Tasting notes: Luxardo cherry, salted caramel
Continent: South America
Region: Huila, Antioquia, Tolima, Cauca, Eje Cafetero, Valle del Cauca, Santander, Nariño 
Town: Various
Farm / Co-op / Station: Various
Varietal: Bourbon, Castillo, Caturra, Colombia, Typica
Processing: Fully washed
Altitude: 1,250-2,150 masl
Owner: Various

Interesting stuff:
In Colombia, the term “Supremo” has to do with the size of the beans. This is a high-altitude coffee. In general, coffee growers will grow their best products in higher elevations. The complexity of flavor found in these beans is partly due to the excellent growing conditions found higher up on a farm.

Tasting notes: Cola, Vanilla
Continent: Africa
Region: Ngozi & Kayanza
Town: Various
Farm / Co-op / Station:Various
Varietal: Red Bourbon
Processing: Fully washed
Altitude: 1,600-1,900 masl
Owner: Various farmers with Sucafina Burundi

Interesting stuff:
This is a single origin blend, meaning we can’t trace this coffee back to one microlot of a farm, or to one farm, or to one washing station. But we CAN trace it back far enough to the company that blended similar coffees to create a consistent flavor. This is pretty common practice in the coffee agriculture world, and for good reason, too.

This blend is called Turaco, named after the Turaco bird found in the two growing regions that make up this single origin blend. It’s a beautiful multi-colored bird with short wings and a long tail.

Tasting Notes: Taffy, Nutty, Milk Chocolate
Continent: South America
Region: Various
Town: Various
Farm/ Co-op/Station: Various
Varietal: Bourbon, Catimor, Catuai, Catucai, Caturra, Mundo Novo
Processing: Pulped Natural
Altitude: 500- 1,200 masl
Owner: Various

Interesting Stuff:
Brazil is home to around 1.5 million Japanese extracts, and coffee growing in Brazil has been a common occupation of Japanese-Brazilians since the end of the 19th century.

Just under 40% of all coffee in the world is produced in Brazil.

“Pulped natural” means that when the coffee was dried and processed, the skin of the coffee cherry was taken off but the actual fruit was not. This imparts a lot of the common flavors we find in Brazilian coffees.

Tasting Notes: Pineapple, Maple, Dark Chocolate
Continent: Central America
Region: Tarrazú
Town: San Marcos de Tarrazú
Farm/ Co-op/Station: Coope Tarrazú
Varietal: Catuai, Cattura
Processing: Fully Washed
Altitude: 1,500- 1,800 masl
Owner: 4000+ farmers working with Coope Tarrazú

Interesting Stuff:
Tarrazú is probably the most famous coffee region of central Costa Rica. The nearby Pirris river provides water to the highland region, making it perfect for coffee production and other types of agriculture.

Thanks to tireless innovations, the sheer number of coffee varieties, extensive technical knowledge and attention to coffee production, Costa Rica is one of the most advanced coffee producing countries in Central America.

Tasting Notes: Hibiscus, peach green tea, hint of tobacco
Continent: Africa
Region: Sidamo
Town: Various
Farm/ Co-op/Station: Various
Varietal: JARC varieties, local landraces
Processing: Fully Washed
Altitude: 1,500-2,200 masl
Owner: Various

Interesting Stuff:
Ethiopia is fabled to be the birthplace of coffee. The Sidamo region boasts excellent coffee growing conditions: high above sea level, plentiful rainfall, and fertile soil.

Ethiopian coffee varietals are often found nowhere else in the world. Since their livelihood depends on producing amazing coffee, farmers in this country can be reluctant to let their precious strains and saplings leave home. This is why there hasn’t been much botany study on Ethiopian coffee varietals, and thus you’ll see terms like “local landraces” or “heirloom” listed as the varietal for many Ethiopian coffees. The mystery makes Ethiopian coffee even more enchanting.