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Brazil: The Heartbeat of Espresso

Tasting Notes: Nutty undertones, sweet chocolate, and a malt-like texture.
Elevation: 3,600 feet, São Paulo state.

Brazil, the world’s largest coffee producer, is renowned for its robust and versatile beans. Grown in the fertile lands of São Paulo, this coffee is particularly favored for dark roasts, making it a staple in espresso blends. The deep, chocolatey flavors and nutty hints create a comforting and bold cup that’s perfect for espresso or cold brew. Whether you’re seeking a rich morning pick-me-up or a smooth afternoon treat, Brazilian coffee offers a solid foundation for any blend.
Ingredients: 100% Arabica Coffee.

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Burundi: A Cup of Sunshine

Tasting Notes: Mandarin orange, semi-sweet chocolate, caramel, with a heavy body and sweet finish.
Elevation: 5,700 feet.

Nestled in the heart of East Africa, Burundi’s high-altitude farms produce coffee beans that burst with vibrant flavors. The combination of bright citrus notes and rich chocolate undertones makes this coffee a delightful experience for the palate. The Bourbon variety beans, grown at impressive elevations, yield a heavy-bodied brew that ends on a sweet, uplifting note. Perfect for those who enjoy a full-bodied coffee with a hint of brightness, Burundi’s offerings bring sunshine to every cup.
Ingredients: 100% Fair Trade Organic Arabica Coffee.

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Cameroon: The Taste of Tradition

Tasting Notes: Heavy body, toffee, chocolate, caramel, with molasses and blackberry hints.
Elevation: 7,200 feet, Mount Kilum.

Cameroon’s coffee, cultivated in the shadows of Mount Kilum, carries a legacy of excellence. Introduced from Jamaica’s Blue Mountains, the beans have thrived in Cameroon’s ideal climate, producing coffee with a deep, complex flavor profile. The heavy body, combined with sweet and fruity notes, creates a coffee that is both traditional and unique. This coffee is a testament to the art of blending, bringing together the rich history of coffee cultivation and the vibrant flavors of Central Africa.
Ingredients: 100% Arabica Coffee.

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Colombia: The Classic Choice

Tasting Notes: Toffee, apples, with a fairly heavy body.
Elevation: 3,800 to 4,400 feet, Antioquia and Calda regions.

Colombian coffee is synonymous with quality. Grown in the mountainous regions of Antioquia and Caldas, these beans are celebrated for their smooth, balanced flavor. The combination of toffee sweetness and apple-like acidity, along with a robust body, makes Colombian coffee a versatile choice for blends. It’s the classic coffee experience that never fails to impress.
Ingredients: 100% Arabica Coffee.

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Costa Rica: The Gold Standard

Tasting Notes: Raisins, walnut, green apples, with a medium body.
Elevation: 5,900 feet, Tarrazu region.

Costa Rica’s Tarrazu region is famed for producing some of the world’s best coffee. The high-altitude farms yield beans with a well-balanced flavor profile—fruity, nutty, and slightly tart. This coffee’s medium body and complex taste make it an excellent base for sophisticated blends. Whether enjoyed on its own or as part of a blend, Costa Rican coffee is a gold standard in the world of specialty coffee.
Ingredients: 100% Arabica Coffee.

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El Salvador: A Shade-Grown Treasure

Tasting Notes: Nuts, chocolate, brown sugar, with a heavy body.
Elevation: 3,600 feet, Apaneca Mountains.

El Salvador’s coffee is a hidden gem, grown under the canopy of fruit trees in the Apaneca Mountains. The shade-grown beans develop a rich, sweet flavor, with notes of chocolate and nuts complemented by a heavy body. This coffee is perfect for those who appreciate a smooth, comforting brew with a touch of sweetness.
Ingredients: 100% Arabica Coffee.

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Honduras: A Tropical Symphony

Tasting Notes: Caramel, red fruits, chocolate.
Elevation: 4,500 feet, Intibuca Department.

