Arabica Coffee Taste Notes and Origins
Discover the origin of our Arabica coffee beans, taste notes, and find your perfect match in our diverse collection of characteristics and flavour profiles.
Brazil Cerrado NY2 SCR 17/18 Strictly Soft Fine Cup
Region |
States of Goiás, Mato Grosso do Sul, Tocantins and Minas Gerais |
 |
Growing Altitude |
900 - 1,250 masl |
Arabica Variety |
Mundo Novo, Catuaí, and Bourbon |
Harvest Period |
May - September |
Milling Process |
Natural |
Tasting Notes |
Chocolate, Nutty, with hints of spice and caramel |
Aroma |
Nutty, Sweet |
Flavour |
Nutty, Creamy, Chocolate, Semi-sweet |
Body |
Full |
Acidity |
Low |
Brazil Fazenda Samba
Region | Minas Gerais |
Growing Altitude | 1200 masl |
Arabica Variety | Typica, Bourbon, Obata |
Harvest Period | July - November |
Milling Process | Natural Process (Sun-dried) |
Tasting Notes | Dark Chocolate. Walnut. Cherry. |
Brazil Santos NY 2/3 SCR 17/18
Region |
Minas Gerais,Bahia, Espírito Santo, Paraná, and São Paulo |
|
Growing Altitude |
800 to 1,300 masl |
Arabica Variety |
Catuaí, Mundo Novo Obatã, Icatu and Bourbon |
Harvest Period |
April - August |
Milling Process |
Natural |
Tasting Notes |
Nutty sweet flavour, often bitter sweet with a chocolaty roast taste. Medium intensity with a sweet finish |
Aroma |
Nutty, Sweet |
Flavour |
Nutty, Creamy, Chocolate, Semi-sweet |
Body |
Full |
Acidity |
Low |
Burundi Heza Bukeye Heza Hills
Origin
| Burundi
|
 |
Harvest Period
| March to July
|
Variety
| Bourbon
|
Process
| Washed
|
Growing Altitude
| 1,900 – 2,200 masl
|
Fragrance & Aroma
| Milk Chocolate, Plum, Grapefruit
|
Flavour
| Florals, Caramel, Raisin
|
Aftertaste
| Stonefruit, Fruit Syrup
|
Acidity
| Starfruit
|
Body
| Smooth
|
SCA Cupping Score
| 84 |
Columbia Caribecafe
Region | Colombia |
Growing Altitude | 1200 sl-2000 masl |
Arabica Variety | Bourbon, Caturra, Typica |
Harvest Period | September - December |
Milling Process | Washed Process |
Tasting Notes | Citrus, Caramel, Chocolate |
Columbia Decaf Water Process SCR18
Original Bean | Columbia Supremo Screen 18 |
Growing Altitude | 1350-1759 masl |
Arabica Variety | Bourbon, Typica, Caturra, Maragogype, Variety Colombia |
Harvest Period | October - March |
Milling Process | Swiss Water Process |
Tasting Notes | Clean and bright, with a full, lingering body. It possesses honey-like sweetness and pleasingly tart elements. It is full of complex flavor notes not usually found in decaffeinated coffees. Honey-like sweetness and pleasingly tart elements. |
Columbia Santander Supremo
Region | Santander, Colombia |
Growing Altitude | 1200 sl-2000 masl |
Arabica Variety | Castillo, Caturra, Colombia |
Harvest Period | October - February |
Milling Process | Washed Process |
Tasting Notes | Chocolate, Nutty, Bright acidity |
Colombia Finca Milan Watermelon Nitro
| Awards | WBC 2023 2nd Place |
 |
| Origin | Andes Mountains in Risaralda, Colombia |
| Producers | Julio Cesar Madrid & Andres Quiceno |
| Variety | Cattura |
| Process | Culturing Nitro Fermentation |
| Growing Altitude | 1,400 masl |
| Fragrance & Aroma | Watermelon, Gummy Bear Candy |
| Flavour | Candy-like watermelon, Cantoloupe, Guava Jelly, with slight notes of melon, blueberry, panela, yellow fruit, honey, lemon, lime |
