A guide to the great coffees of the world
Our Guide to Great Coffee  

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Coffee comes in three very basic varieties for commercial distribution: Arabica, Liberica and Robusta. All three of these are of African origin. The Arabica bean is from Ethiopia and is well suited for growing in higher altitudes (above 2000 feet). Liberica coffee comes from West Africa and is more suited for growing altitudes below 2000 feet. Robusta coffee trees originated in the Congo and does well in forested environments.

Liberica and robusta trees produce higher yields than Arabica trees and require less tending, but the coffee produced tends to have a harsh flavor in comparison. Their caffeine content can also be as much as 50% higher than Arabica coffees.

All of the bean varieties for sale are based on only three main species of coffee tree yet there are hundreds of distinct coffee varieties available. The differences can be traced to the wide variety of altitudes, climates, soils and amount of rainfall that affect the growth of the coffee tree. Although coffee trees only grow well within 2000 miles of the equator, these areas have a wide range of climatic and environmental differences. The wind, fog and cool temperatures of the highlands of Central America will create different characteristics from coffee grown in the hot, steamy lowland jungles of Africa or in the variable conditions of the Caribbean.

Central and South American Coffees

Guatemalan Antigua - This genuine Antigua comes from the Sierra mountain region where coffee is grown in rich volcanic soil at very high altitudes. Flavor characteristics include high acidity, a spicy, chocolaty taste, and smooth medium-to-full body.

Costa Rican Tarrazu - Bright and crisp, with excellent flavor, our Costa Rican Tarrazu is grown in the rugged mountains surrounding the central Valley, where the cool, moist air from the Pacific creates the perfect climate for coffee cultivation.

Colombian Supremo - Supremo is grown high in the Huila region, an area widely appreciated for producing coffees with a distinctive sourish acidity, full body, and nutty aroma.

Brazilian Santos - Santos is the superior of two coffee trees cultivated in Brazil. This coffee results from a milling process uncommon to arabica coffees, producing a unique earthy taste through sun-drying.

Mexican Altura - Altura is a high-grown coffee cultivated at elevations exceeding 4,000 feet. The Altura produces a light-to-medium body with an unusual acidity.

African Coffees

Kenya AA - This highest grade of Kenyan coffee is recognized to be among the world's finest. Grown in the rich volcanic soil of Mt. Kilimanjaro, this coffee possesses a pleasing wineyness while maintaining a full-bodied, not bitter, characteristic given its pleasant acidity.

Tanzania Peaberry - Grown on the slopes of Mt. Kilimanjaro near the border with Kenya, this coffee is more mellow than the Kenyan and lighter in body. The rare peaberry results when one elongated bean develops rather than two half-moon beans.

Ethiopia Yrgacheffe - The beginnings of coffee cultivation can be traced to the Ethiopian region of Kaffa, which may be the origin of the word "coffee." With its spicy, floral aroma and clean, fresh finish, the Yrgacheffe offers a similar characteristic to the Yemen Mocha.

Zimbabwe #53 - Number 53 is the highest grade awarded to fine coffee in Zimbabwe. It is a milder African coffee than the Kenya AA. Nevertheless, its body is quite remarkable and the bean size is generally large.

Hawaiian Coffee

Kona Fancy - This Hawaiian coffee is world-renowned for its exceptional balance of body and acidity. The rich, volcanic soil and tropical climate produce an unmatched richness of flavor. Fancy is the premium grade awarded to the best of Kona coffees.

Indonesian Coffee

Sumatra Mandheling - An Indonesian island northwest of Australia, Sumatra's Mandheling region enjoys warm coastal breezes by day and cool mountain air by night. It produces a heavy-bodied coffee with syrupy richness, low acidity, and a distinctive earthy or spicy flavor.

Java Estate - The Indonesian island of Java produces a heavy-bodied coffee with mild acidity and smoky undertones. Java is frequently blended with the Yemen Mocha as the perfect complement. Enjoy it alone for its own special qualities.

Signature Roast and Blends

Mocha Java - This traditional blend combines Yemen Mocha with Indonesian estate Java. Cultivated for more than 300 years on an island northwest of Australia, Java's thick, rich body complements well the Mocha's complex fruit note and hint of chocolate flavor.

French Roast - Our special recipe of hard-bean, high-grown coffees is dark-roasted to develop fully the natural oils and yield a distinctively bold-flavored and full-bodied coffee. This dark roast offers an intense taste without the pronounced bite of acidity.

Viennese Roast - This extraordinary blend truly tests the skills of the roast master. Medium roast beans are carefully blended with dark roast beans to produce a singularly complex flavor.

Espresso Italia - Patterned after the Italian version of a full-flavored coffee, our espresso roast provides a rich "crema" and a full body that makes it the perfect late evening coffee.

Flavored Coffees

Hazelnut Cream, French Vanilla, Seville Orange, German Chocolate, French Vanilla Decaf, Hazelnut Cream Decaf, Seville Orange Decaf, German Chocolate Decaf

Decaffeinated Coffees

Swiss Water Decaffeinated - Our high-grade beans are decaffeinated through the patented, non-chemical Swiss Water Process. We believe that coffees decaffeinated by this method retain more of there vital flavor components.

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