Every Tropical region of the world grows coffee, and they all give unique flavors. Try some of our current favorites from Central and South America, Africa, West and South Asia and Oceania.
Colombian Tolima Org. Bosque Galilea–
This coffee is best enjoyed from a medium to dark roast point. Smooth, rich and buttery textured, lower acidity and a fuller body. Lovely nutty tones combining with a bit of maltiness, some spice accents in the aftertaste with a sweet edge. At lighter points you get some lemony acidity combined with the classic Colombian nuttiness but the malty edge comes off a bit herbal.
Guatemalan Premium Antigua – Finca Capetillo – San Sebastian
Antigua’s are generally gentle cups of coffee, good everday drinkers. Smooth, rich and clean, this is a great example. Lighter roasts will be more floral than chocolaty with some clear acidity, clean cup but enough acidity some might want to avoid lighter roast points. Medium roasts are well balanced and much smoother, chocolaty with just a hint of crispness, a little spice note pops out in the aftertaste. Darker roasts are stronger and fuller bodied, chocolaty, not too roasty with just a hint of floral in the aftertaste and as the cup cools.
Rwanda KivuBelt – Nyamasheke; Jarama Station – Bourbon Washed Processed
A very fresh and tasty African. Enjoyable at any roast level; a medium to dark roast was our favorite. Medium roast points you get a smooth cup on the nutty/chocolaty side, sweet tea flavors and a hint of citric. A little herbal spice lingers in the aftertaste but very mild comparatively to most Africans. Darker roasts add complimenting roasty notes, a sweet and smoky chocolaty cup that is jazzed up with a little spice, lower acidity and fuller bodied. One can take it lighter if you want to boost the acidity and citric/floral tones but it does risk a little vegital note right at first crack.
Yemen Mocca Hajjah–
A good fruitiness upfront balanced with spicy (hint of earthy anise) chocolate notes. Yemen coffees are the rare cup where you can occasionally see a “banana” like fruit tone – don’t worry though, its a little bit of a reach for banana, its not like eating a banana or banana flavored coffee, although with developed tongue, most can pick it up. Red fruit and bakers chocolate are the dominate tones – fruit is accentuated with lighter roasts, chocolaty with darker roasts. A lovely super complex old world natural.
Indian Mysore Nuggets – Extra Bold
Year in to year out, this is always one of our most popular coffees, at times we have trouble keeping it in stock!
Mysore coffees are the best known and the most popular of all Indian coffees, they posses good body and snappy acidity. The overall taste profile is very unique, with spicy overtones. These spicy overtones come from the cinnamon, cardamom, nutmeg, cloves and pepper that grow alongside the coffee trees.
This lot is full bodied, with a rich full taste and moderate acidity. Very interesting and exotic, I like to roast this coffee a little darker, just into the second crack.
Timor-Leste Washed Org. CCT Co-op
Similar to much of Indonesian, Timor has its own strain of coffee that naturally crossed an Arabica strain with a Robusta strain creating a wonderful hybrid that has now been used around the world. Although this happened naturally in Timor, the idea behind this is currently saving the coffee industry. As climate continues to change and world trade keeps expanding, coffee has been getting hit with a lot of disease and pests that Arabica plants are susceptible to but Robusta is not. These hybrid strains have been keeping the farms alive and over the years and they have really dialed in a unique and tasty cup with the strain over the years.