This South American coffee from the Alvorada region of Brazil makes a wonderful drip coffee. But, this coffee really shines in an espresso too. At either roast level you will enjoy this coffee as a low acidity, full body with nutty bitter-sweet chocolate tones. It starts your day off right and helps to close out your day with a sweet taste.
This excellent coffee is from the Chiapas state in Mexcio; it is grown very close to the Guatemalan Huehuetenango area and shares many of the same characteristics of those great coffees. This is a water process decaf coffee that has a flavor that is sweet and tends to be a little nutty. It's full of cocoa tones, with a medium acidity, and not the slightest hint of that "decaf" taste. A very humbling coffee that you can and must enjoy with a nice fruit desert in the evening.
This Central American coffee from the Chipas region of Mexico has a sweet aroma when brewed. This coffee will take you to the rain forest in the mountains of Mexico, but it is so subtle not over overpowering with its taste. It has a rustic sweetness, smoke and a little nutiness. This is a coffee that you will sit back enjoy and let the morning begin.
Nicaragua is the second poorest country in the western hemisphere, but it produces some of the richest coffee. At least as far as coffee is concerned, Nicaragua is a conglomeration of micro-climates.
Although often overlooked in favor of high power coffees from Guatemala, Nicaraguan coffee is rapidly gaining recognition for the superb character it brings to the cup.
It is one where the flavor seems to change as the coffee cools. Take some time to really appreciate all the nuances that are coming at your nose and palate. At first it is spicy and pungent, becoming sweet and syrupy with definite floral and citrus notes
Despite the superlative coffees that Papua New Guinea delivers, it was relatively unknown to US coffee drinkers until very recently. This coffee produces a mild Arabica with full body, nutty chocolate overtones and a surprising crispness not often found in Indonesian coffees. I recommed this coffee at a medium roast but it holds up nicely at a dark roast. Either way you will enjoy this cup.
Generally when you think of Sumatran coffee, you are thinking about Mandheling. It is, in every sense of the word, a "classic". Sumatra Mandheling is one of the few coffees in the world that is known for the name of the people who are primarily responsible for growing and processing it rather than the name of its region of origin. Just to clarify -- the "GR1 DP" It simply means Grade 1 (highest) and Dry Processed (sun dried with the fruit around the bean which is later removed mechanically). The dry processing imparts an over ripe fruity sweetness to the cup. Sumatra Mandheling ranks in the top tier of distinctive coffees of the world. It is complex, has weight without heaviness, and a deeply resonate acidity not initially apparent. It is earthy, tangy, bitter-sweet with an aggressive musty twist. Great for darker roasts.
This is a classic Tanzania Peaberry. Very crisp and lively, with pronounced citrus and berry tones. Medium body, and a very nice clean finish. This is an excellent first of the day cup.
This coffee is a peaberry, meaning that the coffee cherry produced only one seed instead of the normal two. Some coffee experts say peaberries pack more coffee "essence" per bean than a normal flat bean since the coffee tree packs it into a single bean instead of two.
This is a classic Tanzania Peaberry. Very crisp and lively, with pronounced citrus and berry tones. Medium body, and a very nice clean finish. This is an excellent first of the day cup.
This coffee is a peaberry, meaning that the coffee cherry produced only one seed instead of the normal two. Some coffee experts say peaberries pack more coffee "essence" per bean than a normal flat bean since the coffee tree packs it into a single bean instead of two.
Despite the superlative coffees that Papua New Guinea delivers, it was relatively unknown to US coffee drinkers until very recently. This coffee produces a mild Arabica with full body, nutty chocolate overtones and a surprising crispness not often found in Indonesian coffees. I recommed this coffee at a medium roast but it holds up nicely at a dark roast. Either way you will enjoy this cup.
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