WHERE OUR COFFEES COME FROM
Arabica coffee is primarily grown in five distinct regions, all located between the tropics of Cancer and Capricorn around the equator. The climate, elevation, and soil characteristics where the coffee is grown, collectively known as terroir, affect the taste and lend unique flavor profiles to the coffee.
Coffees grown in Eastern Africa (e.g. Ethiopian, Kenyan, Tanzanian, Zimbabwean, and Yemeni coffees) tend to be fruity, high in acidity and medium-bodied with strong hints of berries, dried fruit and citrus.
Coffees that come from Latin America, the region including northern Mexico and extending south through Central America (i.e. Costa Rica, El Salvador, Guatemala, Honduras, Nicaragua, and Panama) and even into the South American countries of Colombia and Peru tend to be floral, fruity and medium-bodied coffees with good acidity and an occasional dark chocolate note.
Coffees from Brazil, the world’s largest coffee producing country, are known for their full-bodied flavor with mild acidity and a pronounced nuttiness, which makes them a perfect selection for inclusion in various coffee blends.
Coffees grown on the islands between the Indian and Pacific oceans (e.g. Java, Sumatra, Sulawesi, Papua New Guinea and some parts of India) have a thunderous body, and can range in mouthfeel from earthy and viscous to smooth and full. Acidity levels tend to be lower with a subtle yet spicy nuance of flavor.
Coffees from Hawaii and its famed Kona Coast, Jamaica, Puerto Rico, and the Galapagos Islands tend to be mild and neutral with just a hint of acidity. These coffees have a smooth, medium-body and a mellow, clean finish.