Sumatra Mandheling coffee has a syrupy body with hints of toffee, dark chocolate, and brown sugar. It's well-known for its smooth, full-bodied flavor that's earthy and complex. Rich in history and rich in flavor, these coffee beans are legendary in Sumatran coffee. Sumatra Mandheling is also great coffee for cold brewed and specialty coffee drinks like espresso; it takes milk or cream well without loss of flavor. This coffee comes from Indonesia in the Sumatra region, between 2,500 and 5,000 feet above sea level and its mark is Mandheling.

Peru Aproselva coffee produces a sweet aroma, a creamy body, and a well-balanced fruity flavor with mild acidity. The flavor notes are lemon, vanilla, cocoa, and caramel. 

 Peru is the 5th largest exporter of Arabica beans in the world! This organic coffee is from the San CALIFORNIA Ignacio region. It produces a sweet aroma, a smooth, creamy body, a well-balanced fruity flavor, mild acidity, and a clean aftertaste. 

Peru Aproselva coffee is grown in the Cajamarca Ignacio Province, one of Peru's most well-known coffee-producing regions.

Mexico Mayan Harvest coffee has notes of graham cracker, vanilla bean, and semi-sweet dark chocolate. This coffee is a great all-around coffee that works well in many brew methods and roast styles. We recommend it as a balanced and sweet batch brew that can hold up to milk and sugar or as a creamy single- origin espresso. Mexico Mayan Harvest Women's Group is sourced from 168 family-owned farms located in communities within the municipality of Bella Vista. This is located in the state of Chiapas, Mexico. One woman, Rosalba Cifuentes Tovia, ensures traceability for her communities coffee by personally exporting the coffee directly to the Bay Area. Through Mayan Harvest's system of traceability and improved premiums returned; directly to the women, this coffee recognizes their work and empowers them financially.

The El Salvador Lenca is a dark roast with flavor notes of orange blossom, honey, Creme Brulee, and fudge. This dark roast works well across all brew methods, but we loved this coffee as a darker-roasted single-origin espresso. The department of Morazan, an area of ancient forests, has a long tradition of coffee cultivation. The indigenous languages spoken by very few in the community identify this land as "Lenca," which roughly translates to "The Land of Abundant Water." The bounty of fresh water, fertile land, and incredible altitudes led to the formation of "cloud forests" that protect plants from extreme weather.

East Java Konang Springs has deeper notes of Cherry, maple, and Merlot. It is excellent as a bright and fruity pour-over, but we think this coffee really shines as a creamy espresso that tastes like chocolate-covered raspberries. East Java Konang Springs Natural coffee is grown in the foothills of Mount Argopuro, in the Situbondo Regency of the East Java Province of Java Island. This naturally processed coffee is painstakingly cared for and turned once every hour during the growing season to ensure consistency and quality.

Our Dark French decaf is a blend of whole beans from South America and Indonesia with flavor notes of smoky, bitter-sweet chocolate, and earthy caramel. This coffee is best brewed for about three minutes at a lower temperature which can be achieved by letting freshly boiled water sit for a minute before the brew begins.

Sierra Nevada Coffee is said to be one of the most valuable coffees in the world. Only 450 families in Colombia produce this coffee that grows in an area that was not originally a coffee-producing area. Few authorized distributors have it for it is extremely difficult to access those families and obtain authorization to sell. Where is the Colombian Sierra Nevada coffee grown? This coffee is cultivated under the shade of native trees (like the coffee Walnut and the Guamo Santafereño) that grow in the so-called ' Caribbean Café Belt, formed by four municipalities of the Magdalena department: Aracataca, Santa Marta, Ciénaga, and Foundation. There, coffee plants grow in heights between 800 and 1,600 meters above sea level and are cultivated by indigenous and peasant families who do not use chemicals.