This coffee is located in the Tabaconas Valley which is in the Northern part of Peru. Norte comes from an organization of 289 producers and no farm is bigger than 2.5 acres. This coffee is certified organic by OCIA and is known for its medium body and sweet flavor. Fair Trade purchased.
The coffee comes from a rugged area of Bolivia where the forests are made up of Mahogany. They actually use mahogany ladders to reach the taller trees. There are 41 small farms supplying the coffee which is picked three times per year, March, May and August, and only the full ripe red cherry. The coffee is spicy, full to heavy bodied, mild acidity and a good balance.
New Guinea coffee farmers are thus historically familiar with organic cultivation methods in the mountainous regions still protected by bird-friendly canopies of natural shade-producing native tree and shrub species. This coffee has delicate notes, complexity, and sometimes the acidity or brightness of the best Central Americans. One of our roastmasters favorites.
This is a shade-grown organic and Fair Trade Certified arabica coffee bean. This fine coffee hails from the Matagalpa Jinotega growing region of Nicaragua, the highest mountains in the country. It is a smooth cup with bright acidity and medium body. The flavor is lively with a sweet after-taste.
The coffee estate of Santiago Atitlan is surrounded by mountains, and three volcanoes. The Guatemalan highlands produce some of the best and most distinctively flavored coffees in the world. The coffee trees are cultivated under a rich shade tree canopy that includes many trees native to the region that provide home to a diversity of migratory bird species. This coffee is a well balanced coffee with a snappy fruity and smokey aroma.
These coffee beans come from the Chiapas region in southern moutains of Mexico. Coffees from this region are sought after for their delicate aroma, medium body, natural chocolate flavor and bright acidity. A well balanced cup of coffee.
