COLOMBIA


Colombia coffee reviews tend to note it as medium-bodied with a rich taste and citrus-like acidity.

The best high-grown Colombian coffee typifies the classic Latin American mild, fruity  flavor though

not the type of fruity taste that seems almost fermented.

Growing Altitude: 1,200 - 2,000 meters above sea level

Harvest time: March - June and September-December

Processing: Natural

Body: Medium

Acidity: Bright, Citric

Tasting notes: chocolate and Walnut aroma, caramel, medium acidity and medium body


 EL SALVADOR


Coffees from El Salvador, which shares a border with Guatemala and Honduras, tend to

have a good body yet a relatively uneventful flavor and acidity.

Growing Altitude: 1,200 - 1,500 meters above sea level

Harvest time: October - March

Milling Process: Washed, Sun-dried

Aroma: Sweet (fruity), Floral, Spice

Body: Round

Acidity: Bright, Sweet

Tasting notes: Sweet (honey), Citrus (tangerine), Chocolate


COSTA RICA


A highly rated Costa Rican coffee, typically of the coffee plant varietal Caturra (Coffea arabica var. caturra)

and sometimes Catuai, has a great body, often full, and a rich, robust flavor and crisp acidity.

Growing Altitude: 1200 - 1800 meters above sea level

Harvest time: December – February

Milling Process: Washed, Drum Dried

Aroma: Intense, Fragrant, Brown Sugar

Flavor: Citrus, Tropical Fruit, Apricot

Body: Round

Acidity: Lively, Bright


GUATEMALA


Coffee beans grown in Guatemala typically have tasting notes indicating a full body and a rich

chocolatey-cocoa flavor, and a toffee-like sweetness. Guatemalan coffees are true central

American coffees.

Growing Altitude: 1,200 - 1,700 meters above sea level
Harvest time: December - April
Milling Process: Washed, Sun-dried
Aroma: Floral, Citrus
Flavor: Chocolate, Sweet, Nutty (slight)
Body: Full, Round
Acidity: Bright, Pleasant


INDIA


Serving Suggestions: Although Robusta is quite drinkable and enjoyable on its own particularly with

sugar and lots of milk, this is a coffee for blending with. As a rule of thumb one would add this too either

Indian, Brazillian, Peruvian Arabica etc coffees at about 30%. This will ensure that an excellent crema will

be produced without the bitterness (or finish!) of the Robusta encroaching on the flavour of the coffees

it is blended with.

Roast depth: Medium to dark roast

Characteristics: A strong astringent very full-bodied coffee with a huge shot of caffeine


RWANDA


Located in the Gakenke District of northern Rwanda, Ruli Mountain is an area with high elevations and

volcanic ash tucked in the hills surrounding the our Ruli Mountain washing station. In this region, farmers

are typically small landholders, with between 75 and 200 coffee trees. Ruli coffee is known for its sweet,

fruit-forward beans that showcase a bright acidity, balanced profile and tea-like body.

Growing Altitude: 800 - 2,000 meters above sea level

Harvest time: March - June and September-December

Processing: Washed

Body: Medium

Acidity: Bright, Citric

Tasting notes: Lemon, Honey, Strawberry


INDONESIA


Java coffee is a wet processed (washed) coffee grown on the island of Java in Indonesia, mostly on the

east side in the Ijen volcano complex on the Ijen Plateau at elevations around 1,400 meters.

Growing Altitude: 750 - 1,550 meters above sea level

Arabica Variety: Typica

Harvest Period: May/June-August/September

Milling Process: Washed,

Aroma: Nutty

Flavor: Nutty, malty, chocolate, bright, sweet

Body: Effervescent

Acidity: Bright


MEXICO DECAF


These fine Mexican coffees, which often approach or exceed the definition of a gourmet coffee, are

known for having light body and acidity, often with a nutty flavor, perhaps with chocolaty overtones.

The finest Mexican coffees have a delicate body with an acidy snap and very pleasant dryness

like a fine white wine.

 Growing Altitude: 1350 - 1,900 meters above sea level

Harvest Period: May/June-August/September

Milling Process: Washed, Aqua

Aroma: Nutty

Flavor: Nutty, malty, chocolate, bright, sweet

Body: Effervescent

Acidity: Bright


CUBA


Lavado boasts not only acidity but also a rich full body. The taste is pleasantly sweet and sweet.

Characteristic are the distinctive tones of bitter chocolate and caramel with the reverberation

of nut tones. It has a rich aroma and you can feel a slightly smoky touch.

Growing Altitude: 1350 - 1,900 meters above sea level

Harvest Period: February /july

Processing : wet

Variety : Bourbon

Body: Effervescent


VIETNAM


Vietnam’s coffee is grown in the regions at between 500 to 1,200 meters above sea level, so

that its coffee flavour has a sweet smell. This was approved at the First International

Roasted Ground Coffee contest held in Paris in 2015 by the Agency for the Valorization of

Agricultural Products (Agence pour la Valorisation des Produits Agricoles (AVPA)) and the

 Growing Altitude: 500 - 1,200 meters above sea level

Harvest Period: May/June-August/September

Processing : natural

Body: medium