• A sweet, low acidity, balanced bodied coffee with a hint of nutty taste. Brazil Santos is noted for its mild acidity, along with a wonderfully balanced body and taste. Not overwhelming, yet not lacking substance. Even though nearly 75% of Brazil’s coffee farms are considered small farm plantations (less than 10 acres each) Brazil has one of the coffee industry’s best, most advanced coffee processing systems. It’s no wonder Brazil is the world’s leading coffee producer. Brazil Santos gourmet coffee beans are processed using the natural dry method. The coffee bean is dried inside the cherry so that some of the fruit’s sweetness is evident in the deliciously tasteful brewed cup of coffee.
  • Cupping Notes: Simple and sweet; creamy & smooth, with a not-too-strong flavor Known for it’s sweet, mellow taste and low acidity, this lower elevation Arabica yields a very pleasant cup. Medium Roast
  • Full bodied, lively acidity, deep pungent flavour enhanced with citrous notes and a subtle smokiness.
  • Cupping Notes: Earthy, nutty aroma; pleasing acidity and mouth-feel Rich, bright cup with smooth mouth-feel. Tarrazu refers to the region of the country, the top coffee-producing area in Costa Rica. The high elevation of the region yields only SHB (Strictly Hard Bean) coffee. Medium Roast
  • A coffee that combines complex nuance (smoke, spice, flowers, occasionally chocolate) with gently bright acidity. The highlands of Guatemala produce several of the world’s finest and most distinctive coffees. Guatemala coffee bean has both the aromatic qualities and taste complexity to set it apart from many coffees worldwide. It is often considered by coffee experts to be among the best coffees in the world.

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