Includes:

• SUMATRA Medium Roast-
• BRAZIL Medium Roast-
• ETHIOPIA Medium Roast-
• COLOMBIA Medium Roast-
   

SUMATRA Medium Roast

• Description: Origin : Raja Sumatra, Indonesia
• Process : Wet-Hulling
• Roast : Medium
• Notes : Chocolate, Sweet Cedar, and Pepper
• Harvest : September to December

Displays intense sweet tones of chocolate, dried fruit, and other herbal spice-based flavors such as cinnamon, nutmeg, and cardamom. It is known for its earthy flavors, medium to heavy body, and wine-like acidity.

One of the unique aspects of coffee production in Sumatra, Indonesia, and the source of Indonesian coffee’s deeply divisive taste, is the traditional post-harvest process of ‘Giling Basah’ (wet-hulling) method. The harvested coffee cherries are de-pulped by hand and dried on a patio for a few days. When the beans are semi-dried, containing around 30% to 50% moisture, it is passed on to a collector who puts them through a hulling machine while the beans are still moist to then finally set them on patios to dry for a couple more days. This hybrid process combines elements of the washed and natural processes. It significantly reduces the acidity of the coffee, and seems to increase its body too, creating a softer, rounder, heavier-bodied cup of coffee.
In Sumatra, coffees are grown at high elevations – above 1,350 meters above sea level, to slow the growing process to allow the plant more time to deliver nutrients and minerals to the coffee beans. This fuels the process of developing a fuller, robust flavor in Sumatran coffee.

History
Coffee was brought to Indonesia in the late 1600s by Dutch traders and colonialists. Being a nation of thousands of islands, it was first grown in an island called Java which is home to the city, Jakarta. Many plantations were developed all around the city by 1699 and began the first major commercial export by 1711. Java became one of the biggest coffee producers in the world. Not long after Sumatra had a booming industry as well as dozens of other smaller islands.
Dessert Complements
Thanks to its spicy, herbal flavor and rich smooth texture. Sumatran coffee makes a wonderful pairing with sweet and creamy desserts. Try a cup of medium roast Sumatran coffee with a spoon of creme brulee, banana pudding, or a new york cheesecake. It is a match made in heaven.

BRAZIL Medium Roast

• Description: Origin : Cerrado Brazil
• Process : Dry (Natural)
• Roast : Medium
• Notes : Almond, Cinnamon, Apple
• Harvest : May to September

Just as classic as Brazilian coffee can be, it makes for a decent cup of coffee. Known for having a smooth body profile and well-balanced flavors of toasted nuts and chocolates, it features in many blends.

Since Brazilian coffees are grown at relatively low elevations, compared to Central American coffees, the Brazil coffee beans are less dense. This leads to a less flavorful coffee than many high-grown coffees, which is why Brazilian coffee consists of mild and neutral flavors.
The farmers use the “pulp natural” processing method. The coffees are pulped but allowed to dry with the fruity mucilage (fluid extract) still attached to the bean, skipping the usual fermentation step. Using the pulp natural processing method results in a crisp acidity that is found in a washed processed coffee, but also a heavy body and sweetness that is found in a natural processed coffee. This is a great middle-ground between the two methods when it comes to flavor.

ETHIOPIA Medium Roast

• Description: Origin : Yirgacheffe, Ethiopia
• Process : Washed, Sun-Dried
• Roast : Medium
• Notes : Lemon, Honey, Mango
• Harvest : October to January

Rated and reviewed to be the highest Arabica coffee in the world. In short, we would define it as a bright coffee for its light body and high acidity. It is characterized by its complexity of fruity, winey flavors and strong floral aroma followed with a bright acidic kick to it!

Ethiopian washed coffees are more elegant, lighter, and drier on the palate than naturally processed coffees. The body is not too strong and has an almost tea-like delicacy which reveals a mild and pleasant acidity.
Ethiopia is the region located between the tropic of Cancer and the tropic of Capricorn. It is the perfect region endowed with mild temperatures and plenty of rain. The lush vegetation in Ethiopia allows farmers to grow their coffee trees without having to plant additional trees to provide shade. In fact, the coffee-growing conditions are so good that agricultural chemicals are rarely needed.

COLOMBIA Medium Roast

• Description: Origin : Colombia
• Process : Washed, Sun-dried
• Roast : Medium
• Notes : Cocoa, Nuts, Blackberry
• Harvest : March to July, September to December

Respected for its excellent balance of body and acidity. It yields a heady aroma followed by rich flavors of caramel and dark cocoa, then finished with some fruity notes of berries and hints of spice.

Colombia is home to dozens of micro-climates across thousands of miles. There are thousands of nutrient-dense hills and mountains made of small farms that are about 5 acres in size, tended by single-family coffee farmers. In addition to the rich soil, the wet climate and high elevation not only make it easy to grow coffee but makes it easy to grow quality coffee. Because of frequent rains, most coffee processing stations use the washed method, resulting in coffee with crisp acidity, mild sweetness, and flavor clarity. There are about 600,000 coffee-producing farmers and 2.2 million acres of land growing high-end arabica coffee beans.

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