If you are looking for smooth, velvety easy drinking coffees, this is it.. Nothing extravagant, just well roasted top quality coffees where the sweetness of the bean and its pleasant aromas are ever present , no undercooked coffee here… enjoy!
Colombian Supremo : Columbia is well established as a key producer of mild Arabica’s. Today, Colombian coffees are very well liked by most users and are one of the main coffee components used by most commercial roasters in their blends. The Supremo grade is consistently one of the most stable readily available coffees on the market today. Its full body, medium acidity, characterizes the Supremo and sweet rich flavour.
Guatemala Antigua Acate : The Antigua Region is world renown for its high quality coffees. Flanked by 3 volcanoes, the coffee is cultivated at an altitude between 4600 and 5600 feet, which helps to explain its unique development. The Acate is rich, full bodied with a clear acidity. Aromas flavour range from Caramel to nutty, the coffee has a beautiful somewhat lingering finish. Not to be confused with the Guatemala SHB, which has an entirely different profile.
Ethiopia Yergacheffe gr.2 : As the story goes, Ethiopia is the birthplace of coffee. Today Ethiopia produces some exquisite coffees, notably the washed Yirgacheffee. Hand picked, this coffee has a mild character, with a chocolaty/ berry aroma, medium body, medium acidity and a smooth finish.
Sumatra Mandheling gr.1 : The mandheling region is renown for its production of some of the finest coffees in the world. The mandheling presents with good body, very pungent aromas with earthy, floral and fruity flavors and a medium to long sweet finish. This coffee is also certified organic
Tanzania Peaberry : Tanzania produces some of the finest Arabica’s coming out of Africa, the Tanzania Peaberry offers bright acidity, berry fruit aromas with medium to full body, and a medium to long finish. A little more floral than the Kenya, this coffee has no problem standing on its own. As with all African coffee these days, the Tanzanian coffees are becoming more difficult to obtain, even at premiums, so they must be doing something right!
Kenya AA : Coffee from Kenya has a distinctly bright acidity and sweetness with a dry winy aftertaste. We often find an intoxicating black-currant flavour and aroma, top Kenyan coffees today are highly sought after and are becoming harder to get, their cost is continually rising, and as consumers we are finding out that the uniqueness of Kenyan coffee is at best very difficult to replace