Origins are best described as coffee beans derived from one country. Not blended or flavor infused, they are coffee in its purest form.
FLAVOR PROFILE

All of our single origin coffees are roasted to a level of Medium. However, six of our Single Origin coffees are available in Dark Roast

  • MEDIUM
  • DARK
CHAUVIN ORIGINS

COLOMBIAN EXCELSO

ACIDITY 70%
FLAVOR 50%
BODY 70%

There is good reason for the fame of Colombian coffee, beyond high-quality, long term advertising. To the palates of coffee lovers around the world, it may just have the perfect balance of brightness and body, with a flavor that is “pure coffee”. Also, Colombian coffees work better than any other at the widest range of roast levels.

Available in Decaf

Available in Dark Roast

BRAZIL MONTE NATURAL

ACIDITY 20%
FLAVOR 50%
BODY 50%

This coffee is from the Cerrado district in the state of Minas Geraes, Brazil. The taste characteristic is one of low acidity, and medium body that which is clean and light on the palate. The aroma and flavor can almost be described as sweet.

COSTA RICAN LA MINITA

ACIDITY 75%
FLAVOR 75%
BODY 75%

This is one of the finest estate grown coffees in the world. Undergoing the most meticulous preparation of any coffee, (as reflected in it’s cost), it is grown without the use of pesticides, herbicides, or insecticides, and is also a member of the “Rainforest Alliance Certified” family.  A coffee of limited supply that we are proud to offer.  The taste is smooth and rich, with a distinctive flavor and aroma.

Available in Decaf

Available in Dark Roast

BURUNDI KAYANZA BOURBON

ACIDITY 70%
FLAVOR 67%
BODY 50%

Grown at over 5,600 feet, this fully-washed coffee does well to represent Burundi as an emerging source of quality beans, right next door to the long-established coffee tradition of Tanzania. Clean, well-balanced, and just a little snappy with citrus notes.

COSTA RICAN TARRAZU

ACIDITY 80%
FLAVOR 50%
BODY 70%

Our “strictly hard bean” (SHB), wet processed  Costa Ricans are chosen either from the Tarrazu or Tres Rios volcanic regions, which are known for producing coffees of exceptional quality.  This coffee has high acidity, full body, and a bright, clean taste.

Available in Decaf

Available in Dark Roast

ETHIOPIA HARRAR LONGBERRY

ACIDITY 50%
FLAVOR 80%
BODY 70%

Much of this coffee still grows wild in this region of Ethiopia. The coffee is hand sorted resulting in 25% of beans being removed, leaving only the highest grade beans for delivery. It is a naturally processed coffee that has slightly earthy overtones, a hint of blueberries, and heavy body.

Available in Decaf

ETHIOPIA YRGACHEFFE

ACIDITY 50%
FLAVOR 80%
BODY 70%

A washed, (wet-processed), coffee, often considered the best of the Ethiopian coffees. Yrgacheffe has a distinct citrus flavor that you taste immediately on the first sip. It is a clean, bright coffee that remains one of our favorites year after year.

Available in Decaf

GUATEMALA LOS VOLCANES ANTIQUA

ACIDITY 80%
FLAVOR 70%
BODY 50%

This coffee is 100% bourbon, planted at an elevation of about 5,000 feet above sea level, and is grown under strict standards with total regard for the environment. The taste and flavor is fruity-spicy with a creamy, medium to full body, and with a sweet acidity.

Available in Decaf

Available in Dark Roast

HAWAIIAN KONA

ACIDITY 50%
FLAVOR 70%
BODY 70%

Hawaii produces the only coffee commercially grown in the United States. Kona is an area on the western side of the “big island” of Hawaii. This mountainous region receives the cool breezes and afternoon rains from the Pacific Ocean, which yields a smooth and mellow coffee. The fragrant aroma and dry taste are unique to Kona, the large bean size earning the “Extra Fancy” designation.  A truly excellent coffee, purchased directly from the farmer (check for availability).

