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.
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Coffee from the Americas
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Coffee from Africa
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Coffee from Asia
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Generally known for medium bodied coffees that are great alone or with a wide range of savory and sweet foods.
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African coffee ranges from the sweet, fruitiness of Ethiopian to the fuller bodied flavors of Tanzania and Uganda (When available).
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Complex, Full Bodied, Rich, Chocolatey
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