Syrupy sweetness and balanced bittersweet core flavors are accented by hints of coconut palm sugar, honey orange tea, grabby citrus, cocoa in the darker roasts, and a mouth cleansing, brisk brightness. 88

A fresh and clean, smooth & fuller bodied cup. Lower acidity for an African: similar to a Tanzania or Rwanda coffee.

Foundation of burned sugar and toffee, with notes of pumpkin pie, sweetened condensed milk, basil, chocolate bittersweets, and acidic impression atypical of Sumatran coffee. 87.3

A versatile coffee that’s moderately sweet with bright accents when roasted light, or smokey bittersweets when dark. Caramel, dark cocoa, walnut, lime zest, and green herbal notes on the nose. 87

Rich and smooth with nutty, chocolate, earthy and spice tones, there is a little jazzy citric note that presents a sweetness in the cup.

Classic, well-balanced flavor profile we often look to coffees from Central America for. Caramel, cocoa, macadamia nut, barley tea, almond milk, and tea-like tannic bittering. 87.1

A very nicely balanced, more neutral cup of coffee. Good body, a little hint of acidity upfront providing some floral and soft fruit, balanced with a semi-sweet nutty/chocolaty like notes.

Sorghum and date sugar, modest acidity, subtle bittering notes of cocoa and roasted add depth of flavor, and stocky body makes this a perfect dual-purpose type coffee. 86.8