Specializing in coffees hand - roasted to perfection in the finest European tradition.

 





 

 The flavor and aroma of coffee can be classified by its geographic origin.  Coffee beans are very similar to wine grapes in that their flavor arises from the region and climate in which they are grown, as well as the processing methods used in preparing them.   With a little practice, you will begin to notice that coffees within a specific growing region develop very unique and similar characteristics.  
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The Americas
Central America is a lush coffee-producing region yielding some of the world's finest Arabica coffees.  The coffees grown in this area are very clean-flavored with lively acidity, medium to high body, and good complexity.  They are very delicate coffees, with subtle flavors ranging from spicy to chocolate undertones, complemented by a dry white wine aftertaste.  The most notable coffees from this region are Costa Rican Tarrazu, Guatemala Antigua and Mexico, the best of which are grown at high altitudes and make very dense, versatile roasters.

The coffees of South America are well balanced, with low to medium body and outstanding aromatic qualities.  This is the largest coffee-producing region in the world, home to coffees like Colombian Supremo, Brazil and Venezuela.   These coffees are classified as "soft" coffees due to their low to medium levels of acidity.  They are unsurpassed in sweetness with a balanced, well-rounded flavor.  Overall, the coffees of the Americas are wonderful as straight as well as versatile, flavorful blenders.

 


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