Where Our Beans Come From
Brazil
Brazil is the world's largest coffee producer, known for its vast output, but the finest Brazilian beans are highly coveted for their exceptional quality. These top-tier beans are celebrated for their smooth, nutty flavors, with light and delicate notes that leave a lasting impression. Unlike many other regions where high-altitude, dense beans are prized, Brazil’s best coffees often come from lower-altitude areas. These beans have a mild acidity, exceptional balance, and a refined profile that distinguishes them from more robust, high-acid coffees. The rarest and most sought-after grade is Strictly Soft Bean, representing the pinnacle of Brazilian coffee production.
Costa Rica
Costa Rican coffee is renowned for its high quality, particularly from the Tarrazu and Tres Rios regions. Beans from Tarrazu are grown at altitudes ranging from 3,950 to 5,590 feet and are classified as Strictly Hard Bean (SHB), while Tres Rios beans are cultivated between 3,950 and 5,430 feet.
Known for meticulous wet processing, Costa Rican coffees are clean and balanced with a distinctive "clear as a bell" flavor profile. These beans offer a sparkling cup with a well-rounded body, chocolate undertones, and a tangy, spicy sweetness and acidity. The result is consistently high-quality coffee that pleases year after year.
Guatemala
Guatemalan coffees are prized for their bright, lively acidity and complex flavors. The best beans come from renowned regions such as Antigua, Atitlan, Huehuetenango, and Coban, where the beans are typically grown at higher altitudes in cooler microclimates. This slow ripening process leads to a more flavorful cup.
Guatemalan coffees are mainly wet-processed, enhancing their acidity and accentuating their bright, clean notes. Coffee from the Antigua region is particularly known for its smoky, chocolate, and spice flavors, along with a floral aroma. The highest-quality beans are classified as Strictly Hard Bean (SHB), prized for their intense acidity, balanced body, and aromatic complexity.
Kenya
There's no doubt about it - Kenya coffee is some incredible stuff. Lively, tangy, yet with smooth acidity, full bodied and dynamic lemony/citrusy notes in the aroma, sometimes with a splash of apricot or blueberries... Kenyan coffees are generally better on the darker spectrum of roast - taming the acidity and beefing up the body, producing a bold masterpiec
Tanzania
Tanzania, home to Africa’s highest peak, Kilimanjaro, is renowned for its peaberry coffee. A peaberry is a rare type of coffee bean that forms when only one smaller, round seed develops inside the coffee cherry, instead of the usual two. While some claim peaberries offer a more flavorful cup, others disagree. Regardless of the debate, Tanzanian peaberry coffee is consistently delicious, with a unique and enjoyable profile that stands on its own in the cup. Why worry about the theory when the taste speaks for itself?
Papua New Guinea
Papua New Guinea coffee is known for its vibrant, rich profile and good complexity. Often described as a blend of Sumatra and Costa Rica, it offers a full-bodied cup with a spicy edge and a clean finish. Expect a vibrant and rich flavor with excellent, yet subtle acidity, a well-rounded body, and a complex aroma that makes it stand out.
Indonesia
Sumatra produces distinctive coffee with a rich, earthy profile, spices, subtle fruit notes, and low acidity, making it ideal for those who prefer smooth, full-bodied brews. The major regions, Mandheling and Aceh, differ in processing methods—Mandheling’s semi-washed approach creates earthy variation, while Aceh’s wet mills enhance consistency and brighter notes.
Flores, a small island in Indonesia, is known for its unique, high-quality coffee with exceptional flavor profiles, setting it apart in the specialty coffee world.
