Home > Single Origin Coffees

Coffee from the Americas Coffee from Africa Coffee from Asia
Much like wine grapes, coffee takes some of its flavor from the soils in which it grew. We invite you to explore the variety in natural flavor that single origin coffees have to offer.


Step 1: Choose Your Bean

*Sweet, Fruity, Floral, or Vanilla (Ethiopia, Nicaragua, Kenya)
*Nutty, Smokey, or Caramel (Mexico, Brazil, Colombia)
*Great Coffee Aroma and Flavor (Costa Rica, Colombia, Brazil, Nicaragua)
*Rich, Earthy, or Dark Chocolate Bitterness (Sumatra, Colombia, Nicaragua, India)

Step 2: Choose Your Roast

*Light-Medium/Light: Naturally sweeter, higher in caffeine. Hints of flowers, fruit, and citrus (Great roast for Ethiopian)
*Medium: All around coffee flavor. Hints of sweetness but deeper flavor. (Great roast for Costa Rican)
*Medium/Dark: Richer flavor, slightly nutty, still hints of sweetness, more depth and body. (Great roast for Nicaraguan)
*Dark: Rich, deep, and full bodied. Goes well with desserts or flavored creamers. (Great roast for Sumatra and Indian Malabar)

Step 3: Amount and Grind

*Order what you will probably use in 10-14 days.
*Freezing whole beans extends flavor for about 7-10 days, but allow beans to come to room temperature before grinding.
*It's always preferable to grind immediately before brewing.
Coffee from the Americas Coffee from Africa Coffee from Asia
Generally known for medium bodied coffees that are great alone or with a wide range of savory and sweet foods.
African coffee ranges from the sweet, fruitiness of Ethiopian to the fuller bodied flavors of Tanzania and Uganda (When available).
Complex, Full Bodied, Rich, Chocolatey
Sort By:
Page of 1
Nicaraguan Diego Chavarria Estate Costa Rican Tarrazu FTO Colombian Excelso
This coffee, with its nut and vanilla aromas, medium body, and mild acidity, is relaxing when enjoyed alone and pairs well with seafood, shellfish, lighter main courses, and desserts.
Lighter roasting brings out the gentle vanillas while darker roasting heightens the nutt flavors.
This strictly hard bean coffee from central Costa Rica offera a clean mouth feel, a pleasant balance between acidity and sweetness, as well as flavors of fruit and chocolate.


Lightly roasting brings out the sweetness while darker roasts bring chocolate flavors.
This coffee has a medium body with a vibrant acity and fruity flavors in the finish.


Lighter roasting brightens the flavors while darker roasting allows richer flavors to shine.
Brazil Daterra Guatemala Antigua Honduras
Due to the way these beans are dried, this coffee tends to have a natural sweetness and acidity balance with a lighter body.


Light roasting creates a sweeter coffee with slight tang. Darker roasting mutes the acidity and heightens the flavors of nut and earth.
This Reserve coffee has a medium body and acidity. It also exhibits a slight cinnamon flavor.


Light roasting heightens the acidity and vanilla aromas. Darker roasting brings nutts aromas to the fore.
This coffee has a medium body and clean mouthfeel. It also exhibits a smokey sweetness in the background.


Lighter roasting brings out the tangy sweetness while darker roasting heightens the deeper flavors of smoke.
Brazil Santos Decaf Ethiopian Yirgacheffe Kenya AA
This coffee is decaffeinated in a method to preserve as much of the original flavor as possible and the result is a very rich decaf.


Lighter roasting brings out the clean and sweet flavor. Darker roasting heightens the flavors of earth.
These beans are taken from the fruit immediately after harvest which rounds the flavors of fruit and wine as well as floral aromas. This is a light, naturally sweet, and fruity coffee.


Light roasting is sweet and vibrant while medium roasting preserves the sweetness and mutes the acidity. Dark roasting is not recommended.
Kenyan coffee is known for its balance of sweet acidity, deep, resonating flavor, and medium body.


Lighter roasts bring out the sweetness and scidity while medium and darker roasts create fuller body.

Sumatra Mandheling Indian Monsooned Malabar Tanzanian Peaberry
This most resonant coffee lingers in the mouth and sweetens as it cools. Flavors and aromas of earth and bittersweet chocolate are evident.


Medium roasting produces a lighter, cup with depth and body. Darker roasting allows the earthiness with chocolates to dominate. Light roasting is not recommended.

This coffee gets its name from the process by which beans are stored in open sided facilities for several months in order for the moisture of the monsoon season to dull the acidity and add an earthy quality to the bean.


Light and medium roasting heightens the sweet pungency while darker roasting deeper, earthier flavors.

Tanzanian Peaberry is known for rich flavor and a slight wine-like snap. Peaberry refers to the genetic anomaly that results in a singe, round bean in the cherry as opposed to the regular two, flat-sided beans. This results in a boost in flavor, aroma, and depth. Most popular roast: medium/dark This coffee pairs well with a wide range of savory and sweet foods. From breakfast to desserts, Tanzanian Peaberry can elevate a dish or be enjoyed as a luscious stand alone beverage.
World Match Racing Tour Coffee Coffee Tour
The excitement and energy of the World Match Racing Tour in your mug! This is the coffee the sailors drink!

This exclusive blend of beans from three continents not only represents the global nature of the WMRT, but also brings you the best from each location.

Learn more about the World Match Racing Tour HERE.

Each month, 16 oz of freshly roasted coffee will arrive at your door! Experience new origins, blends, and flavors without leaving the comfort of your home. Adjust your preferences at any time with no obligation.