| Acidity | Medium Solf and Delicate |
| Body | Smooth and Juicy |
Colombia Finca Milan Maypop
| Origin | Finca Milan, Pereira, Risaralda, Colombia |
 |
| Producers | Julio Cesar Madrid & Andres Quiceno
|
Variety
| Castillo and Caturra |
Process
| Carbonic Maceration with Lactobacillus Washed |
Growing Altitude
| 1,400 masl |
| Fragrance & Aroma | Strong tropical and floral notes, showcasing passion fruit and passionflower |
| Flavour | Intense and complex, with tasting notes of passionfruit, pineapple, melon rind, and red wine |
| Acidity | Tangy and vibrant, with pronounced sweetness |
| Body | Full-bodies with a creamy texture, delivering a balanced and bold finish |
Colombia Campo Hermoso IPA Gesha
| Origin | Campo Hermosa Farm, Quindío, Colombia |
 |
| Producers | Edwin Noreña, Santuario Project
|
| Variety | Gesha (Geisha) |
Process
| Washed Anaerobic Malt & Hops Co-Fermen
|
Growing Altitude
| 1,850 – 2,000 meters
|
Fragrance & Aroma
| Honey, Lemongrass, Yuzu Lemonade
|
Flavour
| Bright and layered with flavors of caramel, citrus, and hints of hops reminiscent of an IPA beer
|
Acidity
| Lively and bright, balanced by a silky sweetness
|
Body
| Light to medium
|
Colombia Cauca Aboriginal Project Pink Bourbon Natural
Origin
| Finca La Julia, Colombia
|
 |
Producers
| Wilton Benitez of La Macarena Farm
|
Variety
| Pink Bourbon
|
Process
| Natural
|
Growing Altitude
| 1,600 - 1,800 meters |
Fragrance & Aroma
| Strawberry, Blueberry, Raisin
|
Flavour
| Richly sweet and complex, with layers of blackberry, dried pineapple, and sweet cream.
|
Acidity
| Juicy and wine-like, delivering a lively and integrated experience.
|
Body
| Plush and syrupy with a smooth, long-lasting finish that highlights notes of pomegranate and thyme
|
Colombia SKN Caribecafe Supremo
Origin
| Colombia |
Harvest Period
| September to December
|
Variety
| Caturra, Typica, Bourbon
|
Process
| Washed
|
Growing Altitude
| 1,200 – 2,000 masl
|
Fragrance & Aroma
| Chocolate
|
Flavour
| Tangerine
|
Aftertaste
| Black Tea
|
Acidity
| Tangerine
|
Body
| Silky
|
SCA Cupping Score
| 87.5 |
Region |
Medellin |
 |
Growing Altitude |
1100-1500 masl |
Arabica Variety |
Caturra, Typica, Bourbon |
Harvest Period |
Oct to Feb/ April to June |
Milling Process |
Washed |
Tasting Notes |
Pure, clean and balanced with a smooth, rich mouthfeel and distinct caramel sweetness |
Aroma |
Soft |
Flavour |
Sweet |
Body |
Medium |
Acidity |
Bright |
Colombia Supremo Racafe S17/18
Region |
Racafe, Falcon Coffees |
Growing Altitude |
1100-1500 masl |
Arabica Variety |
Castillo, Typica, Bourbon |
Harvest Period |
Oct to Feb/ April to June |
Milling Process |
Washed |
Tasting Notes |
Sweet, Chocolate, Plum, Tropical Fruit |
Description |
Lower acidity, medium bodied with a sweet edge. Hints of soft fruit balanced with the classic columbian nutty and chocolate. |
Flavour |
Sweet |
Body |
Medium |
Acidity |
Bright |
Colombia Supremo FNC S17/18
Exporter |
Federacion National de Cafeteros de Columbia |
Growing Altitude |
1200-2000 masl |
Arabica Variety |
Caturra, Typica, Bourbon |
Harvest Period |
September - December |
Milling Process |
Washed |
Tasting Notes |
Pure, clean and balanced with a smooth, rich mouthfeel and distinct caramel sweetness |
