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Coffee Profiles by Country
Learn more about the areas our coffees are grown:


This coffee will give you a rush without any sugar added. As the world's largest coffee producer Brazil is dominated by large coffee farms. These farms cover the vast amount of land suitable for coffee cultivation giving Brazil its reputation for producing "commercial" grade beans. A fine cup of Brazilian is characteristic of being clear, sweet, medium-bodied coffee with a low level of acidity. It can be described as soft and nutty. Many Brazilian beans are used in espresso because of the bittersweet chocolate aftertaste they leave behind.


This bean emits a sweet aroma. Colombian farmers take pride in their crop and work very hard to maintain their rank as the world's best-known coffee producer. The rich flavor of Colombian beans is created in the country's high altitudes on small family farms. The rugged terrain provides a natural environment ideal for cultivating high quality coffee. It also provides some difficulty in transportation. Coffee farmers have to transport their harvested beans by mule or jeep to production and shipment centers. Colombia is the second largest exporter, consistently producing great coffee with superb flavor and well-balanced acidity. If you need a bean you can depend on every morning to perk you up and get you going, this is the bean for you.


Ethiopia is where it all began. Coffee continues to grow wild in the country where the coffee plant originated. In some growing regions coffee farmers still harvest beans from wild coffee tree forests. These wild beans make a bold statement in the cup providing a full-bodied, full-flavored coffee.


From the growing region of Huehuetenango, this bean does not fall short on flavor or pop. Guatemala's mountainous terrain and rich, volcanic soil give its coffee beans a hard, dense covering that keeps every ounce of flavor inside. So when you brew a cup you can taste the smoky, spicy, and chocolaty flavors swirled in your cup with all of the brightness in the bean creating a pop in your mouth.

Costa Rica

Costa Rica has earned its reputation for producing some of the best beans in Central America. The sharp acidity creates a pop in every sip and the medium body gives a fullness to its sweet flavor. The majority of coffee production takes place on small farms, or fincas. The harvested coffee cherries are then taken to be processed at state-of-the-art facilities known as beneficios. It is this quality processing and careful attention to growing methods that gives Costa Rican coffee a hearty richness and excellent aroma.


Mexico is best known for producing coffee for dark roasts and blends. This is due to the fact that the majority of Mexican coffee is produced in low laying regions and is, in effect, low quality. Great Mexican coffee can be found in the country's mountain regions. This coffee is sometimes referred to as altura, another name for high-grown. The high altitude of the coffee farms produces a sharp acidity which in turn creates a snap in your mouth full of nutty flavor and a bittersweet chocolate taste.


Nicaragua has some of the best soil in the region with the potential to produce exceptional coffee rivaling that of Costa Rica or Guatemala. Nicaraguan coffee trees produce large beans that are fairly acidic with a heavy body. Due to political unrest, Nicaragua's coffee production decreased significantly about 20 to 30 years ago forcing farmers to abandon their crops. Coffee growers began to reestablish their farms in 1990 with the return of democratic rule. Nicaraguan coffee farmers are now taking steps toward greater environmental responsibility by growing sustainable coffee. Sustainable farming ensures quality land for future growth. It is very important in giving quality of life to workers, ensuring the quality of the environment, and producing a quality cup.


The rich, smooth body of this coffee coupled with its full flavor cannot be matched. This distinct quality is produced by a process called warehousing. Indonesian coffee farmers found that by storing the coffee beans in a warm, damp climate a deeper body and lower acidity level develops. The larger islands of Indonesia- Sumatra, Java, and Sulawesi -have a reputation for producing fine, quality coffees. Ankola and Mandheling regions grow their best-known beans.


Peruvian coffee is often described as having a mild character which makes it a good bean to use in blends. However, the characteristics of this coffee vary greatly depending on the region the bean is grown. The high altitude of the Andes combined with the tropical climate makes this country ideal for growing coffee. The changing elevation in the mountain ranges creates microclimates that effect the growth of the coffee bean. The higher the elevation the fuller the body of the coffee and the more flavor held in the bean.