A medium bodied coffee with a subtle sweetness and nutty flavor. This is a very good “blending” coffee and can truly enhance an espresso blend because it produces such a rich, thick aroma.

This coffee combines full body with pleasant acidity, distinct aroma, and well-balanced flavor.

A Vournas Coffee Trading exclusive from a wonderful, multi-generation coffee familia in Heredia, Costa Rica. This coffee is grown in the volcanic mountains northeast of San Jose. The coffee is wet milled in their private mill, and then stored (rested) in parchment until the exact time the coffee is ready for shipment, and then, and only then, the coffee parchment is removed, the coffee sorted and prepared for shipment to us. This fantastic Costa Rican has crisp, clean, bright acidity, a good snap, flowery (almost lemony) citrus with a slight hint of nuttiness in the finish. Hand sorted – mechanical and sun dried.

A coffee characterized by a superb richness of body with bold earthy overtones. Javas are excellent coffees for blending with milder Central Americans or Colombians, and of course as a component of the ubiquitous Mocha-Java blend in a combination with a Yemen or Ethiopian Mocha.

Ethiopia, the birthplace of the coffee plant, continues to produce the most ancient and some of the most unique coffees in the world. A mix of both long and short-berry beans, this coffee has a distinct,wild acidity.

Yirgacheffe is a truly unique and special coffee. Possessing a delicate acidity and medium body with remarkable aroma, Yirgacheffe is usually not blended and should not be roasted to a very dark degree in order to preserve its full, complex flavor and deep aroma.

A washed coffee, the beans are waxy blue in color and may be among the hardest beans grown worldwide. Cultivated at an elevation of 5,000 feet and above, this is a coffee offering crisp,bright acidity and a hint of nuttiness. It is excellent as a straight or as a blender.

Following the first plantings of the coffee tree in Kenya in the late 19th century, this country has developed some of the most sophisticated coffee production, processing and marketing systems on the African continent.  Kenya AA is generally regarded as the most popular of the African coffees, and is typically grown on the sides of mountains, such as Mt. Kenya, at an elevation of 4,200 to 6,800 feet.  It is mainly grown on small estates and processed at one of several mills. The AA signifies the best grade from Kenya, where coffee is graded by bean size.  Kenya AA has full body, delicate acidity and a smooth winey flavor.

A medium-bodied, very clean coffee with acidity reminiscent of dry white wines, this coffee has a hint of nuttiness followed by a slight woodiness in the finish.

With a rich volcanic soil and subtropical climate, New Guinea produces a coffee characterized by a large, bold bean known for its green color and uniformity of shape and size. Known for its great balance, it’s very heavy-bodied with a sweet floral aftertaste.

Bold, full bodied yet a clean cup. This coffee is triple-packed, meaning that the beans are only picked from the trees when they are fully ripe. It is excellent as a straight, and is often utilized in espresso blends.

Grown on the slopes of Mt. Kilimanjaro, this coffee has some of the same characteristics as Kenya Coffee, though much lighter in acidity, Some believe that the smaller, more compact shape of the peaberry bean renders a flavor that is concentrated and more lively in the cup.

The first coffees introduced to Europe originated in Yemen, formally Arabia. This coffee made its ways to Ceylon and Java by way of Dutch traders and to the West Indies after seedlings had been taken to Amsterdam. This coffee possesses a stimulating acidity with a very heavy body, and is at the same time smooth yet intense.