Grown in high altitude volcanic soil, Costa Rica produces, strictly, high-quality Arabica coffee.
Cupping Notes: Medium body, bright flavor & vibrant citrus acidity. Notes of honey, brown sugar, chocolate, and stone fruit.
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The terroir of this coffee, high altitude, dense forest canopy, and nutrient-rich volcanic earth, slows cherry maturation, rendering deeper flavor in the cup.
Cupping Notes: Sweet honey, milk chocolate, caramel, red apple, tangerine. Bright, mild acidity. Smooth, creamy, well rounded body.
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Guatemalan coffee is rich and full bodied with complex sweetness and vibrantly balanced acidity.
Cupping Notes: milk chocolate, caramel, toffee, hints of green apple or citrus (depending on the specific region where the beans are grown).
High grown Honduran coffee is diverse in flavor depending on the region and processed a variety of ways (Washed, Natural, Honey, etc.)
Cupping Notes: Medium to full bodied with balanced acidity. Nuances of milk chocolate, caramel, nuts, berry, stone fruit, bright citrus, tropical fruit and floral flavors.
High-grown Mexican coffee is frequently shade grown. Typical processing is a washed method, leading to a clean cup.
Cupping Notes: Light to Medium Body. Acidity is Bright, Crisp and Winy, yet Smooth. Slight Herbal to Floral notes. Flavors of Milk Chocolate, Roasted nuts, Orange, Bergamot.
Nicaraguan coffee is grown in high altitude, volcanic soil, and uses traditional shade-grown farming methods.
Processing methods: mostly wet-process or washed.
Cupping Notes: Medium to Full Body. Gentle, Bright Citrus or Apple-like Acidity. Nuances of Sweet Chocolate, Roasted Nuts, and Caramel.
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Panamanian coffee grows in nutrient-rich, mineral-dense soils of Volcan Baru. Processing methods include Washed, Natural, Honey, and Experimental Fermentation.
Cupping Notes: Light to Medium Body, Tea-like Acidity. Jasmine, Bergamot, Floral, Lemon, Orange, Peach, Stone Fruit, Honey, Dark Cocoa and Nuts.