Central American Specialty Coffee

Cupping Notes: At Medium roasts, this specialty coffee includes notes of caramel, and chocolate, with a creamy bittersweetness, accented by an almond confection. Dark roasts bring about flavors of green apple, cocoa, and nut flavors. Fragrances found during roasting include nuts, brown sugars, caramel, and chocolate walnut. This coffee is an excellent daily coffee and a tremendous option for espresso. The espresso flavors include bittersweet chocolates with a velvety and smooth mouth feel. 

Cupping Notes: Medium roasts include flavors of brown sugars, walnut brownie, and cocoa dusted almonds. Dark roasts include a Ghiradelli type of dark chocolate tone along with a bittersweetness that holds long to the finish, and an herbal accent in the aftertaste. Fragrance notes while brewing can include a caramel milky chocolate, hints of pecan, and herbs. This coffee is a tremendous option for espresso. 

Cupping Notes: Gehsa coffees are some of the most rare and sought after coffees in the world. This Guatemalan Gesha coffee is superb! It's highly rated and brings about strong flavors of jasmine, lilac, and hibiscus. As the coffee cools a bit, it becomes more fruity. Flavors such as mandarin, white peach, and lime present themselves. Tea flavors linger in the aftertaste along with hints of lemon and a honey sweet finish. This is a very sweet and juicy coffee! Fragrances that can be found during brewing include florals, tea notes, cinnamon, citrus, and clove. We don't recommend dark roasts and espressos for this Gesha and so have removed that option for roasting. Enjoy! 

Cupping Notes: This wet process coffee is grown high up in the Boquete's Horqueta mountain region of Panama where the land is volcanic and the soil is rich. The body is very milky with strong creamy nut tones. Light roasts have a tannic tea like finish. Medium roasts are well balanced and sweet and can include notes of bittering cacao and almond. This coffee is an excellent daily drinker. 

Cupping Notes: This specialty coffee can be enjoyed at all roast levels but it really seems to excel in medium to dark roasts as the chocolate flavors begin to form with the fruit accents. The fruit accents were hard to find at light roast levels. At medium roast levels, accents of pear, apple, and golden raisin could be found along with a subtle taste of bittersweet cocoa. At dark roast, the flavor begins to pick up with a black cherry & cocoa backdrop. As the cup cools a bit, an apricot tea accent and bright character begins to emerge. Fragrances found during roasting include a fruited sweetness, cherries, buttery caramel, with a slight touch of honey and spice. This coffee makes an absolutely tremendous single origin espresso at lightly dark roast levels! 

Cupping Notes: This specialty coffee can really be enjoyed at all roast levels. It is a very sweet coffee with the perfect touch of citrus! Light and medium roasts have a nice balance of sweetness and acidity, especially for a Nicaraguan coffee. There is a slight hint of spice, cinnamon stick comes to mind. Our dark roasts yielded some of the same spice and sweetness as light and medium roasts along with dark cocoa and solid dark chocolate notes. Fragrances found while brewing can include light buttery caramels, cinnamon, raw sugars, and subtle cocoa notes. This coffee is very good as an espresso! 

Cupping Notes: Light and medium roasts excel with this specialty coffee. It is very sweet, with slight touches of fruit and florals. Notes of simple brown sugar, buttery caramel candy, and unrefined cane sugars may be found as the coffee cools. This is a very clean and bright daily coffee! Dark roasts can be enjoyed as well. They are slightly less sweet and acidic though, than the medium and light roasts. Fragrances found during roasting include caramel, unrefined sugars, apples, dates, & pears.