Single Origin Coffees (17)

Certification/Grading: Organic Roast: Med-dark Tasting Profile: Dark chocolate, molasses, brown sugar Grower: Smallholder farmers from Kintamani Variety: Bourbon, Typica, Catimor Region: Kintamani, Bali, Indonesia Altitude: 1200-1600 M Soil Type: Volcanic Loam Process: Hand picked, wet-hulled and dried on raised beds.

Roast: Med-darkTasting Profile: Dark chocolate, molasses, brown sugarGrower: Smallholder farmers from KintamaniVariety: Bourbon, Typica, CatimorRegion: Kintamani, Bali, IndonesiaAltitude: 1200-1600 MSoil Type: Volcanic LoamProcess: Hand picked, wet-hulled and dried on raised beds.

Roast: Medium Tasting Profile: Salted caramel, silky sweet, citrus Grower: Cooperativa Agricola de Servicisios Norandino Variety: Caturra, Bourpon, Catuai, Pache, & Catimor Region: Piura, Amazonas, Peru Altitude: 1100-1700 M Soil Type: Clay Minerals Process: Gully washed and dried in the sun.

Tasting Notes: Medium Acidity, Creamy Body, Lemon, Brown Sugar, Dark Chocolate Region: Chiapas Altitude: 1,400-1,900 M Process: Washed Variety: Typical, Catimor, and Bourbon

Sample our most popular single origin coffees in 2oz packs. 6 packs total Brazil Santos Certification/Grading:NaturalRoast: MediumTasting Profile: Elegant, smooth cup with cocoa notes.Grower: Fazenda Santa Barbara, Sao Francisco, Santo AntonioVariety: Catuai and Mundo NovoRegion:Parana and Sao Paulo BrazilAltitude: 750-1050 MSoil Type: Volcanic LoamProcess: Pulped natural and dried in the Sun Colombia Certification/Grading:EPRoast: MediumTasting Profile: Dried orange, berry, chocolateGrower: Smallholder farmers from MedellinVariety: Castillo, Caturra, Colombia, & TypicaRegion: Medellin, Antioquia, ColombiaAltitude: 1300-1500 MSoil Type: Volcanic LoamProcess: Fully washed and dried in solar dryers to protect the coffee from rain. Costa Rica Certification/Grading: SHB/EPRoast: MediumTasting Profile: Sweet apple, raisin, honeyGrower: Micro farms in AlajuelaVariety: Caturra & CatuaiRegion: Alajuela, Costa RicaAltitude: 1300-1445 MSoil Type: Volcanic LoamProcess: Eco-pulped and dried in the sun. EthiopiaCertification/Grading: NaturalRoast: Med-lightTasting Profile: Milk chocolate, fruity, caramelGrower: Smallholder farmers from thee Sidama zone.Variety: Indigenous Heirloom CultivarsRegion: Sidama Zone, EthiopiaAltitude: 1700-1900 MSoil Type: NitisolsProcess: Full natural, sorted by hand. Dried on raised beds. Honduras Certification/Grading: SHG/EP/Org Roast: Medium-darkTasting Profile: Caramel, spice, brown sugar.Grower: 1500 grower/members from Cafe Organics MarcalaVariety: Bourbon, Catuai, Caturra, Lempira, & TypicaRegion: Marcala, La Paz, HondurasAltitude: 1300-1700 MSoil Type: Clay MineralsProcess: Fully washed and sun dried. Tanzania Certification/Grading: ABRoast: Medium-lightTasting Profile: Pear, floral, jasmine, strawberry.Grower: Small cooperative farmers in the Mbeya areaVariety: Bourbon & KentRegion: Mbeya Region of TanzaniaAltitude: 1200-1900 MSoil Type: Clay MineralsProcess: Fully washed and dried on raised beds

Certification/Grading: SHG/EP/Org Roast: Medium-dark Tasting Profile: Caramel, spice, brown sugar. Grower: 1500 grower/members from Cafe Organics Marcala Variety: Bourbon, Catuai, Caturra, Lempira, & Typica Region: Marcala, La Paz, Honduras Altitude: 1300-1700 M Soil Type: Clay Minerals Process: Fully washed and sun dried.

Certification/Grading: A/X Roast: Medium Tasting Profile: Caramel, honey and fruit. Grower: Small agricultural cooperatives in Chimbu. Variety: Bourbon & Typica Region: Chimbu Province, Papua New Guinea Altitude: 1350 M Soil Type: Volcanic Loam Process: Fully washed and dried in the sun.

Certification/Grading: SHG/EP Roast: Medium Tasting Profile: Cocoa, floral and citrus tones. Grower: Smallholder farmers from Molino Norte Variety: Yellow and Red CAtuai, Catimor & Parainema Region: Molino Norte, Matagalpa, Nicaragua Altitude: 900-1590 M Soil Type: Clay Minerals Process: Fully washed, fermented for 12-14 hours and then dried on patios and raised beds

Certification/Grading: EP, Organic Roast: Medium Tasting Profile: Chocolate, cinnamon, green apple. Grower: Coffee growers from Chiapas and Oaxaca Variety: Typica, Criollo, Bourbon, Mundo Novo, Caturra Region: Chipias and Oaxaca, Mexico Altitude: 900-1000 M Soil Type: Clay Minerals Process: Fully washed and sun dried.

Certification/Grading: SHB Roast: Medium Tasting Profile: Dark chocolate, bright fruit, butterscotch. Grower: Smallholder farmers from Antigua Variety: Bourbon, Catuai, Caturra, & Typica Region: Antigua Guatemala Altitude: 1200-1616 M Soil Type: Volcanic Loam Process: Fully washed and sun dried.

Certification/Grading: Organic/Swiss Roast: Medium Tasting Profile: Caramel, smooth, citrus Grower: Cooperativa Agricola de Servicisios Norandino Variety: Caturra, Bourpon, Catuai, Pache, & Catimor Region: Piura, Amazonas, Peru Altitude: 1100-1700 M Soil Type: Clay Minerals Process: Gully washed and dried in the sun and decaffeinated using the Swiss Water Process.

Certification/Grading: EP Roast: Medium Tasting Profile: Dried orange, berry, chocolate Grower: Smallholder farmers from Medellin Variety: Castillo, Caturra, Colombia, & Typica Region: Medellin, Antioquia, Colombia Altitude: 1300-1500 M Soil Type: Volcanic Loam Process: Fully washed and dried in solar dryers to protect the coffee from rain.

Certification/Grading: Natural Roast: Medium Tasting Profile: Elegant, smooth cup with cocoa notes. Grower: Fazenda Santa Barbara, Sao Francisco, Santo Antonio Variety: Catuai and Mundo Novo Region: Parana and Sao Paulo Brazil Altitude: 750-1050 M Soil Type: Volcanic Loam Process: Pulped natural and dried in the Sun

Certification/Grading: AB Roast: Medium-light Tasting Profile: Pear, floral, jasmine, strawberry. Grower: Small cooperative farmers in the Mbeya area Variety: Bourbon & Kent Region: Mbeya Region of Tanzania Altitude: 1200-1900 M Soil Type: Clay Minerals Process: Fully washed and dried on raised beds

Certification/Grading: Natural Roast: Med-light Tasting Profile: Milk chocolate, fruity, caramel Grower: Smallholder farmers from thee Sidama zone. Variety: Indigenous Heirloom Cultivars Region: Sidama Zone, Ethiopia Altitude: 1700-1900 M Soil Type: Nitisols Process: Full natural, sorted by hand. Dried on raised beds.