A big coffee from Africa's smallest coffee producer. Lighter roasts are bursting with fresh citrus balanced by sweet dark chocolate and molasses flavors. Darker roasts trend towards bittersweet chocolate with a touch of candied nuts.
A fun coffee that breaks the mold of traditional Oaxacan coffees. Lighter roasts are surprisingly fruity with lemongrass, dark berries and raisin flavors joining forces with brown sugar, caramel and savory spices.
Clean and relatively bright for a PNG coffee. Lighter roasts present flavors of subtle stone fruit, fresh savory herbs, meyer lemon and raw cacao. As roast progress towards the second crack flavors of dark chocolate, roasted nuts and dried herbs develop
Pleasantly fruity with a sweet finish. Lighter roasts highlight dried peach, nectarine, red grape, caramel, raw honey and black tea flavors. In the darker roasts bakers chocolate and bruleed honey eclipse the fruitier flavors.
Sage, leather, sweet grass and pepper present in the lighter roast range with a clean caramel and graham cracker finish. Look for big chocolate and sweet/savory spices as second crack starts. A fine showing from an Indonesian bumper crop.
A crisp and balanced coffee with a clean finish. Subtle stone fruit and fresh pear flavors are present in lighter roasts along with sugar cane and a touch of milk chocolate. Darker roasts trend towards classic blackened sugar flavors.
An intense and exciting coffee from an equally intense and exciting country. Rich flavors of dried tropical fruit, fresh stone fruit, black tea, raw honey, chai spice and a touch of pecan nuttiness can be found at lighter roasts. Darker roasts add molas