Aroma |
Soft |
Flavour |
Tangerine, Chocolate, Silky, Black Tea |
Body |
Medium |
Acidity |
Bright |
Costa Rica SHB San Rafael Tarrazu
| Region |
Tarrazu |
| Growing Altitude |
2100-2000 masl |
| Arabica Variety |
Caturra, Catuai |
| Harvest Period |
December - March |
| Milling Process |
Washed |
Tasting Notes
|
Rich flavor and medium high body combined with an intense aroma and a sharp acidity |
| Description |
Deep aroma, vibrant and lemony acidity and smooth finish |
Costa Rica Hacienda Sonoro Central Valley Natural
Region |
Hacienda Sonoro |  |
Growing Altitude |
1200-1300 masl |
Arabica Variety |
Caturra, Catuai |
Harvest Period |
Oct - March |
Milling Process |
Natural |
Tasting Notes |
Red Wine, Black Grapes, Jackfruit, Cacao Nibs, Dried Mango |
Description |
Rich, intense body with a syrupy, jammy texture. |
Costa Rica Las Lajas Central Valley
Region | Sabanilla de Alajuela, Central Valley |  |
Growing Altitude | 1,400–1,600 masl |
Arabica Variety | Caturra, Catuai |
Harvest Period | Oct - Feb |
Milling Process | Natural |
Tasting Notes | White Peach, Red Plum, Raw Sugar, Mangosteen |
El Salvador Regional Blend #3
Origin
| El Salvador
|
 |
Harvest Period
| October to March
|
Variety
| Red Bourbon
|
Process
| Washed
|
Growing Altitude
| 1,400-1,500 masl |
Fragrance & Aroma
| Dreid Cranberries, Malt, Cokkies |
Flavour
| Toffee Apple, Red Tea, Milk Chocolate
|
Aftertaste
| Raisin, Baked Nuts, Red Apple
|
Acidity
| Raisin, Apple, Stonefruits
|
Body
| Smooth, Syrupy, Round |
SCA Cupping Score
| 84.8 |
El Salvador Santa Maria Estate Red Bourbon G1
Region | Apaneca Ilamatepec Mountain Range |  |
Growing Altitude | 1,300 masl. |
Arabica Variety | Bourbon |
Harvest Period | December-March |
Milling Process | Washed |
Tasting Notes | Milk Chocolate, Macadamia, Red Apple, Pomegranate, Cherry |
El Salvador La Reforma Estate G1
| Region | El Salvador, Central America And The Caribbean |  |
Growing Altitude | 1,400 - 1,500 mas |
Arabica Variety | Red Bourbon |
Harvest Period | Jan - March |
Milling Process | Washed |
Tasting Notes | Tangerine, Elderflower, Candied Orange Peel, Vanilla, Peach |
Ethiopia Sidama Shantagolba Grade 2 Washed
| Origin | Bensa Region, Sidamo Ethiopia |
 |
| Harvest Period | November - January |
| Variety | Heirloom |
| Process | Washed |
| Growing Altitude | 2,000 masl |
| Fragrance & Aroma | Crisp, Clean sweet |
| Flavour | Light Roast: Lemon, Peach, hints of Jasmine, Tea
Medium Roast: Citric and Floral Taste, more body with slight Chocolaty factors
Dark Roast: Full bodied,Dark toned, Roasty bakers Chocolate, unique spice and rich aromatics |
| Body | Full |
Ethiopia Sidama Shantagolba Grade 4 Natural
| Origin | Bensa Region, Sidamo Ethiopia |
 |
| Harvest Period | November - January |
| Variety | Heirloom |
| Process | Natural |
| Growing Altitude | 2,000 masl |
| Fragrance & Aroma | Crisp, Clean sweet |
| Flavour | Date, roasted marshmallows, with hints of anise and dark chocalate |
| Body | Full |
Ethiopia Sidama Dembi Grade 1 Natural
Origin
| Sidama
|
 |
Harvest Period
| November - January
|
Variety
| Native Heirloom
|
Process
| Fully natural dried on raised beds
|
Growing Altitude
| 1950 - 2500 masl
|
Fragrance & Aroma
| Crisp, Clean,Sweet
