Coffee: Basic Types

We offer a wide variety of coffees from around the world, Africans, Indonesian, Central American, South Americans, blends, Espressos, decaffeinated, SWP, Organics, and flavored.

Africans

Ethiopian Harrar:The king of coffees, subtle acidity, prune and peach under notes, finish clear and crisp.

Kenya: This coffee is characterized for its intense acidity, to lemony and sometimes like ripe oranges.

Tanzania: Sharp acidity, comparable to the Kenya but sweeter.

Indonesians

Java: Mild taste, moderate acidity, chocolate under tones.

Sumatra: Bold full body taste, with earthy under tones and mild acidity, best when roasted medium dark. Hawaiian

Kona: Mild with medium body and accented acidity depending on the altitude grown.

Central Americans Coffees:

Are the most well balanced beans of all the coffees in the world.

 

Costa Ricans: Are by nature well balanced, medium body and good acidity depending on the altitude grown.

Guatemalans: Are winey with a light to moderate body and moderate acidity.

Salvador: Have a sweet cup, full body and light acidity, perfect for dark roast coffee. Hondurans: Are well balance coffees, not too acidic, not too heavy body, and good blender.

Nicaragua: Are by excellence the best coffees for dark roast most of the time the cup is sweet, but some of them might have a tangy acidity.

Panama: Is the least known of the Central Americans, but perhaps the best. The cup of a panama is intense in acidity the higher is grown, the best the acidity. Coffees from Panama grown at lower altitudes are excellent coffees for use in a dark roast blend. Higher altitude coffees tend to have acidity similar to Kenyans, however not as accented, with critrus, pineapple like crispness in the cup and floral under tones.

South Americans:

Colombia: This country produces the largest amount of good quality coffee in the world. It is characterized by its well balance cup, medium body, medium acidity, clean cup, with frutal under tones. You never go wrong with a Colombian.

Peruvian: Although not as well known as the Colombians, Peruvian coffees when well processed can be some of the best coffees in the world. The body and acidity of a good Peruvian coffee is similar to the Colombians with more accentuated acidity.

Brazilian: The largest producer in the world, also has a wide variety of tastes in its coffee, most Brazil are a must in an Espresso blend due to its well balance body and the sweetness of its cup. Coffees from the Cerrado region can have acidity similar to some of the Central American coffees. The coffees of Santos origin are as heavy body as some Sumatrans. Overall coffees from Brazil are medium to heavy body and light in acidity.

Indonesians

Java: Mild taste, moderate acidity, chocolate under tones.

Sumatra: Bold full body taste, with earthy under tones and mild acidity, best when roasted medium dark. Hawaiian

Kona: Mild with medium body and accented acidity depending on the altitude grown.