Batch 0995 Single Origin Coffee:
Brazil is the world’s leading grower of coffee so it is inevitable that the country would produce many excellent crops. The Mogiana Alta region, where this coffee was grown, is known for producing exceptional coffee with smooth, light notes. Grown at altitudes of 1000 meters in the southeast highlands of Brazil, Esmeralda is naturally processed and sun-dried on patios. The name, which means “emerald” in English, is perfect for this medium-bodied jewel of a coffee.
AROMA: Toasted Hazelnut
BODY: Light – Smooth
FLAVOR: Hazelnut – Buttercream – Chocolate
ACIDITY: Mild – Tangy
AFTERTASTE: Tangy – Toasted Hazelnut
Colombia Supremo Pitalito
Colombia, the second largest producer of coffee in the world, is perhaps the best recognized source of specialty coffee. The town of Pitalito, which lies in the Valley of Laboyos in the Huila region, produces superior graded Supremo. The Colombia Supremo Pitalito shows off one of Colombia’s richest coffee micro-regions—its perfect blend of weather, altitude and soil producing some of the best coffee in the country.
AROMA: Malt – Dried Fruit – Brown Sugar – Lavender
BODY: Medium – Balanced
FLAVOR: Caramel – Malt – Orange Rind – Herbals
ACIDITY: Red Wine – Dry
AFTERTASTE: Dry – Powdery – Lingering
The coffee of Colombia is famed around the world for its high quality and smooth taste. We sourced our Colombia Decaf because we want everyone to be able to enjoy the rich flavor, even if they do prefer their cup without the caffeine. These beans are hand-picked at the peak of ripeness, processed using traditional methods and then sent to be decaffeinated using the Euro-prep process. This maintains the coffee’s perfect balance of acidity and fruity sweetness.
AROMA: Brown Sugar – Malt
BODY: Medium – Balanced
FLAVOR: Caramel – Malt
ACIDITY: Red Wine
AFTERTASTE: Dry – Cocoa
Costa Rica Romelia
Our Costa Rica Romelia is grown and milled just outside Costa Rica’s historical Tarrazu region in an area bordering the Palmichal rainforest. Named after the sister of one of the first families to plant coffee in the region, the Costa Rica Romelia is unique for its aromas of sweet orange zest and honey. These are two delicate notes that define the coffee in terms of fragrance, flavor and aftertaste. We roast the Romelia beans a bit lighter to preserve these delicate flavors.
AROMA: Honey – Orange Zest – Milk Chocolate
BODY: Well-Rounded – Silky
FLAVOR: Honey – Sweet Orange Zest
AFTERTASTE: Refreshing – Light Honey
Guatemala La Cascada
La Cascada is from Finca Flor del Rosario, a farm in the Alta Verapaz region of north central Guatemala. The first harvest took place in 1988, so in a very short time, this plantation has earned a reputation as one of the very best farms in Guatemala. Named La Cascada for the numerous local waterfalls, this smooth, top coffee is grown at an elevation of 1200-1600 meters and wet processed. It shines with citrus fruit and floral notes and has a pleasant, lingering aftertaste.
AROMA: Floral – Citrus – Carmelized Sugar
BODY: Smooth – Round
FLAVOR: Caramel – Milk Chocolate – Toasted Marshmallow
ACIDITY: Bright – Sweet Citrus
AFTERTASTE: Crisp with a Lingering Acidity
Kenya AB Lenana
This limited-edition coffee delights with its vibrant, citrus aromatics and transports us with its lavish, syrupy body. A rare single-estate offering, the Ruera Estate coffee is grown on one of the oldest coffee farms in Kenya. It is processed in the Kofinaf coffee mill, which was the first-ever UTZ-certified mill in the world. The mill is Fair Trade and Rainforest Alliance Registered.
AROMA: Vibrant – Grapefruit – Permeating
BODY: Full – Syrupy – Lavish
FLAVOR: Stone Fruits – Tangerine – Spice
ACIDITY: Bright – Tart
AFTERTASTE: Long Lasting – Spicy
Nicaragua Selva Negra
The Selva Negra Estate has been a leader in sustainable farming since 1975. It follows strict standards of shade growing, which leaves rainforest and animal habitat intact, and uses renewable energy sources. Estate workers are provided housing, healthcare, schools and scholarship opportunities. The respect that the farm shows to the environment and its workers inspires this exceptional Rainforest Alliance Ceritied™ coffee.
AROMA: Honey – Caramel
BODY: Medium – Creamy
FLAVOR: Sweet – Chocolate – Toasty
AFTERTASTE: Sweet – Smooth
Papua New Guinea Mile High
Mile High is the grade A coffee from the Arokara Co-Op, a group of plantations in the Eastern Highlands of Papua New Guinea. The plantations are owned, managed and staffed by clans who do not use any chemicals or fertilizers in the production process. Grown at around 1800 meters altitude, the cherries are handpicked, washed with fresh mountain stream water and then sun dried for 7-12 days in the tropical air. The result is a round, smooth and creamy cup with flavors of milk chocolate and tangy dried plum.
AROMA: Mildly Sweet – Fruity
BODY: Round – Smooth – Creamy
FLAVOR: Milk Chocolate – Tangy Dried Plum
ACIDITY: Medium – Subtle
AFTERTASTE: Pleasantly Fruity – Lingering
Peru French Roast
The coffee of Peru, which is known for its muted acidity and medium body, is perfect for a darker roast. We roast these beans to a full second crack, but not long enough for the oils to emerge. This traditional French roast level really caramelizes the sugars and provides a nuanced, slightly smoky flavor. For those who enjoy a darker cup, our Peru French Roast shows off the best of this up-and-coming coffee-growing country.
AROMA: Dark Cocoa
FLAVOR: Toffee – Mocha – Slightly Smoky
AFTERTASTE: Semi-Sweet – Lingering
Sumatra Karo Highlands
Grown on small farms at an altitude of 1400-1800 meters above sea level, this coffee is one of our favorites. After picking, the beans are partially sun dried then processed in a semi-wet state using a unique traditional method called Giling Basah, which literally means “wet grinding”. This gives the beans (triple-picked for size and quality) a unique bluish-green appearance. The result of this processing is a coffee that is often described as semi-sweet, earthy, and herbaceous. These coffees also tend to have less acidity and are considered smoother and full-bodied. Our coffee, from the Karo Highlands near Lake Toba in the Lintong region, is roasted to a full second crack and has a cleaner overall taste.
AROMA: Mild Earth – Dark Chocolate
BODY: Creamy – Full-bodied
FLAVOR: Caramelized Sugar – Baker’s Chocolate
ACIDITY: Very Low
AFTERTASTE: Lingering Semi-sweet Cocoa
With its low acidity, strong body and distinctive earthy flavors, the coffee of the exotic Indonesian island of Sumatra has long been a favorite with those who love a good, steaming cup in the mornings. We know that sometimes, however, coffee-lovers want the taste without the caffeine. With this fine 100% Arabica coffee, harvested high in the tropical jungles, we now offer the same flavors and quality levels in a delicious decaf version of our always popular Sumatra.
AROMA: Honey – Caramel
BODY: Medium – Creamy
FLAVOR: Bittersweet Chocolate – Roasted Nuts
AFTERTASTE: Bittersweet – Smooth