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Small batch coffee is often blended with other origins of coffee to achieve unique and distinct finishes. Blends are the result of combining two or more type of coffee beans and is where a lot of the unexpectedly enjoyable coffee creations come from. Packaged in 12 oz. bags.
GUATEMALA: La Flor Del Cafe Antigua
MEXICO: La Laja Vinca Veracruz
(See descriptions of single origin below)
SUMATRA: Mandheling Aceh
BRAZIL: Cerrado 17/18 Minas Gerais
(See descriptions of single origin below)
GUATEMALA: La Flor Del Cafe Antigua
COASTA RICA: Conquistador, Terrazu
BRAZIL: Cerrado 17/18 Minas Gerais
(See descriptions of single origin below)
Sourced from countries around the world, single origin coffees are flavorful and consistent.
Sumatra is Indonesia's second-largest island, and it’s filled with mineral-rich soil and diverse plant life. Grown in the most mineral-rich land available in the world––volcanic soil. A medium bodied cup with bright acidity and the typical "clay" earthiness that marks the region. Complexity is refined with notes of orchid and orange and barest grapefruit. Pleasingly light in the mouth but not insubstantial, with very light aftertaste.
Coming from one of the world’s top coffee-growing regions––Guatemala––this is one of the most sought-after coffees in Antigua because it can handle a variety of roast styles, it has a lively, fruity flavor profile, and the perfect amount of acidity. The aroma is rich, dark, chocolate, classic on the nose. The acidity is low to medium, and the body is full. This is a very balanced cup. The flavor is subtle, dark, mocha notes, and rich.
Nutty, toasted marshmallow and baker’s chocolate with slight hints of fruit. Notes that carry over into the cup with brown sugar; low acidity, medium body, a nicely balanced cup.
La Laja’s honey-processed bean has its skin removed, but the sugary pulp remains through fermentation to add a sweet flavor. After de-pulping, this coffee dries for up to 20 days on covered raised beds. This coffee is supremely sweet with a mild orange citric acidity, chocolate and sugar cane flavor profile, and a big creamy body! It is very clean and consistent.
Well-known for its rich sweetness and gentle profile, it is a well-balanced, smooth coffee. Its sweetness is complemented by a distinctive citrus acidity and pleasant cacao notes. Become more robust with a darker roast.
This arabica bean is a classic Tarrazu exhibiting the fruity, nutty characteristics that make this region's coffees famous. Brightness, body, complexity, aroma and good balance are all clearly apparent. It has the classic piquant acidity and lively winey flavor expected of the region’s best coffees. Well balanced with notes of lush tropical fruit and bittersweet chocolate and has a smooth pronounced body.
Notes of milk chocolate and caramel with hints of orange and a creamy body - roasted full medium. Very smooth well-balanced coffee. (caffeine free)
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