Burundi honey process gahahe ~ sweet, clean cup character like wet process burundi, burned sugar sweetness, bergamot orange aroma, old fashioned spice cookies, and an acidic impression like strong black tea. Good for espresso

Costa rica taraazu don mayo beneficio, city roasted to show brown rice syrup and black strap molasses, hints of golden raisin and walnut, and acidity has an orange oil quality. Good for espresso

Guatemala la libertad finca terrazas - balanced, refined sweetness, and versatility, notes of brown sugar, caramel, chocolate bittersweets, dried apple and raw hazelnut. Good for espresso

Sumatra mandheling-aceh triple-pick - rustic sweetness, herbal and earthy accents, a layered chocolate roast taste unfolds to rustic sorghum syrup, date sugar, and mossy, earth-toned aroma. Good for espresso

Ethiopia organic nansebo refisa - an aromatic cup with flavors of dried florals, sweet herbs, and fragrant woody incense, notes of simple syrup, orange essence, fruit gum, and grabby citrus finish

Colombia inzá las estrellas - supremely sweet coffee with floral honey and panela sugar flavors, hints of apple, golden plum, and a dried stone fruit accent. Good for espresso

A great high quality brazil coffee is soft, nutty, low acid, with nice bittersweet chocolate tastes. It is also quite an exceptional base for making flavored coffees because of it's softness in the cup

Kenya kiambu fram farm aban intensely sweet coffee with flavors of maple and fragrant dark sugars, some moderate fruit characteristics and spice aroma