Available in Dark Roast

INDIAN MONSOON MALIBAR

ACIDITY 30%
FLAVOR 50%
BODY 70%

Very unique, with the typical characteristics of an aged coffee, it’s reminiscent of the days when coffee from India arrived in Europe after spending months in the damp holds of sailing ships that carried the coffee around the Cape of Good Hope at Africa’s southern tip. The harvested beans are exposed to the monsoon rain and winds of the Malabar Coast for a period of three to four months, causing the beans to swell and lose the original acidity, resulting in a practically neutral pH balance. The taste and flavor are very low acidity, with a heavy syrupy body, yet mellow flavor.

AVA TAMAN DADAR - RAINFOREST JAVA

ACIDITY 40%
FLAVOR 70%
BODY 70%

A washed Indonesian coffee, from the island that gave coffee it’s most famous nickname, where Dutch plantations supplied the original coffeehouses of Europe. The characteristics are a more medium acidity and lighter body than some of the other Indonesian coffees, along with a mellow, clean finish. Certified Rainforest Alliance, as well as Organic.

Available in Decaf

KENYA AA ESTATE

ACIDITY 80%
FLAVOR 70%
BODY 40%

Often considered the finest of the African coffees. Kenya coffees are graded and processed under one of the most advanced systems. But certainly not all Kenya AA’s are similar. We select the finest estate lots from the auctions in Nairobi. These coffees represent the best Kenya has to offer, with bright, heavy acidity, fruitiness, and dry, winey, lingering aftertaste. Often times the coffee has citrus characteristics. A very unique coffee by which other East African coffees are judged.

Available in Dark Roast

MEXICAN ALTURA COATEPEC

ACIDITY 50%
FLAVOR 50%
BODY 50%

Altura is a high grown coffee classification and denotes the best of Mexican coffees. In order to get the highest quality available, we source this coffee from several different growing regions, such as Coatepec and Oaxaca. The best Mexican coffees can be described as having medium acidity and body. The coffee is smooth and light to the taste, either by itself or in a blend.

Available in Decaf

PANAMA ESTATE

ACIDITY 80%
FLAVOR 50%
BODY 70%

From the Boquete region, it’s considered one of the best coffee growing regions in the world due to the soil and micro climate. A fine Panamanian coffee, upper-medium in body and good acidity, with notes of caramel and dark chocolate.

PAPUA NEW GUINEA KIMEL A

ACIDITY 40%
FLAVOR 70%
BODY 70%

An excellent coffee grown by independent farmers from very small villages in the cool mountain highlands. The family farmers produce this coffee by natural and organically sound methods, without using artificial chemicals or fertilizers. The coffee trees receive just the right mix of rainfall and sunshine to produce a unique coffee with mild acidity, good body, and pleasant flavor.

SULAWESI TORAJA

ACIDITY 40%
FLAVOR 70%
BODY 70%

From some of the world’s earliest commercial plantations, a great example of fine Indonesian coffee. Spicy, with heavy aroma and earthy overtones.

SUMATRA MANDHELING

ACIDITY 20%
FLAVOR 70%
BODY 80%

From the Island of Sumatra the beans are hand-sorted, mostly by women. This dry, or natural processed coffee has low acidity and a distinct richness, with a full body and earthiness, but without the mustiness of some Sumatra coffees. The flavor is complex, with hints of vanilla and chocolate.

Available in Decaf

Available in Dark Roast

TANZANIA PEABERRY

ACIDITY 70%
FLAVOR 70%
BODY 70%

Grown on the slopes of Mount Kilimanjaro, you will immediately notice this is a different coffee. The beans are round, as opposed to being flat on one side, as there is only one bean in each coffee cherry. Though in some ways similar to a Kenya coffee, the flavor is drier and more mellow, with less acidity, good body, and a slight floral aroma.