Origin: Mexico Certification/Grading: EP, Organic Roast: Medium Tasting Profile: Chocolate, cinnamon, green apple. Grower: Coffee growers from Chiapas and Oaxaca Variety: Typica, Criollo, Bourbon, Mundo Novo, Caturra Region: Chipias and Oaxaca, Mexico Altitude: 900-1000 M Soil Type: Clay Minerals Process: Fully washed and sun dried.

Origin: Costa Rica Certification/Grading: SHB/EP Roast: Medium Tasting Profile: Sweet apple, raisin, honey Grower: Micro farms in Alajuela Variety: Caturra & Catuai Region: Alajuela, Costa Rica Altitude: 1300-1445 M Soil Type: Volcanic Loam Process: Eco-pulped and dried in the sun.

Origin: Ethiopia Certification/Grading: Natural Roast: Med-light Tasting Profile: Milk chocolate, fruity, caramel Grower: Smallholder farmers from thee Sidama zone. Variety: Indigenous Heirloom Cultivars Region: Sidama Zone, Ethiopia Altitude: 1700-1900 M Soil Type: Nitisols Process: Full natural, sorted by hand. Dried on raised beds.

Roast: Dark & Medium Blend With both Dark and Medium roasted coffee. Cocoa, caramel, & vanilla tones

Certification/Grading: Organic Roast: Med-dark Tasting Profile: Dark chocolate, molasses, brown sugar Grower: Smallholder farmers from Kintamani Variety: Bourbon, Typica, Catimor Region: Kintamani, Bali, Indonesia Altitude: 1200-1600 M Soil Type: Volcanic Loam Process: Hand picked, wet-hulled and dried on raised beds.

Roast: Dark Roast House Blend. Great for Espresso meticulous blend of coffee from around the world