Our Coffees

CENTRAL AMERICA	SOUTH AMERICA	ISLAND COFFEE	AFRICA	INDONESIA
Costa Rica Grown in the rich volcanic soils of Costa Rica's farmed Tarrazu region, these choice Arabica cherries are ripened evenly at 1,400-1,600 meters, hand-picked, sun-dried and dark roasted for a unique taste.	Colombia Central Colombia is trisected from north to south by three cordilleras, or mountain ranges. The central and eastern cordilleras produce the best coffees. The standard Colombia coffee is a wet-processed coffee produced by small holders, and collected, milled and exported by the Colombian Coffee Federation. It is sold by grade (Supremo highest) rather than by market name or region. It can range from superb high-grown, classic, mildly fruity Latin-America coffee to rather ordinary, edge-of-fermented fruity coffee.	Hawaii The leeward side of Kauai has long been recognized as a superb place for growing coffee. Abundant rainfall and sunshine as well as a temperate climate provide ideal conditions for the production of coffee. The Garden Island's rich volcanic soil gives these beans an earthy, aromatic flavor. This coffee is medium roasted to bring out its sweet, delicate flavor.	Kenya The main growing region in Kenya extends south of the 17,000-foot Mt. Kenya to near the capital of Nairobi. Kenyan coffee is wet-procesed and sold by the size of the bean, with AA signifying the largest bean. BUY	New Guinea Coffee is cultivated by peasants on small plantations in the mountain highlands, and processed using the wet method. Two of New Guinea's most famous coffees are Sigri and Arona. These coffees are less acidic and aromatic than the best coffees of Sulawesi and less full-bodied than the Sumatrans, but nonetheless they are well balanced with a fruity aroma and earthy body.
Mexico A light-bodied coffee with a delicate tang and a pleasng bouquet. "Altura" means high grown, one of the standards for a truly fine Mexican coffee. It is grown high in the mountains in Coatepec region of Mexico. Good on its own; holds up well in a blend.	Bolivia With a landscape of snowy mountains, wide plateaus and tropical rain forests, Bolivia has ideal coffee-producing conditions. More than 90 percent of the coffee grown in Bolivia is produced in the Yungaa area, a tropical region in La Paz with altitudes between 500 and 1,600 meters. Other important growing regions are Cochabamba, Santa Cruz, and Tarija. The coffee as a fruity full flavor.	Jamaica Jamaican Blue Mountain coffee is a classification of coffee grown in the Blue Mountains of Jamaica. The Blue Mountains are generally located between Kingston to the south and Port Marie to the north. Rising to 7,500 feet, they are some of the highest mountains in the caribbean. The climate of the region is cool and misty and high rainfall. The soil is rich with excellent drainage. The combination of climate and soil is considered ideal for coffee.	Tanzania Most Tanzanian coffee is grown on the slopes of Mt. Kilimanjaro and Mt. Meru, near the Kenyan border. The best and most characteristic Tanzanian coffees display a rich flavour and full body, with a vibrantly, winy acidity that makes them resemble the coffees neighboring Kenya. Others are softer, gentler coffees.	Sumatra Two of the world's best and most famous coffees come from Sumatra: Mandheling and Ankola. Both are dry-processed coffees grown in west-central Sumatra near the port of Pandang at alttitudes of 2,500 to 5,000 feet. Mandheling is known for its herbal aroma, full body, low acidity and rich and smooth flavor.Though these coffees are difficult to find, they remain moderate in price.
