A smooth, notably sweet coffee with a medium body and acidity. The initial taste reflects dark berry flavors and ends with dark chocolate, and has a remarkably clean finish.
CUPPING NOTES: Dark berries, dark chocolate
ROAST BODY: Full
ROAST LEVEL: Medium
This Central American favorite is sweet and well-balanced, with a creamy body, bright acidity, and notes of milk chocolate and citrus. It's a great "all-day" drinker.
CUPPING NOTES: Milk chocolate, nuts, citrus
ROAST BODY: Creamy
ROAST LEVEL: Medium
A great coffee that's balanced and has a rich body with sweet and floral notes of vanilla, chocolate, and some lemon with bright acidity. A nice treat for breakfast and after dinner
CUPPING NOTES: Vanilla, chocolate, citrus
ROAST BODY: Smooth
ROAST LEVEL: Medium
The majority of Papua New Guinea's coffee is produced in the mountain and central highlands of Mt. Hagen. This area is known for it rich volcanic soil and optimal coffee growing climate which yields some of the regions best coffee.
Papua New Guinea's coffee industry began with seeds that were imported from Jamaica's renowned Blue Mountain region around 1937. Fast forward almost a century and the current day flavor profiles still reflect surprising similarities with the older style Jamaican Blue Mountain coffee. The predominant flavors found in coffee from this region are chocolate, tropical fruit, and citrus.
Mocha Java could easily be the first widely known coffee blend. Back around the 15th century, Dutch traders would make the ultimate "coffee run" by loading their ships with coffee beans from the Island of Java in Yemen, then sail to Mokha, where they would then load their hulls with the chocolate-flavored "energy fruit" from Mokha.
Good help is always hard to find, so at some point, a careless sailor or stevedore inadvertently mixed the two beans to form what has become one of the worlds best know and tastiest coffee blends.
Mexico has three main coffee growing regions, Veracruz, Chiapas and Oaxaca.
Veracruz was the first Mexican state to grow coffee starting back in the 18th century. Not only are they the oldest growing region, but they are also considered to be the most technologically advanced of the three states. The flavor profile of coffee from this region can be found to contain caramel, light red fruits, blueberries, and are delicate with bright acidity.
Chiapas shares a border with Guatemala and is considered to be Mexico's production powerhouse producing almost 40% of the country's total yield. There are many similarities in coffee farms between Chiapas and Veracruz in terms of cultivation techniques and varieties, but in spite of that, you can taste flavor notes of chocolate, nuts, bitters citrus, and lemon.
Oaxaca borders the Pacific Ocean to the West, South of Veracruz, and North of Chiapas. Many of the local farmers eschew modernization in favor of traditional cultivation methods and you can easily find farms using equipment and techniques dating back to the 1940s. Coffee from this area will taste of caramel, yellow fruits, floral hints with a nice creamy body.
