Nicaragua 5 de Junio

Founded in 1992, Aldea Global (Associacion Aldea Global Jinotega) was started by twenty two indigenous farmers in the mountains of northern Nicaragua. The Chorotega descendants formed the cooperative to promote sustainable agricultural practices that would help protect their environment. With 524 members today, the association focuses on the growth of their cooperative by promoting efficient commercialization, solidarity, and alternative credit services, while maintaining their dedication to the environment. With over 47 percent female membership, Aldea Global has made gender equity a priority.

Bourbon and Caturra varieties grown at an altitude of 1100 to 1400 meters, wet processed and sun dried on patios. A pleasantly intense and complex coffee; sweet, chocolate, creamy, floral, citric, balanced, with good body and medium acidity.

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Papua New Guinea Arokara Grade A

Getting coffee out of Papua New Guinea is always a challenge, due to the political stability and geography of the region. Access to the coffee this year was further complicated due to the collapse of a bridge that serviced many of the better coffee growing areas. This coffee was processed by the Arokara estate located in the Eastern Highlands province. Grown at an altitude between 5100 and 6900 feet. The coffee is fully washed and sun-dried and graded AA, hard bean 17+ screen size. A blend of the Typica and Bourbon varietals, creating a wonderful flavor profile. With a sweet low-toned acidity, a full and balanced body, and a nice buttery mouth-feel.

Target a full city roast, right at second crack. Look for caramel and floral overtones and a slight cocoa finish.

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Kenya AA Peaberry Guama

Grown in the Kirinyaga region, south of Mt. Kenya at 1600 to 1800 meters above sea level. Rich volcanic soil and seasonal rainfall work in unison to provide the required nutrients for strong healthy trees. The berries are hand picked when red ripe and wet processed using traditional european processing method before being gradually sun dried on raised beds. The timely picking of only ripe cherries during the October thru December harvest provides top quality product come the exportation months of May thru August.

Deep rich aroma with crisp citrus notes. A good clean coffee with bright, citrus acidity, full body and blackcurrent flavor. Well balanced yet slightly complex flavor transcending to clean lasting finish.

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Costa Rica La Minita

Hacienda La Minita is located in central Costa Rica, in the high mountainous region known as Tarrazu. 800 acres of Typica and Caturra varietals growing on relatively steep terrain ranging from 4000 - 7000 feet in elevation. Red ripe cherries are hand picked from the trees as they ripen, on average four times each season. The cherries are wet processed and sun dried on patios to the optimum moisture content. Expert preparation and attention to detail come through in the cup. Truly one of the finest coffees available. To learn more visit www.LaMinita.com

The aroma is very pronounced, with hints of chocolate, floral and fruit. Rich creamy body with just the right amount of acidity, pleasingly complex and a smooth finish. Target a City to Full City roast, just short of second crack.

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Costa Rica Hermosa Dota Tarrazu SHB

From the town Santa Maria de Dota in the Tarrazu Region of Costa Rica. A blend of Caturra and Catuai varietals, graded Strictly Hard Bean and grown above 5200 feet (1600+ meters) in elevation. The rich volcanic soil is ideal to produce strong and health crops.

The aroma has a distinct full bodied headiness, with hints of chocolate, caramel and floral. Medium body and good acidity, not too bright, but just right. Full City roast is the way to go.

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