This coffee is grown in the Koban region, at an elevation of 2,500 to 3,000 feet, where the best New Guinea coffees are harvested. With a very rich, volcanic soil and a sub-tropical climate, New Guinea produces a coffee known for its great balance. It is very heavy-bodied with a sweet and floral aftertaste.

A lively, organically cultivated, high-elevation coffee with nutty overtones, medium body, slight acidity.

Grown in west-central Sumatra, this coffee is considered one of the best. After import, the beans are rescreened and sorted to obtain a bold, full-bodied yet clean cup with a strong, earthy flavor. This coffee is a classic, perfect for anyone who really loves coffee.

"Peaberry" refers to the round shape of the bean. In about 3% of beans, one of the lobes will fail to develop, allowing the other to develop into a more round and compact shape. Some believe that the smaller, more compact shape of the bean renders a flavor that is concentrated and more lively in the cup. This coffee is grown on the slopes of Mount Kilimanjaro near the Kenya border, and has some of the same characteristics as Kenya coffee, though much lighter in acidity. The cup has a full body, delicate acidity and a smooth, winey flavor.