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Hawaiian coffee typically offers sweet aromas with maple-syrup overtones, and soft, smooth flavors, medium-body, supple texture and a balanced finish.


Fine Mexican coffees, which often approach or exceed that of their Guatemalan neighbors, are known for having light body and acidity, often with a nutty flavor, and at times chocolaty overtones. These coffees feature a delicate body with an acidy snap and very pleasant dryness.


Full or medium body and a rich flavor with floral acidity that is often spicy and contains notes of chocolate.

El Salvador

Coffees from El Salvador are some of the finest the world has to offer. With a wide range of varietals and an openness to experimental processing methods, almost any desired cup characteristics can be achieved. Generally, El Salvador is known for very sweet coffees.


Known for delicate but deep aroma, with floral hints and nuances of orange, peach along with some chocolate notes.


Honduran coffee is generally full-bodied with a sweet and mild caramel-like taste. At it's best, Honduran coffees  rival the finest Guatemalan offerings, with vibrant, complex acidty and delicate fruit notes.


Costa Rica

With clean, sweet, bright and bell-like acidity , Costa Rican coffees offer THE classic flavors you expect from Central America.


Panama is most distinguished for growing the Geisha coffee plant varietal which produces a light bodied cup with bright acidity and jasmine-like aroma and honey and citrus tastes, creating an outstanding cup character and profile. Climate and elevation allow for the development of complex flavors in these underrated beans.

Puerto Rico

Coffee tends to be full-bodied and fairly complex with a gentle, well-balanced and mild flavor, and vibrant yet restrained acidity.


Beans are sweet and slightly rich in flavor with a balanced acidity. 


Colombian coffee tends to be full-bodied with a rich taste and complex acidity. A fine, high-grown Columbian coffee typifies the classic Latin American mild, fruity flavor.


This coffee is fairly acidic, with a medium body and a flavor typical of South and Central American coffees.


Peruvian coffee is typically gentle and flavorful, very light nuttiness or chocolate notes, subtle aromas and a mild acidity, though certain varietals grown in higher elevations can produce medium to light bodied taste with moderate to bright acidity.


Coffee is medium-bodied with clean and classic taste delivering a delicate, bright acidity and a sweet, aromatic quality with fruity notes, including apple, pear, tangerine, lemon, and apricot. Caramelly and mild chocolate flavors may develop during the coffee roasting process.


Coffee features a pleasant and smooth flavor, medium body and temperate acidity.


Coffee is bold, striking, exotic. Taste is of dark chocolate with gamey, fruity flavor notes.


Coffee from Ethiopia is highly prized in the universal coffee market. The best coffee from region was and still is Yigarchiffee or Sidamo, which has a distinguishing floral smell with blueberry and lemon tones, strong thick body, a wonderful aroma, and smooth ripeness.


Produces fine Robusta coffee. The best Arabicas fall somewhere between the full body of Sumatra and the acidity of East Africas best.


Coffee from this region is known for its strong, thick body, heavy acidity, intense aroma and a slight aftertaste of wine, with slight nuances of berries and citrus.


Delicate with a pleasant aroma and hints of citrus, lemon or orange. Beans produce a silky, creamy body along with the floral notes of Ethiopian Yirgacheffe Coffee and the acidity of a Kenya coffee finishing with hints of caramel in the aftertaste.


Offers sweet, clean, delicate flavors with a well-balanced body and acidity. The coffee exhibits sweet citrus tastes with cinnamons spice notes and the aromas of honey and lemon blossoms.


The best coffees produced in this region are Bourbon, Kents, Nyara and Blue Mountain. These coffees are highly appreciated all over the world and are distinct for their fine acidity and full flavor.


Beans offer moderate acidity, rich flavors, good body and the complexity of wine and berry flavors. Local farmers dry their crop slowly in the sun, which results in a bean with rich aroma and that slightly spicy flavor.


The best Indian coffee is considered to be the Monsooned Malabar bean. Monsooned Malabar is the most well known, but washed Indian coffees are of better quality. Known for its heavy body, pungency and classy quality, chocolaty aroma and bright notes on the tongue. Usually very low acidity.


Can be roasted light or dark. Usually heavy bodied, with sweet chocolate hints and fruity shade. Offers low acidity, is often deeply pungent or bittersweet, with an aromatic complexity that may range from floral and fruit notes in less tainted lots, through the more typical cedar, papaya fruit and dark chocolate notes.


Coffee is very full body. Syrupy, herbaceous, earthy. Smooth buttery qualities, and higher acidity than coffee from Sumatra.


Gives typical Indonesian body and thickness without producing earthy or dirty flavors. Typically used in blends, as its low acidity produces a less complex taste profile.


Exhibits intense reflections of fermentation that develops during the drying, and displays a cherry-brandy quality with dark chocolate notes and a pungent herb quality.


An "up and comer" in the coffee frontier, Flores coffee is full-bodied and has nice ripe fruitiness and an earthy finish.

Papua New Guinea

This coffee is well balanced with a fruity aroma and modest, low-toned richness, sometimes earthy, along with a low to moderate acidity.


Australian coffees are mild in general, with notes of tobacco. Well-rounded though not terribly complex in flavor or body.

Start your day off right.
 Fresh coffee berries from the tree on a farm in Ethiopia.

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