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A sweet chocolate foundation with a velvety mouthfeel, elevated by a mild citric acidity makes this a great cup hot and equally delicious as it cools. FLAVORS MILK CHOCOLATE, PEANUT BUTTER, RAISIN, GRAHAM CRACKER REGION / SOURCED FROM CERRADO MINEIRO
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The highest-grown coffee in Colombia is cultivated in Nariño, a small region bordering Ecuador and the Pacific Ocean. FLAVORS MILK CHOCOLATE, ALMOND, CITRUS, CANE SUGAR REGION / SOURCED FROM NARIÑO
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This coffee comes from Coope Tarrazu. The coop, originated in 1960, produces high quality coffee from the Tarrazú region. FLAVOR NOTES CHOCOLATE, CHERRY, RED FRUIT REGION / SOURCED FROM FRAILES, SAN PABLO, SAN IGNACIO,TARRAZU
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Flavor all day! Ethiopian coffees are heralded for their complexity and incredible floral and fruit qualities. This fine example is sweet and tart yet delicate on the tongue; close your eyes and taste mild caramel and citrus and finally, as you swallow, a delightful hint of berries. FLAVORS RASPBERRY, CARAMEL, BLACK TEA, CITRUS, CRANBERRY REGION / SOURCED FROM GUJI
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A bright honey sweetness accented by brown sugar, caramel, and red apple notes. FLAVOR NOTES BROWN SUGAR, CARAMEL, RED APPLE REGION / SOURCED FROM LOS PLANES, COMAYAGUA
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This washed, strictly high grown coffee comes from smallholder farmers in the Jinotega department of Nicaragua. Coffee cherries were hand-picked, wet milled and fermented by the individual producers. FLAVORS DARK CHOCOLAE, BROWN SUGAR, NUTTY, LEMON REGION / SOURCED FROM JINOTEGA
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A rich, creamy body with notes of sweet tobacco, dark chocolate, cedar, and raisin reveal classic Sumatran coffee characteristics. FLAVORS SWEET TOBACCO, DARK CHOCOLATE, CEDAR, RAISIN REGION / SOURCED FROM ACEH GAYO
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