Central American coffees

A range of acidity due to the various altitudes, processing techniques, and selection of varietals. Guatemalan coffees contain apple flavors, Mexican beans have flavors of dark chocolate and cherry. Nicaraguan coffees are well balanced with mild nuances of fruit, cocoa, and spice.


One of the largest producers of coffee in the world is notable for generating coffees with mellow acidity, nuttiness, and caramel-like sweetness, with Peruvian coffees coming in with a similar flavor profile. Brazilian beans, due to their method of processing, have considerable body and a peanut quality that make them attractive components in espresso blends. 

Ethiopia has an abundant variety of divergent coffees, most being wild or uncatalogued with a broad range of complex flavors. They process their coffee beans in different ways throughout the country as well, which contributes to the flavor diversity found there. 

Coffees can be dry processed so that the cherry dries around the coffee bean before being removed, or the fruit gets stripped within 12 hours of picking. These two processes create very different flavor profiles: naturals tend to be heavier with notes of dark fruit, wheres washed coffees are more floral and reminiscent of tea. 

Kenyan coffees

A product of their variety, processing (including a post-fermentation soak), and full sun development. These aspects work together to give Kenyan coffees a unique savory and sweet coffee flavor. 

Sumatran coffees

Contain a deep and dark earthiness which dark roast really well, complementing the smoky and toasted flavors already present in the bean. The coffees can also contain an herbal quality, as well as notes of mushroom or dark, unsweetened cocoa.