Origins are best described as coffee beans derived from one country. Not blended or flavor infused, they are coffee in its purest form.”
ROAST LEVELS
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.
CHAUVIN ORIGINS
COLOMBIAN SUPREMO
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.
BRAZIL
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.
BURUNDI
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.
ETHIOPIA YIRGACHEFFE
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.
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.
JAVA ESTATES
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.
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.
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.
MEXICAN ALTURA
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.
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
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.
RWANDA
ACIDITY 40%
FLAVOR 70%
BODY 70%
Rwanda coffee is famous around the world for its fruitier flavor profile and smooth, mellow, balanced acidity. This quality coffee also has a distinct floral taste. The creamy body is medium to light and the finish is clean and sharp.
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.
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.
