Our Origins
Known for balanced, bright, and clean coffees
Colombia: Medium body, bright acidity, caramel, and nutty notes.
Brazil: Low acidity, chocolatey, nutty, smooth.
Costa Rica: Clean, crisp, and fruity.
Guatemala: Full-bodied, chocolatey, with spice notes.
Peru: Mild, balanced acidity, smooth.
Birthplace of coffee — known for fruity, floral, and wine-like flavors
Ethiopia: Complex, floral, and fruity.
Kenya: Bright acidity, berry and blackcurrant notes, vibrant and complex.
Tanzania: Similar to Kenya but slightly lighter; sometimes has tropical fruit tones.
Coffees here are often earthy, spicy, and full-bodied
Indonesia (Sumatra, Java, Sulawesi): Heavy body, low acidity, earthy and herbal notes.
Vietnam: Second largest producer (mostly Robusta). Strong, bold, bitter flavor.
India: Mild, low-acid Arabicas and strong Robustas.
Papua New Guinea: Bright acidity, fruity and floral like lighter African coffees.
Honduras & El Salvador: High-quality Central American origins with chocolate and caramel tones.
China: smooth and balanced beans.