| Bean Type |
Description |
| Arabica (aka Coffea Arabica) |
A type of coffee bean used in the manufacturing of gourmet coffee. The coffee flavors listed below are most like made with Arabica beans.
Arabica grows in regions at an altitude of 900-2000 meters (2950-6560 ft.) and a temperature of 20-25 °C (68-77 °F) |
| Brazilian Santos |
This grade is very mild and soft in the cup. Light acidity and smooth body with a nice subtle aroma. |
| Celebes Kalossie |
One of the great coffees from Malaysia, this is a high-acid coffee with a rich flavor and a winy aftertaste |
| Colombian Supremo |
Probably the most recognizable and popular coffee in the world. Grown in the Andes mountains, this coffee possesses a rich snappy acidity, rich flavor and aroma and finishes with a strong body. This is the highest grade of Columbian coffees. It has a hint of wine and a full-bodied richness |
| Costa Rican |
This coffee comes from the region south of San Jose known as the Tarrazzu region. It is prized for its high acidity, excellent body, and full complex flavor. |
| Ethiopian Harrar |
The birthplace of the original coffee bean, this coffee is famous for its chocolate and mocha profile. This rare coffee possesses a medium body, mocha earthy flavor, light acidity and capped with a wonderful smoothness. Arguably one of the best in the world. |
| Kenya AA |
This highly prized coffee comes from the fertile red volcanic soil surrounding Mt. Kenya and is well known for its sharp acidity. Kenya starts with a jolt of sharp acidity, which is brisk and snappy. It finishes with a medium body, intense flavor and a dry, winy aftertaste. This is an intense, very full-bodied roast with a wonderful earthy aftertaste |
| Papua New Guinea |
In the western highlands of New Guinea, from an area called the Wahgi valley, there is grown a wonderful coffee. This coffee cups extremely well and is very well balanced. It has a rich, sweet aroma, good acidity and body, and finishes with a rich chocolate flavor and a slightly dry aftertaste. |
| Sumatra |
Of the world's finest coffee's this is arguably the most admired. Gentle, with a long finish, its richness and complexity make it the ideal coffee to take with cream. From the central part of northern Sumatra, one of the Indonesian islands, this wonderful, very intense coffee is highly desirable. In the cup this coffee possesses a heavy, full body, concentrated spicy, earthy and robust taste with an herbal aroma, all with no acidity. |
| Tanzanian Peaberry |
A peaberry is a coffee cherry which contains just one rounded bean instead of two "half" beans. A rare treat when available, it is rich and snappy in the cup, with a wild, earthy profile. A very intense African treasure. Another fine coffee from Africa with what we consider to be the "true coffee" taste, Tanzanian has a tangy flavor and a lingering finish. |
| Zimbabwe |
This country produces some wonderful coffees, with the best coming from the "Chipinga" region in the eastern part of the country. These coffees roast up beautifully, and in the cup possess a medium body, bright snappy acidity and finishes with a wild, earthy character that's surprisingly smooth. |
| Robusta (offea Canephora) |
Another type of coffee bean, not considered as good a taste as an arabica coffee bean, and is usually used as a filler. Robusta is also used to make up highly processed coffee's (some canned coffee). Caffeine content is higher then Arabica coffee.
The Robusta coffee plant will grow in lower altitutes, hotter temperatures, and are more desease resistant than Arabica plants. Consequently Robusta coffees are cheaper since they are easier to cultivate.
Robusta grows in regions at an altitude of 200-300 meters (650-980 ft.) at a temperature 24-26 °C (75-79 °F) |
