Single Origin Coffees
A single origin Honduran blended from a number of small farms in the Comayagua region of Honduras. Bright on the front with a bit of cocoa flavors on the back.
Flavors: cocoa, citrus fruits
A single origin from Costa Rica’s Tarrazu region. This coffee is honey processed - a drying process that has a shorter fermentation period that brings out very unique characteristics of the bean and contributes to a fairly mild acidity (if you are familiar with natural processed coffees, this is in between natural and washed).
Flavors: Roasted Almond, more roasted almond (very nutty), cane sugar and red apple
Note: a donation is made on the sale of green coffee beans from this coffee to finance Fundazoo’s efforts in preserving Jaguars in Costa Rica.
A great African coffee from the Hambela Washing Station in the Guji zone of the Oromia region of Ethiopia. This coffee really embodies Ethiopian coffee with a lot of florals.
Flavors: Jasmine, Tangerine, Melon, Green tea
Brewing notes: Grind a bit coarser if you are doing any type of pour over and for both pour over and immersion use slightly cooler water. Both will assist in bringing out the floral notes of this exceptional Ethiopian.
A great coffee from Papua New Guinea’s Jiwaka Province. This coffee comes from the Kiam Mill from growers in the region selecting for high quality coffee cherries picked on the day of purchase.
Flavors: cane sugar, caramel, dark fruit
Note: really delicious and rich - recommended for afternoon coffee.
A single origin from the Gayo highlands in the Bukit Barisan mountain range in Sumatra. Grown in a very intense region (over 1400 m above sea level through volcanic and non-volcanic soil conditions) results in an accessible Sumatran. Not quite as ‘funky’ as many sumatrans, but still has those characteristic earthy notes.
Flavors: Herby, Tobacco and Brown Sugar