Peru + Colombia + Honduras

		Peru This versatile Organic Fair Trade coffee is grown in high altitude regions in Peru. Moderately acidic with a soft body and flavor, this bean is ideal as a blending coffee. Much like other South and Central American coffees, this varietal has a slightly nutty flavor quality, but is just a touch gentler
		Colombia This classic Colombian coffee brings together a mellow acidity and a strong caramel sweetness, perhaps with a nutty undertone. Sweet and medium-bodied, they have the most recognizable coffee flavor to most North Americans.
		Honduras Honduras has many of the climatic and geographic conditions necessary to produce high quality coffee. Honduran coffees are very balanced with a good mixture of smooth sweetness and some tart, fruity acidity and are often described as having a “clean” flavor.
Suggested Brewing Method: French Press		Food Pairings: Home-made Chocolate Chip Cookies, Chocolate Avocado Mousse or Spinach & Bacon Quiche

Big, bold, and delicious enough to perfect any morning, this coffee "mashes up" three coffee varieties of organic goodness. The Peruvian coffee brings forth the flawlessly balanced chocolate tones, while the Honduran boasts a lively acidity that harmonizes with the delicious sweetness of the Colombian coffee.
Available in whole bean.
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Sumatra + Peru

Sumatra Sumatra has a rich, earthy flavor and is considered to be among the finest beans available. Hailing from the Indonesian island of Sumatra, Sumatran beans are very low in acidity and produce an aroma that ranges from maple syrup to chocolate to toasted almonds.		Peru This versatile Organic Fair Trade coffee is grown in high altitude regions in Peru. Moderately acidic with a soft body and flavor, this bean is ideal as a blending coffee. Much like other South and Central American coffees, this varietal has a slightly nutty flavor quality, but is just a touch gentler
Suggested Brewing Method: French Press		Food Pairings: Chocolate Cake, Dark Chocolate Bars, Biscottis

Get ready for the boldest tones of chocolate ever found in a dark roast with our MashUp of Sumatran and Peruvian coffees. The strength and spiciness of Sumatra meets the perfect milk chocolate counterpart when paired with coffee grown by our farming friends in the Primero de Mayo community of St. Martin, Peru.
Available in ground and whole bean.
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Costa Rica + Honduras

Costa Rica Costa Rica is regarded as one of the world's premiere coffee growing regions due to its volcanic soil and ideal drainage. As a result, Costa Rican coffees tend to be a little more acidic than some and feature subtle chocolaty and fruity undertones. This stuff is "pura vida".		Honduras Honduras has many of the climatic and geographic conditions necessary to produce high quality coffee. Honduran coffees are very balanced with a good mixture of smooth sweetness and some tart, fruity acidity and are often described as having a “clean” flavor.
Suggested Brewing Method: Drip		Food Pairings: Fruit Tarts, Fruit Pastries, Danishes, Muffins

Costa Rican coffees are renowned for their winey-ness and tones of dried fruit. It’s a perfect match when paired with the rich dark chocolate tones of Honduran beans. Exceptionally clean fruit tones of plum give way to a semi-sweet aftertaste you wish would last all day. It’s a versatile, easy drinking coffee that goes perfectly with any meal.
Available in ground and whole bean.
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Colombia + Sumatra

Colombia This classic Colombian coffee brings together a mellow acidity and a strong caramel sweetness, perhaps with a nutty undertone. Sweet and medium-bodied, they have the most recognizable coffee flavor to most North Americans.		Sumatra Sumatra has a rich, earthy flavor and is considered to be among the finest beans available. Hailing from the Indonesian island of Sumatra, Sumatran beans are very low in acidity and produce an aroma that ranges from maple syrup to chocolate to toasted almonds.
Suggested Brewing Method: Pour Over		Food Pairings: Berries, Vanilla Bean Cupcakes, Cinnamon Buns

Colombian coffees are known for their light fruitiness and citrus acidity whereas Sumatrans tend to be bold and earthy. What do you get when you combine them? Call it a “rounded sweetness.” The brightness of the Colombian mellows out and balances with the Sumatran body in a fantastically sweet, caramel-like finish. Delicious.
Available in ground and whole bean.
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