In the lush valleys of Honduras, coffee plants thrive in tropical soils, producing beans with a delightful mix of sweetness and richness. The caramel and red fruit notes, paired with chocolate undertones, make Honduran coffee a vibrant and enjoyable experience. It’s an ideal component for blends that seek to balance fruity brightness with deep, indulgent flavors.
Ingredients: 100% Arabica Coffee.

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Laos: A Consistent Classic

Tasting Notes: Cigar tobacco, herbs.
Elevation: 3,300 feet, Salavan region.

Laos may be lesser-known in the coffee world, but its beans are a consistent delight. Grown at the top of waterfalls in the Salavan region, this coffee offers a unique flavor profile reminiscent of cigar tobacco and herbs. Its consistent quality from harvest to harvest makes it a reliable choice for those who crave a distinctive, bold coffee.
Ingredients: 100% Arabica Coffee.

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Nicaragua: A Bright Delight

Tasting Notes: Sweet, citric, caramel, bright finish, with milk chocolate hints.
Elevation: 4,900 feet, Matagalpa region.

Nicaraguan coffee, with its sweet and bright profile, is a true delight. The beans, grown in the highlands of Matagalpa, offer a harmonious mix of citrus and caramel flavors, with an occasional hint of milk chocolate. This coffee is perfect for those who enjoy a lively, refreshing cup with a smooth finish.
Ingredients: 100% Arabica Coffee.

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Peru: The Incan Legacy

Tasting Notes: Chocolate, caramel, almond, raisin, with a heavy body.
Elevation: 6,200 feet, Huanauco province.

Peruvian coffee, grown in the land of the Incas, carries a rich and storied heritage. The beans from Huanauco province are known for their deep, complex flavors—chocolate, caramel, and raisin, with a full-bodied richness. This coffee is a tribute to the ancient traditions of the region, offering a taste that is both timeless and satisfying.
Ingredients: 100% Arabica Coffee.

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Papua New Guinea: The Untamed Frontier

Tasting Notes: Heavy body, mandarin orange, caramel, chocolate.
Elevation: 5,300 feet, Eastern Highlands.

In the remote mountains of Papua New Guinea, coffee grows wild and untamed. The beans from this region offer a bold, rich flavor with notes of mandarin orange, caramel, and chocolate. This coffee is perfect for those who seek an adventurous cup, full of depth and complexity.
Ingredients: 100% Arabica Coffee.

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Rwanda: The Jewel of Africa

Tasting Notes: Cherries, nectarines, black currant.
Elevation: 6,200 feet, Western Province.

Rwanda’s coffee, grown near the majestic Lake Kivu, is a true jewel of Africa. The beans produce a bright, fruity cup with notes of cherries, nectarines, and black currant. This coffee is perfect for those who appreciate a lively, refreshing flavor with a touch of elegance.
Ingredients: 100% Arabica Coffee.

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Tanzania: The Equatorial Essence

Tasting Notes: Chocolate, cherries, caramel.
Elevation: 5,900 feet, Mbeya region.

Tanzanian coffee, with its rich, fruity flavors, is a true reflection of the equatorial climate in which it grows. The beans offer a delightful mix of chocolate, cherries, and caramel, creating a cup that is both indulgent and refreshing. This coffee is a great choice for those who enjoy a balanced, flavorful brew.
Ingredients: 100% Arabica Coffee.

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Uganda: The Wild Brew

Tasting Notes: Chocolate, raisins, green apples.
Elevation: 5,900 feet, Mount Elgon Volcano region.

Uganda’s coffee, grown in the shadow of Mount Elgon, is a wild and untamed brew. The beans offer a unique combination of chocolate, raisins, and green apples, creating a flavor that is both bold and refreshing. This coffee is perfect for those who seek a truly unique, adventurous cup.
Ingredients: 100% Rain Forest Alliance Arabica Coffee.

Conclusion: Crafting the Perfect Blend

Each of these origins brings something special to the table, making them the perfect ingredients for our coffee blends. Whether you’re looking for a bold espresso, a smooth cold brew, or a refreshing cup to start your day, these regions offer the flavors and quality that make every blend a masterpiece. Explore the world of coffee with us, one cup at a time.