SOUTH/CENTRAL AMERICAN
Brazil Santos – light yet rich flavor, tastefully mild
Costa Rica Tarrazu – a “classic” coffee, mild and very balanced in flavor
Guatemala Antigua – full-bodied with a hint of spice
These coffees are typically well-balanced, and best roasted to a medium, or Full City roast. Darker roasts for simple coffee brewing will tend to taste a bit burnt, although a dark roast of these is excellent for espresso.
AFRICAN
Kenya AA – Full-bodied, yet light in acidity; one of the world’s finest coffee’s.
The Kenya AA coffee is currently the only African coffee we roast, and is an easy top choice. This coffee is carefully roasted to a specific roast level to ensure proper and full flavor.
ASIAN
Sumatra – Full-bodied, think and almost syrupy “chocolaty” feel, a bold taste
Celebes Kalossi – mild and sweet, good in medium or dark roasts
Papua New Guinea – sweet, acidic flavor, medium body, in a dark roast
Asian coffees tend to be bolder, and are really good in the darker roasts, and yet contain very little bitterness when roasted and brewed fresh. These come from the island country of Indonesia, nestled in a “sweet spot” of a coffee growing region of the world.
AMERICAN (Hawaii)
Kona – arguably the best coffee in the world.
Grown on a small number of farms, in soil unique to the island of Hawaii, this coffee is always limited in supply. This is not a “blend”, which may be only 10% Kona, but rather a single-origin Kona coffee.
JAMAICAN
Jamaican Blue Mountain – If Kona loses in the “best in the world”, it comes in second to this coffee. A very limited amount is grown and harvested each year, and the conditions in which it grows is specifically unique to Jamaica. This coffee consistently demands premium prices as a result, and is often unavailable to purchase.
