A traditional Costa Rican coffee. A full bodied, low acid coffee, but with a wonderful lingering aftertaste. Very rare, only grown on one plantation in Costa Rica.
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Three to four times the size of a typical Colombian bean, this coffee is the lightest in our Colombian group.
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Medium acid, spicy, winey flavor. Rich and full bodied, slightly pungent taste.
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Medium acid, spicy, winey flavor. Rich and full bodied, slightly pungent taste.
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Medium body, well balanced acidity, and a bit of a sweet taste. This coffee has a reputation for its aroma and softness.
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Excellent aroma. Low acidity and medium bodied. A distinctive taste.
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Full bodied, moderate acidity. Deep rich flavor and heavy aroma.
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This well balanced top grade Kenyan coffee offers a rich full-bodied cup with wonderful wine-like nuance on the finish.
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Full bodied, low acid. A very small bean in size, but the smoothness and richness of this coffee is what makes it stand out.
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Crisp acidity. Earthy, full-palate smoky taste with an easy finish. Delicate aroma, a blenders delight.
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No chemical pesticides or fertilizers used. Smooth and mellow, high grown.
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Heavy body, full flavored. Very rich and low acid city roast.
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Heavy bodied, almost syrupy, very low in acid, with a faint nut-like aftertaste.
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Medium to full bodied, slightly acidic and very aromatic.
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A rounder bean in shape it has similar qualities as the Kilimanjaro, except a little fuller body.
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