Guatemala From the heart of the Guatemala rainforests. It is usually grown at an altitude of 1,300 to 1,500 meters above sea level. Most of the crop grown in this region is shade grown and cultivated by small producers. BUY	Brazil Vast plantations of millions of trees cover the hills of south-central Brazil. For the commercial coffee industry, Brazil is of supreme importance, a giant in every respect. Despite all the coffee produced in Brazil, none ranks closest to the world's best.	Dominican Republic Grown at moderate altitudes, Dominican Republic coffees are full-bodied with moderate acidity and uncomplicated flavors. These wet-processed coffees are best suited for dark-roasted espresso blends. Cibao, Bani, Ocoa, and Barahona are the four main market names for coffees from the Dominican Republic	Ethiopia In Eastern Ethiopia, coffee trees are grown between 5,000 and 6,000 feet on small peasant plots and farms. They are cultivated simply and processed by the traditional dry method.	Sulawesi Sulawei Kalossi coffee is grown at high altitudes in the Indonesian island of Sulawesi. A righ, full-bodied coffee well-balanced acidity. This exotic, multi-dimensional coffee exhibits dark chocolate and ripe undertones. BUY
Honduras Honduran coffee grown in shade is superior to the coffee grown in the sun. Adequate rainfall (Honduras has little irrigation to speak of) is critical for a successful crop. Coffee grows best and most aromatic when its grown at 2,500 feet or more altitude and when the land has been naturally fertilized, by time and seasons BUY	Venezuela The best Venezuelan comes from the far western corner of the country, the part that borders Colombia. Coffees from this area are called Maracaibos, after the port through which they are shipped, and include one coffee, Cucuta, that is actually grown in Colombia, but is shipped through Maracaibo. Coffees from the coastal mountains farther east are generally marked Caracas, after the capital city, and are shipped through La Guaira, the port of Caracas.		Uganda Most of the coffee produced in Uganda is Robusta, and is used for instant coffee. Uganda does produce one fine Arabica called either Bugishu or Bugisu, and it is grown on the western slopes of Mt. Elgon on the Kenyan border. This coffee is winy in its acidity, and similar to Kenyan coffee in flavor, though lighter in body.	Java Jave coffee is a coffee produced on the island of Java. Java's Arabica coffee production is centered on the Ijen Plateau, at the eastern end of Java, at an altitude of more than 1,400 meters. The coffee is primarily grown on large estates that were built by the Dutch in the 18th century.
Nicaragua Nicaragua coffees are excellent but not distinguished coffees in the classic Central-American style; medium-bodied, straighforwardly acidy, and flavourful.	Peru The best Peruvian coffee is flavorful, aromatic, gentle, and mildly acidy. Chanchamayo, from south-central Peru, and Urubamba, from a growing district farther south near Machu Picchu, are the best known market names. BUY		Yemen Arabian Mocha, grown in the northern mountains of Yemen, is one of the oldest and most traditional of the world's coffees. It is also one of the finest. This coffee has been cultivated and processed in the same way for centuries, grown on the mountain terraces and naturally dried.
Antigua With refined acidity, subtle cocoa texture and gentle spice flavors, this coffee is an elegant treasure. Antigua is a verdant region in South Central Guatemala, nestled among three volcanoes. Its coffees are nurtured by farmers with vast knowledge and passion.			Zaire Also known as "Congo" coffee, this bean is comparable to other African coffees. A complicated and nuanced flavor is found here, earthy like an Indonesian, but with the acidic piquancy of a Kenyan.
El Savador El Savador coffees tend toward softer, less acidy versions of the classic Central America flavour profile. The best high-grown El Savadors from trees of the bourbon and pacamara varieties can be fragrant, complex, lively, and pleasingly gentle.			Zambia This African coffee is produced in the northern district of Kasama, located on the northern side of the Muchinga Mountain range neighboring Tanzania and Malawi. Thriving at 3,000 to 4,000 feet, the coffee varieties are exposed to cool winters and warm, rainy summers, allowing for the idyllic growing conditions during the harvest period of June through September.
Panama Coffee produced in Panama is sweet, bright and balanced, and similar to coffee from the Tres Rios region of Costa Rica. This wet-processed coffee is often used for blending, but is excellent served as a breakfast brew.			Zimbabwe Zimbabwe coffee exhibits excellent cup presence and the vibrant, winy acidity characteristic of East Africa coffees. Some rank it second in quality only to Kenya among Africa coffees. Most is grown along the eastern border with Mozambique.