Bean:

Roast: Medium
Origin: Harrar region, Ethiopia
Process: Natural
Altitude: 1510-2120 meters

Cup:

Notes: Think dark chocolate, red wine, blueberries and blackberries
Body: Heavy
Acidity: Low

Single Origin - Full City Roast

Cup: Ethiopia Yirgacheffe has a delicate aroma, medium body, and medium-high acidity, with notes of ripe apricots, blueberries and green tea.

Process: Wet processed, sun-dried.

Altitude: 1500-1800m

Single Origin - Full City Roast

Cup: Most Kenyan coffee is grown North and East of Nairobi at altitudes of 4900-6800 feet and harvested primarily in March and April, with a secondary harvest in October and November. Kenyan coffee is characterized by medium body and acidity with citric, berry undertones, and a decidedly winy flavor.

Altitude: 1500-2100 meters

Single Origin- Full City Roast

Cup: A singular, rounded bean which yields a mellow, medium-bodied cup with sweet berry-like undertones.

Coffee was introduced to Tanzania from Reunion (Bourbon) island in the late 1800's. Instead of producing two half-spheres per cherry, a peaberry occurs when only one of these halves fully matures, yielding a singular, rounded bean. This mutation is present in only 4% of their crop. 

Brazil is the world's largest producer of coffee, responsible for one-third of all coffee consumed on the planet. The Brazil Santos coffee bean is grown on nearly 300,000 fazendas (farms), where it is generally strip-picked and processed using the dry method.

Cup: Light in body and medium-low in acidity, Brazil is characterized by its earthy, nutty undertones.

BEAN:

Roast: Medium
Process: Washed

CUP:

Notes: Think Hazelnut, Citrus Rind, Savory & Sweet
Body: Medium-High
Acidity: Medium-High

In Colombia, the highest grade a coffee can be given is the supremo designation.

BEAN:

Roast: Medium
Origin: La Pastora Tarrazu
Process: Washed
Altitude: 1300+ meters

CUP:

Notes: Think Popcorn, Raspberry, Leather
Body: Light
Acidity: High

This fair-trade, top grade Guatemalan coffee yields a full-bodied cup with a high acidity, nutty/smokey undertones and a crisp clean finish.

BEAN:

Roast: Medium
Origin: Huehuetenango
Process: Washed
Altitude: 1200+ meters

CUP:

Notes: Cacao Nibs, Oak, Toffee
Body: Full
Acidity: High

Introduced in the mid-1700's, but not developed until the mid-1800's, Guatemalan coffee is grown on the slopes of the Sierra mountains at altitudes between 2300 and 5600 feet.

With medium acidity and a light body, this high grown, or Altura coffee, presents peach notes, toasted grains, and a sweet cinnamon aroma.

Altitude: 800 meters - 1600 meters

Cup: Full, deep, syrupy. Aromatic wood, dark chocolate, almond, orange in aroma and cup. Rich, roundly expressed acidity, big body. Long, sweet, slightly drying finish saturated with dark chocolate and orange. 

Bright, lively, medium body, higher acidity, and a subtle sweetness, from the APESI cooperative.

Altitude: 500 - 2000m
Type: Arabica - Typica

India Monsooned Malabar

Single Origin - Full City Roast

Cup: Heavy body, low acidity and exotic, spicy overtones make this a very unique cup.

Coffee was introduced to India in the late 1600's but due to the devastating Coffee Leaf Rust in the late 1800's, it wasn't until 1920 that arabica was reintroduced.

Surprisingly the worlds third-largest coffee producer, Indonesia has a diverse selection of coffees to experience. Arabica accounts for only 10% of Indonesia's production and these true estate Javas are difficult to obtain.

Cup: Low acidity, full body, and slightly spicy,earthy, and faint nutty undertones distinguish Java from its Indonesian neighbors.

Single Origin - Full City Roast

Cup: Mild acidity and light body with rich, earthy, faint nutty undertones distinguishes Papua New Guinea from its Indonesian counterparts.

Arabica coffee was brought to Papua New Guinea in the 1930's from Jamaica and represents 90% of the coffee produced there.

Single Origin - Full City Roast

Cup: Natural milling slowly dries and hardens the ripe cherries, contributing earthy flavors and further muting Sumatra's low acidity. Sumatra's syrupy body, low acidity and earthy flavors make for a very bold cup!