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Offering Sheet

Central America
South America


The specialty arabica coffees of Africa are considered to be some of the world's finest. The high elevations and soil conditions are optimal for coffee production.

There are significant differences from one country to another, but in general, washed  African arabica coffees are bright, balanced and contain a citrus, berry or floral essence.



The three major growing regions here are Harrar, Sidamo, and Yirgacheffe, which all come from the Ethiopian Highlands at between  four and seven thousand feet.

Harrar coffees are  dry-processed coffees and tend to come from old varietal typica coffee trees.  These coffees are noted for their big body and sometimes extremely “wild” fruity finish.
Sidamo and Yirgacheffe coffees are for the most part wet processed coffees and both tend to have a floral/berry finish going for them depending on the given crop year.


Grown between 4000 and 7000 feet, these coffees are highly sought after because of their overwhelming acidity and bright citrusy cup.

Generally speaking, the “A grade” coffees are washed and sun dried with harvesting beginning in November and ending in January, depending upon the rains.



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South America

Brazil essentially dominates the continent in terms of its size and overall production, where as Colombia dominates from a cupping standpoint.  We purchase primarily from Colombia, Brazil and Peru, but at times will get involved with Bolivia and Ecuador for the right coffees.

Brazilian coffees for the most part are unwashed, with some of the better qualities being produced in Cerrado and Minas Gerias and perhaps other lesser know areas such as Mogiana.  Colombia, in our opinion, produces some of the finer balanced washed coffees in the world and we have access to all growing areas with our focus generally in Huila, Medellin, and Bucaramanga.  We do a fair amount of Perus, which we normally find light in body, but for the most part we are involved with the organic varietals.


The largest Coffee producer in the world, exports primarily natural coffees, although some washed coffees are produced. 

Brazilian coffees are generally known for their body and nuttiness in the cup.  There are very fine Brazils that would also give you a bit of acidity and balance, but generally speaking these coffees are all about body.


Colombian Coffees can be some of the finest coffees in the world.

Extremely balanced, great body and acidity and crisp slightly fruity finish.  Colombia is the largest exporter in the world of washed Arabica coffees, 3rd overall in terms of overall production. 

The coffees are generally  grown at very high elevations in the Andes, and some of the better Colombians come from Bucaramanga, Medellin and Huila.


The Peruvian coffees tend to be somewhat light in terms of bodywith medium acidity and a bright finish. 

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South America
Mexico and Central America

Mexico and Central America

Central America, in general, produces a very nice consistent washed Arabica coffee.  There are distinct differences from country to country as you move south from Mexico to Panama.  There are also very defined and unique micro-climates in each country that produces distinctly different coffees and profiles.

We, have a particular fondness for Guatemalan, Costa Rican and Panamanian coffees, but you can find exceptional coffees in most all of these countries.

Costa Rica

When you think of Costa Rican coffees, you generally think of the region of Tarrazu.

However, there are many other relatively unknown regions such as San Juanillo and Palmares that also grown exceptional coffees with perhaps a bit more balance in the cup.


Guatemalan coffees are some of the finest coffees produced in Central America. 

Coffee is grown throughout the country and is known primarily for it’s high acidity, balanced cup in all regions.  

Major growing regions are San Marcos, Huehuetenango, Lake Atitlan and Antigua.



Mexican coffees can generally be classified as light or medium in body relative to their South and Central American counterparts.

Some of the finer cupping Mexicans come from Southern Mexico in Chiapas, Oaxaca and Coatepec.


The major growing regions of Nicaragua are Matagalpa,  Jinotegaand to a lesser extent Segovia. 

Nicaraguan coffees, which until recently have been somewhat overlooked have a very complex and balanced cup with a nice clean sweet finish.  They work extremely well in espressos.

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