Guatemalan Antigua - A medium to heavy bodied coffee with a clean, sweet taste and a bright acidity. This rich coffee is grown at altitudes of 4,500 feet or higher, making it one of the highest grown coffees in the world.
Brazil Bourbon - Brazil’s best-washed coffee has a smooth flavor with a moderate acidity and a light to medium body. “Bourbon” refers to the variety of coffee Arabica on which these beans grow. These are considered to be the best of Brazil.
Columbian Supremo - The nation’s highest grade produces a full, well-balanced flavor that makes it the most popular coffee in the United States.
Costa Rican Tarrazu - One of the most admired Central American coffees, this full bodied coffee has a robust richness, higher acidity and a smooth clean finish.
Ethiopian Harrar - This “handmade” coffee is processed carefully by the traditional dry method. It grows on such a small scale and by such simple methods that it is almost certainly free of chemicals. Harrar has a full-bodied richness and a bold tantalizing flavor, with a smooth, lingering, slightly wine-like finish.
Ethiopian Yirgacheffe - One of the most admired washed coffees in the world, it shows little of the wild qualities of the neighboring coffees. Instead, it’s distinguished by its gentle flavor, fruit-like acidity and distinct flowery brightness.
Indian Monsoon Malabar - The coffee is exceptionally smooth, mellow & full-bodied in the cup with a pleasant earthy flavor. It is called “monsoon” because of the practice of letting the green coffee beans sit out in the weather before processing.
Indian Mysore - From the Karnataka state formerly known as Mysore, this coffee yields a wonderful distinctive brew low in acid with a spicy, earthy flavor and good finish.
Java Estate - This Indonesian bean displays flavor characteristics similar to the other coffees in the area, but usually has a lighter body and slightly higher acidity level, more common to coffees from the Americas.
Kenya AA - This coffee grows mainly on small estates along the sides of Mt. Kenya. It has a medium to full body, delicate acidity, a smooth wine-like flavor and an almost blueberry aroma.
New Guinea Plantation A - The favorite of New Guinea’s offerings is moderately rich and medium-bodied with a slight tartness and the low-key acidity that distinguishes all of the coffees of the Malay Archipelago and Indonesia.
Peruvian Chanchamayo - This coffee from the Chanchamayo valley, about 200 miles east of Lima in the high Andes, has the best reputation of the land. This is a light-bodied coffee with a mild acidity. It is flavorful and aromatic.
Sulawesi Kalossi - Coffee from the island of Sulawesi (formerly Celebes) Indonesia has a rich and complex flavor. It differs from neighboring coffees because of its slightly higher acidity, yet still maintains the full, heavy body and sublime aroma typical of the region.
Sumatra Mandheling - The most famous of the Indonesian coffees, the Mandheling is among the worlds finest. It has the lowest acid level of all the world’s coffees. It also displays rich flavor, extraordinarily full body and a distinctly vibrant low key acidity.
Yemen Mocha Mattari - Since the mountains of Yeman are practically free of parasites, their coffee is grown organically. In the cup, one is drawn in by its wild, beautiful aroma. Its high acidity, full body, exotic flavor and exceptional quality are due to the natural richness of the soil as well as the attention given to harvesting and processing.
Tanzanian Peaberry - This intriguing bean embodies a bit more sweetness than other African coffees. A snappy acidity with fruity undertones complements the delicate wine-like flavor.
Kauai Estate Reserve - The largest plantation in Hawaii is located on the Garden Island. It has a mild, well-balanced taste and enticing aroma.
