Central America

Fruits at the front of the cup, with a rustic bittersweetness base note. Blueberry, and red raspberry come through at City+, and flavors of fermented fruits bring an acetic aspect to the cup, like blackberry wine. City+ to Full City+

Bittersweet base note with subtle accents of fruit and tea that bring depth of flavor to the lighter roasts. Our Full City roast was inky and low-toned, with layers of dark cocoa and creamy mouthfeel. City to Full City+. Good for espresso.

Convincing sweetness of brown sugar and honey backed by an assemblage of complex cocoa notes, green apple, and elegant malic acidity. Balanced, crowd-pleasing flavors, and incredibly versatile. City to Full City+. Good for espresso.

Caramel sweetness and roast bittering provide a balanced platform across the roast specturm. With top note accents of black tea, candied nut, green and Stout beer hint in the finish. City to Full City+. Good for espresso.

This coffee accentuates bittersweetness and balanced flavors, with notes of brown sugar, caramel, marzipan, dark cocoa powder, candied walnut, and a hint of black tea with a twist of lemon. City+ to Full City. Good espresso.

Balanced and well-structured flavor profile that works exceptionally well for both brew and espresso. Notes of dark sugar, vanilla caramels, green tea, Dutch drinking cocoa, candied walnut. City to Full City+. Good for espresso.

A sweet undercurrent lays the groundwork for a balanced daily drinking coffee, with moderate acidity in light roasts that structures cup flavors. Notes of brown sugar, caramel, berry, semi-sweet chocolate. City to Full City+. Good for espresso.

Balanced sweetness and clean cup profile with moderate acidity, base flavors of semi-refined sugars, cocoa powder, chocolate-covered raisin, and lasting bittersweetness. City to Full City+. Good for espresso.

Middle roasts showcase pungent burnt sugars and hefty chocolate roast flavors, accented by black tea, dried currant, and aromatics of cinnamon candy and malted grains. City+ to Full City+. Good for espresso.

Parainema's are often inherently aromatic, and dry process takes it to another level. Rustic dried fruit, fermented pear cider, dandelion and ginseng tea, cherry cordial, and earth-toned bittersweets. City to Full City.

Caramel and raw sugars, with balanced low tones, and accents add interest to the approachable flavors. Caramel-coated pecan, salt water taffy, almond, and cocoa. City+ to Full City+. Good for espresso.

This varietal selection makes a complex Nicaraguan cup, tea-like and delicate, with bright hints of English Breakfast tea and orange zest, fading to a bittersweet flavor of burnt sugar candies in the finish. City to City+.

Well-developed bittersweetness with notes of hazelnut-chocolate, caramel, barley malt, walnut, baker's chocolate, and a hickory smoke finishing accent. City+ to Full City+. Good for espresso and milk drinks.

Mild Java cultivar characteristics, herbal aromatics, moderate supporting sweetness and acidity, and accents of Malta barley soda, buckwheat tea, lemon zest, woody cinnamon stick, and soft bittersweetness. City+ to Full City.