very low acidity, thick and creamy, overly earthy style cup of coffee. There is a lot of sweet tones in this cup depending on the roast and one can taste a little hint of the natural processing soft fruit tones and classic Indian spice notes. The Indian Monsooned Malabar is a very unique and exotic…

Read more

good fruitiness upfront balanced with spicy (hint of earthy anise) chocolate notes This coffee is produced by legacy farmers of various sizes in the high mountains of Sa’adah and Ibb Governorate. Coffee-growing families in Sa’adah and Ibb, similar to many others across the country, tend parcels of terraced land passed through many generations. Coffee is…

Read more

Taste note: Balanced coffee with strong caramel, dark chocolate base tone coming with prune juice and stone fruit flavor. This coffee is sourced from Burman coffee in U.S.A. who work closely with Keith Pech, a award-winning producer in Panama. Keith is really on the cutting edge of Panamanian coffee, he won the Best of Panama…

Read more

Tart and tannic notes, honey sweetness, black tea with lemon, torrone confections, matcha powder bittering and sweet orange in the aftertaste. This 8 bag lot of Pacamara come from a group of 25 producers between Santa Ana and Chalatenango. This comes to Sweet Maria’s by way of a small export operation in Metepán, a project…

Read more

Discover the bold and unique flavors of Colombian coffee with its innovative fermentation methods. From the sweetness of Carbonic Maceration to the natural essence of Natural-Hydro-Honey, and the rich complexity of Mixto, these methods are pushing the boundaries of what coffee can truly become. Join us as we delve into the world of Colombian coffee…

Read more

well known for its sweet and smooth profile with a widespread appeal, medium body and creamy, mellow flavor. In Brazil the name, Santos, is synonymous with high-quality lots. The name comes from the port of Santos, a port that has remained one largest coffee-exporting ports in Brazil. Before the 1990s, coffees were classified as Santos…

Read more

Medium roasts call attention to this coffee’s impressive body, convincing sweetness, and contrasting low toned cup flavors. Brown sugar, molasses, chocolate-covered nut, creamy mouthfeel. This lot of honey processed Pacas cultivar is a blend of coffees from a small producer group of 25 farmers in Santa Ana and Chalatenango. This comes to us by way…

Read more

Taste: Chocolate and apple with a treacle finish. Finca Las Nubes is located in Dipilto, Nueva Segovia in Old Dipilto on the border with Honduras. The fertile soils, plenty of rain and rivers make this area geographically perfect for growing coffee. The farm has a long and turbulent history, like many in Nicaragua. Re-possessed by…

Read more

peanut butter, and salted caramel at lighter roasts, where you can add chocolatey tones as you roast darker. The coffee coop around Mount Argopuro is led by Pak Muhlisin, in Eastern Java.  In the area of Situbondo. As a graduate of the Bogor Farming Institute Pak Muhlisin was uniquely positioned to‚  address the challenges faced…

Read more

Rum, berry and tropical flavor like jackfruit and mango. This anaerobic processed coffee carries a strong winery based flavor of rum, with aroma of jackfruit, grape, barry and mango. Complexity fruit of Ethiopia Guji coffee has been amplified by the processing, bringing a strong taste of rum and maraschino cherry when drinking hot, slowly turned…

Read more