Behind the brighter floral notes lies a nice semi-sweet stone-fruit tone, similar to cascara or to some, strawberry’ish. The fruit and floral will quickly fade into a more robust chocolate note with some traditional spice notes kicking in mostly in the aftertaste.

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

A hint of citric brightness comingles with stronger fruit tones, balancing with some classic Indonesian chocolate and earth notes. Crisp, clean, sweet, balanced and exotic.

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.

Balanced flavors in the middle roasts with-to-nutty accents, and subtle acidic impression that are sure to garner wide appeal. Cane sugar, pistachio, dried lemon peel, and tea. 86.5

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.

Low acidity and fuller bodied this cup shows the classic spirit of Colombian coffee, dry toasted walnut tone with a little jazzy spice note.

The cup has tart acidity, with resolute sweetness that pushes through in the aftertaste, an amalgam of raw sugars and honey, hints of green apple, dried apricot, with a lemon note that ties things together. 88