NicaraguaRoast: Medium Tasting Profile: Cocoa, floral and citrus tones. Grower: Smallholder farmers from Molino Norte Variety: Yellow and Red CAtuai, Catimor & Parainema Region: Molino Norte, Matagalpa, Nicaragua Altitude: 900 1590 M Soil Type: Clay Minerals Process: Fully washed, fermented for 12 14 hours and then dried on patios and raised beds.

Grower: Smallholder farmers from Kintamani

Festive holiday blend from Brazil

Grower: Fazenda Santa Barbara

Region: Marcala

Roast:Dark & Medium Blend

clean and consistent for a flavorful cup every time

Nutty flavors blended seamlessly with Brazilian coffee to create a perfect hazelnut in your cup

Process: Gully washed and dried in the sun and decaffeinated using the Swiss Water Process

Altitude: 1300-1700 M

offering nutty hints with mild fruity tones and a gentle cocoa aftertaste

Region: Antigua Guatemala

Good for multiple steepings