Brazilian Arabica -  Dry Processed beans - Mild aromas and smooth taste. Tends to be mild, sweet and medium bodied with relatively delicate acidity, making them favorites for espresso blends.

Colombian Supremo - Wet Processed beans - Their flavors are usually murky, and often a bit grassy and full bodied coffees. Lightly rich with slight winey flavors. Well balanced.

Costa Rica Tarrazu - Wet processed beans - the Tarrazu beans impart heavier body, along with a aromatic complexity, mild, sweet,  bright acidity, and most important - very consistent.

El Salvador - Wet processed beans - form the remote highland valleys covered with greenery and wildlife, acre after acre run by growers dedicated to the highest possible quality.  This bean is well balanced, sharp acidity, medium body, slightly sweet and plenty of depth.

Ethiopian Harrar Mocha- Dry Processed beans - Distinctive wild, fruity and winey with a full bodied taste. Medium acidity. Harrar coffee is unique and distinctive coffee, grown at up to 6500 feet about sea level. Nearly all Harrar is grown on small family-run plots, mixed with other crops and manured and cared for without chemicals. This is one of the best coffees in the world and Ethiopia is known to grow some of the best coffees world wide.

Ethiopian Yirgacheffe - Wet Processed beans - is one of the world's most distinctive coffees: floral, fruity with rich, soft-toned acidity and substantial body. Ethiopian Yirgacheffe is about aroma. This superlative coffee offers a seductive, almost perfumed aroma of lemon peel laced with honeysuckle and apricot. Great Yirgacheffe is among the top six (6) coffees in the world.

Ethiopian Sidamo - Dry Processed. Like the Harrar, wild and winy but lighter bodies and rougher in profile than the Harrar.

Guatemala Huehuetenango - Wet Processed beans - This beautiful country produces more distinctive regional coffees than any other Central American nation. Guatemala produces superb coffees with full of lively acidity and an orange-peel fruitiness.

Guatemala Antigua - Wet Processed beans - Distinctive, smooth and full-bodied. Bright and sometimes powerful, clean with good balance. Wonderful chocolate notes

Honduras - Sweet, rich with hints of lemon and flowers, low-toned but solidly authoritative. The body is exceptional: big, smooth, mouthfilling, with impressions of cream. The rich, lemony character lingers pleasingly in the aftertaste.

India - Wet Processed beans - "Monsooned Malabar" This legendary producer of finest teas is also an important coffee producer.  India's famous "Monsooned" coffees, have been exposed, under strict conditions, to the sea air and high humidity of the monsoon season. Indian Monsooned Malabar appeals to those who avoid acidity in favor of the earthy range of flavors, monsooned coffees have a distinct woody, briny quality.

Kenya AA Estate- Wet processed beans - Kenya's centrally managed, aggressively up-to-date coffee industry still produces a splendid, consistent coffee, displaying a rich, powerful, wine-like acidity wrapped inside a full body and complex taste with almost decadent body, astonishing red-wine acidity, and heaps of black-currant flavor and aroma.

Mexican High Grown Altura- Wet processed beans - High grown coffee from southern Mexico has been grown since the late 1700's. Many of the fine Mexican Altura's can match Guatemala's for flavor and quality. Smooth and sweet with nice aroma. Medium to full-bodied with a nice amount of acidity.

Nicargua- Distinct apricot and milk chocolate notes in the aroma. In the cup sweet, balanced, with a delicate acidity lifting on rich undercurrents of bittersweet chocolate and apricot-toned fruit.

Panama SHB- Wet processed beans - sweet bright, balanced, and neutral to a fault. These beans make great blenders.

Papua New Guinea - Excellent coffee often comparable to Kenya - much of the coffee from Papua New Guinea has been transplanted from Jamaica with the biggest difference is being grown up to 6000 feet in rich volcanic soil of the mountain swamps. So high that everything from seedlings has to be flown into the mountain areas and finished coffee is flown out. Rich, medium-bodied taste that is well balanced.

Peru - Delicate to brisk acidity, medium body, sweet, mild flavor. Rich aroma, fruity, leather, chocolate.

Sulawesi (Celebes) - The best Sulawesi coffees display the same deep, rich flavor profile as traditional Sumatran coffees, although they may be slightly lighter in body and more high-toned in their acidity. The Toraja region, in the southeast finger of the island, about one hundred miles north of the port city Ujung Pandang or Makasar, is the source of most fine Sulawesi coffee. Coffee from Toraja also may be marketed as Kalossi or Kalosi, the old, colonial Dutch name for the Toraja region. Thus the description "Celebes Kalossi" and "Sulawesi Toraja" are essentially interchangable.

Sumatra Coffees - Dry processed beans - Only about a dozen of Indonesia's 13, 677 islands product coffee, which was first introduced by Dutch traders to this area in 1696.  The really great coffees come from Sumatra. They are smooth yet massive and full-bodied. Low in acidity and heavy in body. Produced on small family farms averaging less than three acres in size, coffee grows alongside fruit, spices and other food crops.

Sumatra Mandheling- Smooth, syrupy and thick with full-bodied flavor. Earthy and low acidity.

Sumatra Gayoland - Sweet and subtly rounded full bodied-flavor with little acidity.

Tanzania Peaberry - Wet processed beans - High grown coffee, introduced in Tanzania by German missionaries in 1890. Coffee has been cultivated on plantations and small land owners since the 1920's. Rich, mellow, winey flavors. Lots of wonderful acidity. Ideal for drinking black.

Yemen Mocha - Rich, intense, winelike acidity. Medium to full body. Intriguing wild or natural notes. A remarkable coffee in traditional, dry-processed style. Most Yemen coffee to reach North America is marked either Mattari or Sanani. Sanani is reputed to be more balanced Mattari more acidy and distinctive

Zimbabwe - The taste of Zimbabwe coffee is powerfully acidy with wine tones and very full bodied east African flavor.  If you like a mouthful of flavor.

Medium roast                         Dark Roast                   Green Coffee Beans