Let me Explain!

----------COFFEE----------

Jamaican Blue Mountain: The Blue Mountains of Jamaica have a unique climate and volcanic soil advantageous for growing their famous high-quality coffee. The coffee undergoes a rigorous inspection process and is harvested in small quantities. This produces a rich coffee with a full aroma.

Guatemalan SHB: Strictly Hard Bean (SHB) is a grade given to coffee grown at a high altitude of 4,500 feet above sea level. Thanks to the environment it’s grown in, the coffee produced has a citrus-like acidity with a fruity, chocolate flavor.

Colombian Narino: The high altitude, rainy climate, and soil of the Columbian mountains creates a strong foundation for their high-quality coffee. Narino coffee has a creamy, viscous body that coats the mouth with fruity and nutty flavors

Cuban Crystal Mountain: Cuba is the biggest island in the Caribbean. Their coffee is known for its full-bodied aroma and taste. Crystal Mountain coffee is made from only the largest beans in the harvest. It has a sweet, nutty flavor with low acidity.

Hawaiian Kona: A Hawaiian Treat. Because of the rarity and price of Kona Beans, a Kona Blend only needs to contain 10% Kona Beans. A 100% Kona coffee roast is quite expensive. Good Kona coffee is known to have a rich flavor, bright acidity, and complex aroma.

Ethiopian Mocha Harrar: “Mocha” is a port town in the Republic of Yemen, where both Yemeni coffee and Ethiopian Mocha Harrar are exported. Coffee from this region was given the moniker “Mocha”. Mocha coffee has a unique spicy flavor and a strong aroma with blackberry notes.

Mocha Matari: “Mocha” denotes that the coffee was exported from Mocha, a port town in the Republic of Yemen Mocha Matari has a complex spicy and chocolate flavor profile with a heavy, “winey” body to compliment it.

Mexican Altura: Coffee was said to be brought into Mexico by the Spanish in the 18th century. Mexico is now one of the world’s largest coffee producers. Altura means “height” in Spanish, describes the altitude the beans were grown. It has a savory aroma, soft acidity, and nutty flavor.

Brazilian No. 2/18: Brazil produces the most coffee in the world. Their beans are known to be high quality, have balanced acidity, and bitter finish. Also known as Santos, No. 2/18 is one of the most popular Brazilian coffees. 2 stands for the quality, and the 18 is for the bean size.

Columbian Bucaramanga Supremo: The high altitude, rainy climate, and soil of the Columbian mountains creates a strong foundation for their high quality coffee. Supremo indicates the large size of the bean, and Bucaramanga is where it is grown. It has a rich, sweet taste and a mild acidity.

Costa Rican SHB: Costa Rica is abundant in nature with a large variety of plant and animal life, and has been exporting coffee for centuries. Strictly Hard Bean (SHB) is a grade given to coffee grown at a high altitude of 4,500 feet. It has an elegant aftertaste and sweet aroma.

Kenya AA: Kenyan coffee farms are strictly controlled and are known to produce premium quality beans. Kenya AA is grown in the mid-west of Kenya at high altitudes and AA signifies their quality. It has a full aroma with moderate acidity.

Brazilian Bourbon: Brazil produces the most coffee in the world. Their beans are known to be of highest quality, and have balanced acidity and bitterness. Brazilian Bourbon is only produced in small quantities, so it is rare within Brazil. It has a notably soft sweetness and clean finish.

Columbian 100% Typica: The high altitude, rainy climate, and soil of the Columbian mountains creates a strong foundation for their high quality coffee. This coffee is made from 100% Typica beans and is rare due to its difficult harvest. It has a citrusy freshness and fragrant aroma.

Honduran SHG: A third of Honduras landscape is mountain or highland. The coffee grade is determined by the altitude of the harvest location. Strictly High Grown (SHG), similar to SHB, is grown at high altitudes. It has a fruity aroma, soft acidity, and a solid richness.

Guatemalan Antigua: The Antigua region of Guatemala is surrounded by three volcanoes that help create an environment perfect for growing coffee. Due to the rich minerals and nutrients in the volcanic soil, Antigua coffee has a soft acidity and fresh aftertaste.

Salvadoran Pacamara: Today, over 50% of all exports from El Salvador is coffee. Pacamara is a hybrid coffee unique to El Salvador. Pacamara comes from a hybrid plant that produces high amounts of large-sized coffee beans. It has a dense body with chocolate notes.

Panama Esmeralda Geisha: This highly sought-after variety holds the record for the highest bidding price at the International Coffee Auction in Panama. Due to a limited cultivation, this popular roast is rare. It has a floral aroma, fresh acidity, and sweet aftertones.

Indonesian Kopi Luwak (“Hey, this is an expensive roast. Don’t waste it.”): This rare coffee is made by collecting coffee beans that have been through the digestive track of the Asian palm civet. Although very expensive, Kopi Luwak is said to have a full aroma and rich flavor due to the civet’s digestive enzymes.

And that's it!