The strong influence of volcanic soil in the Central Valley combined with the dry, Pacific climate and two very distinct seasons during the course of the year allow for the perfect development of coffee cherries in this region.This is silky smooth coffee with medium body, rich flavor with a very intense aroma. The acidity is bright, crisp and vibrant yet not overpowering allowing for a very balanced cup.
Colombia is the world's 2nd largest producer of coffee and probably the world's most recognized. Colombian coffees are renown for their consistency from harvest to harvest and for their full rich body and extremely well balanced flavour. These full size Arabicas from the cental zone, give way to a juicy acidity and medium bodied coffee. Also, an array of caramel and mouthwatering sweetness will indulge your palate.
Prepared on the Malabar coast during monsoon season. This rare and unusual bean takes 12-16 weeks of meticulous preparation. Growers pick the coffees, and lay them out in coastal sheds, where they absorb moisture from the windy air and increase in size.
Honduras has an ideal climate to grow, process and dry coffee exceptionally well. Coffees from this region go through a longer maturation period which results in some sweet taste characteristics and gentle acidity. These SHG (Strictly High Grown) beans produce a mild to medium bodied coffee, with big flavour notes. Classic caramel and chocolate flavours are accented with sweet hints of vanilla and a touch of honey comb . Subtle essences of dry roasted nuts lingers in the smooth finish. Honduran Coffee is all about the balance which can be enjoyed any time of the day in any type of brew method.