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.
Cupping Attributes
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.
Cupping Attributes
AROMA: Sweet – Fruit BODY: Medium – Silky FLAVOR: Sweet Notes – Clean
ACIDITY: Crisp – Fruity AFTERTASTE: Subtle Sweetness – Clean
Costa Rica Tarrazu
This year’s Tarrazu has more nuances, but still contains the vibrant and clean acidity you expect in a high grown Costa Rica bean.The region received much cooler temperatures at night during this year’s harvest cycle, creating a more complex and sweet flavor in the bean.
Cupping Attributes
AROMA: Sweet Fruit, Vanilla, Hints of Spice BODY: Cream – Silky FLAVOR: Citrus Fruit, Sweet, Juicy
ACIDITY: Clean – Bright AFTERTASTE: Sweet – Lingering of Sweet and Spice Notes
Ethiopia Sidamo
Ethiopian coffee has a distinct fruity flavor that significantly brightens the drink. Experts consider this coffee to be more traditional and earthy in flavor. Sidamo coffee also has a light body and even some wine-like notes.
Cupping Attributes
AROMA: Earl Grey, Chocolate, Berries BODY: Medium – Creamy FLAVOR: Milk Chocolate – Berry Notes
ACIDITY: Medium – Tangy AFTERTASTE: Sweet Berries
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.
Cupping Attributes
AROMA: Deep Berry Notes BODY: Silky Smooth – Syrupy FLAVOR: Sweet Berry – Hint of Pepper
ACIDITY: Tangy – Sweet AFTERTASTE: Longlasting – Tangy
Kenya Peaberry
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.
Cupping Attributes
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.
Cupping Attributes
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.
Cupping Attributes
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.
Cupping Attributes
AROMA: Sweet – Slightly Floral BODY: Heavy – Syrup FLAVOR: Pipe Tobacco – Dry Cocoa
ACIDITY: Muted – Dry AFTERTASTE: Full – Baker’s Chocolate
Tanzania Peaberry
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.
Cupping Attributes
AROMA: Sweet – Mild Fruit BODY: Balanced – Creamy FLAVOR: Earthy, Woody, Dark Chocolate
ACIDITY: Bright – Tangy Throughout AFTERTASTE: Long – Bright Citrus
Sulawesi Toraja
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.
Cupping Attributes
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.
Cupping Attributes
AROMA: Floral – Sweet BODY: Gentle – Well-Rounded FLAVOR: Sweet Chocolate – Fruity
ACIDITY: Dry – Lime AFTERTASTE: Very Long – Sweet Tangerine