South American Specialty Coffee

Cupping Notes: This Gesha excels at light roast levels and includes a star jasmine accented sweetness, along with notes of lavender, tangy lemonade, & a black tea like finish. Fragrances while brewing include a raw sugar sweetness that is just too delicious, chamomile, honey, & a strong floral, citrus, note. 

Cupping Notes: This specialty coffee includes flavors of chocolate, almond nut, and some honey sweetness like caramel. Medium roasts have that base sweetness, butter caramel, and a molasses sugar. The chocolate flavors come out in dark roasts and still hold the molasses sweetness. This coffee is excellent as a single origin espresso! Fragrances while brewing can include raw sugars, barley, lemon basil, apricot, cinnamon, and toffee. 

Cupping Notes: This specialty coffee can be enjoyed at all roast levels. Light roasts offer a mild fruit base, baked apple, pear butter, and citrus skins. Medium roasts strengthen the fruit base along with a lush bittersweetness. Dark roasts bring about golden dates and dark chocolate truffles. Fragrances while brewing include a caramel roast note with hints of sweetness, raw sugar, apples, and pears. This coffee is very good as a single origin espresso!

Cupping Notes: This specialty coffee has been grown by a women's coffee alliance group in Peru. It's a fabolous specialty coffee grown with a women's touch and the results show. It's a fairly sweet and acidic coffee. Cacao powder and honey come to mind when cupping. Light to medium roasts bring about flavors of raisins with a cinnamon apple like finish. Dark roasts accentuate a bittersweet chocolate, plum, and orange finish. This coffee is very good as a single origin espresso!