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Tasting Notes: Bright Acidity, Orange, Lemon, Floral, Effervescent Certification: Conventional Region: Othaya, Nyeri County Altitude: 1,700-1,890 M Process: Fully Washed and Dried on Raised Beds Variety: SL28, SL34, Ruiru 11, and Batian

Tasting Notes: Bright Acidity, Orange, Lemon, Floral, Effervescent Certification: Conventional Region: Othaya, Nyeri County Altitude: 1,700-1,890 M Process: Fully Washed and Dried on Raised Beds Variety: SL28, SL34, Ruiru 11, and Batian

Tasting Notes: Medium Acidity, Creamy Body, Lemon, Brown Sugar, Dark Chocolate Grade: SHG, EP Region: Chiapas Altitude: 1,400-1,900 M Process: Washed Variety: Typica, Catimor, and Bourbon

Tasting Notes: Medium Acidity, Creamy Body, Lemon, Brown Sugar, Dark Chocolate Grade: SHG, EP Region: Chiapas Altitude: 1,400-1,900 M Process: Washed Variety: Typica, Catimor, and Bourbon

Tasting Notes: Medium Acidity, Medium Body, Hazelnut, Molasses, Graham Cracker Certification: Fair Trade Grade: EP Region: Jinotega Altitude: 1,000-1,400 M Process: Fully Washed and Sun Dried Variety: Caturra, Catucai, Bourbon, Catimor, and Marogogype

Tasting Notes: Medium Acidity, Medium Body, Hazelnut, Molasses, Graham Cracker Certification: Fair Trade Grade: EP Region: Jinotega Altitude: 1,000-1,400 M Process: Fully Washed and Sun Dried Variety: Caturra, Catucai, Bourbon, Catimor, and Marogogype

Tasting Notes: Balanced Body, Medium/High Acidity, Citrus, Floral, Jasmine, Caramel Grade: A/X Region: Morobe and Madang (Belombibi, Wawet, Hongo, Neng) Altitude: 1,200-1,700 M Process: Washed Variety: Typica, and Mondo Novo

Tasting Notes: Balanced Body, Medium/High Acidity, Citrus, Floral, Jasmine, Caramel Grade: A/X Region: Morobe and Madang (Belombibi, Wawet, Hongo, Neng) Altitude: 1,200-1,700 M Process: Washed Variety: Typica, and Mondo Novo

We have a source for hand picked Kenyan coffee beans- the cream of the crop-  ​The purveyor of this coffee is intimately involved in non profit orphanages in Kenya. We...

We have a source for hand picked Kenyan coffee beans- the cream of the crop-  ​The purveyor of this coffee is intimately involved in non profit orphanages in Kenya. We...

Tasting Notes: Dark Chocolate, Earthy, Lingering Finish, Medium Acidity, Full Body Region: Northern Sumatra Blend Altitude: 1450 - 1600 M Grade: Grade 1 Double Picked Processing: Giling Basha (also known...

Tasting Notes: Dark Chocolate, Earthy, Lingering Finish, Medium Acidity, Full Body Region: Northern Sumatra Blend Altitude: 1450 - 1600 M Grade: Grade 1 Double Picked Processing: Giling Basha (also known...

Tasting Notes: Bright Acidity, Rounded Body, Fruity, Cranberry, Lemon/Lime Certification: Conventional Grade: PB Region: Mount Kilimanjaro Altitude: 1,200-2,000 M Process: Fully Washed Variety: Bourbon - KP, N39

Tasting Notes: Bright Acidity, Rounded Body, Fruity, Cranberry, Lemon/Lime Certification: Conventional Grade: PB Region: Mount Kilimanjaro Altitude: 1,200-2,000 M Process: Fully Washed Variety: Bourbon - KP, N39

Tasting Notes: Light Body, Mild Acidity, Floral, Chocolate, Dark Fruits Certification: Rain Forest Alliance Region: Sipi, Kapchorwa District, Uganda Altitude: 1,500-2,500 MASL Process: Fully Washed and Sun Dried Variety: Bourbon: SL14, SL28,...

Tasting Notes: Light Body, Mild Acidity, Floral, Chocolate, Dark Fruits Certification: Rain Forest Alliance Region: Sipi, Kapchorwa District, Uganda Altitude: 1,500-2,500 MASL Process: Fully Washed and Sun Dried Variety: Bourbon: SL14, SL28,...

Our Guatemalan Coffee, Aged for a minimum of 30-days in a formerly utilized whiskey barrel to create an amazing flavor!

Our Guatemalan Coffee, Aged for a minimum of 30-days in a formerly utilized whiskey barrel to create an amazing flavor!

 December Coffee Of the Month   Cupping Notes - Medium Body and Bright Acidity, Brown Sugar, Fruity Undertones of Cocoa, Oak and Just a Hint of Bourbon Roast Level: Medium...

 December Coffee Of the Month   Cupping Notes - Medium Body and Bright Acidity, Brown Sugar, Fruity Undertones of Cocoa, Oak and Just a Hint of Bourbon Roast Level: Medium...