|
Flavour
| Stonefruit, Strawberry, Mango Shake |
Body
| Silky
|
Acidity
| Balanced
|
Ethiopia Sidamo Bensa Shentawane Ayla
Region | Ethiopia, Sidamo region, Bensa district |
Growing Altitude | 1900 - 2300 masl |
Arabica Variety | 74110 & 74158 |
Harvest Period | November - February |
Milling Process | Natural |
Tasting Notes | Sweet and fruity, with notes of blueberry, jasmine, and honey. |
Ethiopia Sidamo Guji Bensa Grade 2
Region |
Sidamo |
 |
Growing Altitude |
1800-2100 masl |
Arabica Variety |
74158 |
Harvest Period |
November - May |
Milling Process |
Fully Washed |
Tasting Notes
|
Savory, pleasant citrus notes, milk chocolate, balanced, smooth soft body, delicate clean finish, smooth, tea like, sweet, floral, lemony, bright acidity. |
Description |
For Ethiopian coffees, the Grade 2 signifies that the coffee is washed. Also, the difference between Grades 1 and 2 is defined by the number of visible defects in the prep. If a coffee receives a Grade 1 classification, it has 0-3 defects; this is rare! Grade 2 coffees allow 4-12 defects. |
Ethiopia Yirgacheffe Wonago
Region |
Yirgacheffe Gedeo Zone |
Growing Altitude |
1900-2250 masl |
Arabica Variety |
Heirloom |
Harvest Period |
Oct-Jan |
Milling Process |
Washed |
Tasting Notes
|
Peach, Chocolate,Pulp, Kiwi, Yuzu, Chocolate |
Description |
Sweet and rounder with a mellower acidity |
Ethiopia Yirgacheffe Konga Natural G1
Region |
Yirgacheffe Gedeo Zone |
Growing Altitude |
1900-2250 masl |
Arabica Variety |
Heirloom |
Harvest Period |
Nov - Feb |
Milling Process |
Natural |
Tasting Notes |
Floral, Stone fruits, Bergalmot, Berries, Chocolate |
Description |
bright, distinct floral aroma, intense and complex flavours, medium to pointed acidity. |
Ethiopia Yirgacheffe Testi G2
Region |
Yirgacheffe Gedeo Zone |  |
Growing Altitude |
1900-2250 masl |
Arabica Variety |
Heirloom |
Harvest Period |
Nov - Feb |
Milling Process |
Natural |
Tasting Notes |
Floral, Stone fruits, Bergalmot, Berries, Chocolate |
Description |
bright, distinct floral aroma, intense and complex flavours, medium to pointed acidity. |
Region |
Huehuetenango |
 |
Growing Altitude |
1800 masl |
Arabica Variety |
Typica, Bourbon, Cattura, Catuai |
Harvest Period |
January to May |
Milling Process |
Wet Process |
Tasting Notes
|
Sweet acidity, citrus notes, pleasant fruity notes, strawberry and plum, solid body, balanced, chocolate, complex, clean and nice aftertaste. |
Description |
Has a distinct acidity and fruited flavors, recommended as espresso as SO or base and/ or binder in blend. |
Guatemala Sertinsa El Cascajal
Region |
Esquipulas, Chiquimula |
Growing Altitude |
1300- 1,600 masl |
Arabica Variety |
Cattura, Catuai |
Harvest Period |
January to April |
Milling Process |
Washed, sun dried |
Tasting Notes
|
Smooth and rich body, brilliant acidity and balanced flavors of milk chocolate |
Guatemala SHB EP Mercon
Region |
Various Regions |
Growing Altitude |
1350+ masl |
Arabica Variety |
Bourbon, Cattura, Catuai |
Harvest Period |
Dec- March |
Milling Process |
Washed, sun dried |
Tasting Notes
|
Clean, Chocolate, winey notes, consistent, balanced medium body, sweet acidity, fruity notes |
Description |
