creamy body.
AROMA: Sweet – Mild Fruit BODY: Balanced – Creamy FLAVOR: Earthy, Woody, Dark Chocolate
ACIDITY: Bright – Tangy Throughout AFTERTASTE: Long – Bright Citrus
This particular varietal offers customers an excellent example of a traditional Indonesian coffee. Dark chocolate, earthy and soft acidic notes characteristic of Indonesia are highlighted.
AROMA: Spicy – Peppery BODY: Heavy – Smooth FLAVOR: Citrus, Bright, Sweet, Balanced
ACIDITY: Dry – Subtly Tangy AFTERTASTE: Complex, Spicy, Slightly Sweet
Kenya AA Plus Iyego
Iyego is one of the most distinctive coffees found in Africa, and it certainly stands out in Kenya. Bright, lively tones and citrus characteristics make you rethink the possibility of coffee, and there is a wide range of flavor in every sip. Sweet tangerines, citrus fruit and warm chocolate notes will linger on the tongue.
AROMA: Floral – Sweet BODY: Gentle – Well-Rounded FLAVOR: Sweet Chocolate – Fruity
ACIDITY: Dry – Lime AFTERTASTE: Very Long – Sweet Tangerine