This coffee is grown in the rich volcanic soils of Tarrazu. This coffee features a sweet syrupy flavor, with nutty and chocolate undertones. Learn More

This is a full bodied, vaguely sweet roast with vanilla undertones and medium acidity. Learn More

This is a full bodied, slightly sweet roast, with earthy undertones. This coffee has a medium acidity. Learn More

This is a full bodied roast with and fruity undertones. Learn More

This coffee combines the bold taste of a dark roast coffee with acidity and floral highlights of a light roast coffee. Learn More

Brazil is one of the few countries that have weather perfect enough to successfully use the dry (natural) method of processing its beans. This means that the coffees are dried prior to being removed from the cherry. When coffee is dried inside the fruit, as most classic Brazil coffees are, the sweetness of the fruit will carry over into the perfect cup of coffee. Using the dry method, coffee will be heavy, sweet, and complex. This drying method is very complicated, with longer drying times and the risk of fermentation, but it also showcases the reason Brazil is a world leader in this area. Learn More

This is a blend of African and Indonesian coffees. This is a bold, dark roast coffee. It's floral and citrus undertones are balanced with a bit of earthiness. Learn More