Single Origin Coffee

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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.

****COFFEE GUIDE****

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

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Gift Certificate	Nicaraguan Diego Chavarria Estate	Costa Rican Tarrazu FTO

Give the gift of great coffee! Choose your gift amount and you're ready to go!	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. MOST POPULAR ROAST: MEDIUM/DARK Lighter roasting brings out the gentle vanillas while darker roasting heightens the nut 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. MOST POPULAR ROAST: MEDIUM Lightly roasting brings out the sweetness while darker roasts bring chocolate flavors.


Colombian Excelso	Brazil Daterra	Guatemala Antigua

This coffee has a medium body with a vibrant acity and fruity flavors in the finish. MOST POPULAR ROAST: MEDIUM/DARK Lighter roasting brightens the flavors while darker roasting allows richer flavors to shine.	Due to the way these beans are dried, this coffee tends to have a natural sweetness and acidity balance with a lighter body. MOST POPULAR ROAST: MEDIUM/DARK 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. MOST POPULAR ROAST: MEDIUM/DARK Light roasting heightens the acidity and vanilla aromas. Darker roasting brings nut aromas to the fore.


Honduras	Brazil Santos Decaf	Ethiopian Yirgacheffe

This coffee has a medium body and clean mouthfeel. It also exhibits a smokey sweetness in the background. MOST OFTEN ROAST: MEDIUM/DARK Lighter roasting brings out the tangy sweetness while darker roasting heightens the deeper flavors of smoke.	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. MOST OFTEN ROAST: MEDIUM/DARK 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. MOST POPULAR ROAST: MEDIUM/LIGHT Light roasting is sweet and vibrant while medium roasting preserves the sweetness and mutes the acidity. Dark roasting is not recommended.


Kenya AA	Sumatra Mandheling	Indian Monsooned Malabar

Kenyan coffee is known for its balance of sweet acidity, deep, resonating flavor, and medium body. MOST POPULAR ROAST: MEDIUM Lighter roasts bring out the sweetness and scidity while medium and darker roasts create fuller body.	This most resonant coffee lingers in the mouth and sweetens as it cools. Flavors and aromas of earth and bittersweet chocolate are evident. MOST POPULAR ROAST: DARK 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. MOST POPULAR ROAST: MEDIUM/DARK Light and medium roasting heightens the sweet pungency while darker roasting deeper, earthier flavors.


Tanzanian Peaberry	World Match Racing Tour Coffee

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.	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.