This coffee type represents the classic, clean, Central American cup.Substitute for Guatemala Huehuetenango. |
Honduras Ocoteque
Region | Honduras, Ocotepeque |
Growing Altitude | 1200 - 1600 meters |
Arabica Variety | Catimore, Caturra, Costa Rica, Paraineme, Lempira, Pacamara |
Harvest Period | November to March |
Milling Process | Washed |
Tasting Notes | Medium body, balanced acidity, with notes of caramel, nuts, and citrus. |
| Region |
Batak Region of West-Central Sumatra, Aceh |
 |
Growing Altitude |
750-1500 masl |
Arabica Variety |
Catimor, Typica |
Harvest Period |
June- December |
Milling Process |
Wet hulled, sun dried |
Tasting Notes
|
Herbal, Chocolate, Clean Earthy, Woody Notes, Spicy. |
Description |
Slightly earthy aroma, with a full body and low acidity. A medium roast can retain most of the nuanced spice flavors. |
Kenya AA Plus Mount Selection
| Region |
Nyeri |
 |
Growing Altitude |
1750-1900 masl |
Arabica Variety |
Catimor, Typica |
Harvest Period |
Oct-Dec, Jun- Aug |
Milling Process |
Washed |
Tasting Notes
|
Strawberry, Lemon, Caramel, Grapefruit, Honey. Apricot, Stone fruit, Citrus and currant. |
Description |
Chocolaty Aroma with low acidity and a thick body, this bean is best enjoyed as a filter coffee, either hot or iced. |
Mexico El Triunfo Finca El Jaguar
Origin
| Mexico
|
 |
Harvest Period
| February to April |
Variety
| Caturra, Catuai, Bourbon
|
Process
| Washed |
Growing Altitude
| 1,600 – 1,850 masl
|
Fragrance & Aroma
| Malt, Milk Chocalate, Nuts |
Flavour
| Sesame, Nut Butter, Black Plums
|
Aftertaste
| Macadamia, Praline, Plums
|
Acidity
| Iced Lemon Tea, Red Apple
|
Body
| Creamy, Smooth, Syrupy
|
SCA Cupping Score
| 82.85 |
Panama Typica Garrido Estate
| Region |
Alto Quiel, Boquete |
Growing Altitude |
1500-1700 masl |
Arabica Variety |
Typica |
Harvest Period |
Oct-Dec, Jun- Aug |
Milling Process |
Washed |
Tasting Notes |
Floral with high acidity and a lot of Fruitiness. |
Description |
At the first sip, it's citrus, orange and black tea notes. In the midsection, toffee, sugar and toasted hazelnut flavor. It has a clean and sweet finish. |
Panama Anselmito Estate Washed
Region
|
Boquete
|
Growing Altitude |
1200-1400 masl |
Arabica Variety |
Catuai, Typica |
Harvest Period | December - January |
Milling Process |
Washed |
Tasting Notes
|
Light body, sweet and bright with floral notes and a presence of jasmine, cherries, stone fruits, strawberries, dry banana and plums. |
Description |
Smooth and well balanced with a pleasant bright acidity. |
Papua Korofeigu Organic Washed
Region |
Alto Quiel, Boquete |
Growing Altitude |
1400-1800 masl |
Arabica Variety |
Arusha, Bourbon |
Harvest Period |
April- Sept |
Milling Process |
Washed |
Tasting Notes |
Molasses, Peach, Nectarine, Yellow Watermelon, Maple, Oolong tea |
Description |
Caramel, citrus, cranberry; tropical, savory and juicy. |
Papau New Guinea Kenta Plantation
Region | Western Highlands |  |
Growing Altitude | 1,600–1,850 masl |
Arabica Variety | Arusha, Bourbon, Typica |
Harvest Period | May - Sept |
Milling Process | Washed |
Tasting Notes | Agave, Caramel, Rice Tea, Tangerine, Calamansi, Dried Orchid |
Papau New Guinea Highlands
| Region |
Eastern Highlands |
Growing Altitude |
1500 - 2000masl |
Arabica Variety |
Typica, Bourbon, