"Single Origin" coffees are best described as coffees coming from one country; i.e. Guatemala, Sumatra, Colombia, etc.
Colombian Excelso There is good reason for the fame of Colombian coffee, beyond high-quality, long term advertising. To the palates of coffee lovers around the world, it may just have the perfect balance of brightness and body, with a flavor that is “pure coffee”. Also, Colombian coffees work better than any other at the widest range of roast levels.
Costa Rican Tarrazu Our “strictly hard bean” (SHB), wet processed Costa Ricans are chosen either from the Tarrazu or Tres Rios volcanic regions, which are known for producing coffees of exceptional quality. This coffee has high acidity, full body, and a bright, clean taste.
Ethiopian Yrgacheffe A washed, (wet-processed), coffee, often considered the best of the Ethiopian coffees. Yrgacheffe has a distinct citrus flavor that you taste immediately on the first sip. It is a clean, bright coffee that remains one of our favorites year after year.
Guatemalan Antigua This coffee is 100% bourbon plantings at elevations of between 5,500-6,000 feet above sea level, and is grown under strict standards with total regard for the environment. The taste and flavor is spicy with medium to full body, and with a sweet acidity.
Mexican Altura Coatepec Altura is a high grown coffee classification and denotes the best of Mexican coffees. In order to get the highest quality available, we source this coffee from several different growing regions, such as Coatepec and Oaxaca. The best Mexican coffees can be described as having medium acidity and body. The coffee is smooth and light to the taste, either by itself in a blend.
Sumatra Mandheling From the Island of Sumatra the beans are hand-sorted, mostly by women. This dry, or natural processed coffee has low acidity and a distinct richness, with a full body and earthiness, but without the mustiness of some Sumatra coffees. The flavor is complex, with hints of vanilla and chocolate.