Regional & Estate Coffee
The distinct flavor profiles of single origin coffees reflect terroir as well as the growing practices and processes defined by family and tradition. Taste a different part of the world in every cup.
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Classified as Brazil's finest, this coffee has a pleasing aroma, medium acidity, smooth body and flavor. (medium-bodied)
Exotic, and delicious. Highly prized flavor. (full-bodied)
Classic well-balanced flavor, superlative aroma with medium acidity. Supremo represents a larger, more uniform bean size. (medium-bodied)
The famous Tarrazu growing region produces this crisp, well balanced coffee with vibrant flavor and nutty undertones. (medium-bodied)
Dark roasted Sumatran Mandeling has fruity undertones, vibrant body and an intoxicating aroma. (full-bodied)
Known for its lively, winey pungency, piquant aroma and wild taste. The Harrar region produces the country's best coffee. (medium-full bodied)
A bright, distinctive, well rounded cup. Aromatic and finely balanced with fruity undertones. (medium-bodied)
Light in the cup with a distinctively smooth flavor.
Distinctive spicy aroma, vibrant flavor with a rich, deep cup. The highest grade of Java is grown in Eastern Java on European estates. (full-bodied)
The attractive dry and penetrating flavor of Kenya coffee is unforgettable. Its bright, complex taste hints of citrus or blackberry.
Sweet and smooth with an excellent bouquet and satisfying flavor. "Altura Pluma" is high-grown coffee from Southern Mexico. (medium-bodied)
This coffee from the Matagalpa region is known for its large beans, pronounced acidity and mild flavor (medium bodied)