Sample our most popular single origin coffees in 2oz packs. 6 packs total Brazil Santos Elegant and effortlessly smooth, this classic Brazilian coffee offers silky cocoa notes that linger gently on the palate, creating a comforting yet refined experience. Tasting Profile: Elegant, smooth cup with cocoa notes. Grower: Fazenda Santa Barbara, Sao Francisco, Santo Antonio Variety: Catuai and Mundo Novo Region:Parana and Sao Paulo Brazil Altitude: 750-1050 M Soil Type: Volcanic Loam Process: Pulped natural and dried in the Sun Roast: Medium Colombia Bright and vibrant, this Colombian coffee delights with the complex harmony of dried orange, ripe berries, and subtle chocolate, balancing fruitiness with rich cocoa undertones. Tasting Profile: Dried orange, berry, chocolate Grower: Smallholder farmers from Medellin Variety: Castillo, Caturra, Colombia, & Typica Region: Medellin, Antioquia, Colombia Altitude: 1300-1500 M Soil Type: Volcanic Loam Process: Fully washed and dried in solar dryers to protect the coffee from rain. Roast: Medium Costa Rica Sweet and inviting, Costa Rica’s signature notes of crisp apple, plump raisin, and golden honey create a perfectly balanced cup that is both lively and comforting. Tasting Profile: Sweet apple, raisin, honey Grower: Micro farms in Alajuela Variety: Caturra & Catuai Region: Alajuela, Costa Rica Altitude: 1300-1445 M Soil Type: Volcanic Loam Process: Eco-pulped and dried in the sun. Roast: Medium Ethiopia A delicate, fragrant coffee with milk chocolate sweetness, bright fruity notes, and hints of caramel. Its light, silky body makes it an elegant, nuanced indulgence. Tasting Profile: Milk chocolate, fruity, caramel Grower: Smallholder farmers from thee Sidama zone. Variety: Indigenous Heirloom Cultivars Region: Sidama Zone, Ethiopia Altitude: 1700-1900 M Soil Type: Nitisols Process: Full natural, sorted by hand. Dried on raised beds. Roast: Medium/Light Honduras Deep, warm, and luxuriously smooth, this coffee carries rich layers of caramel, spice, and brown sugar, delivering a comforting and indulgent experience with each sip. Tasting Profile: Caramel, spice, brown sugar. Grower: 1500 grower/members from Cafe Organics Marcala Variety: Bourbon, Catuai, Caturra, Lempira, & Typica Region: Marcala, La Paz, Honduras Altitude: 1300-1700 M Soil Type: Clay Minerals Process: Fully washed and sun dried. Roast: Medium/Dark Tanzania Light and fragrant, this Tanzanian coffee enchants the palate with floral jasmine, juicy pear, hints of strawberry, and subtle fruity brightness, creating a delicate and elegant finish. Tasting Profile: Pear, floral, jasmine, strawberry. Grower: Small cooperative farmers in the Mbeya area Variety: Bourbon & Kent Region: Mbeya Region of Tanzania Altitude: 1200-1900 M Soil Type: Clay Minerals Process: Fully washed and dried on raised beds Roast: Medium/Light
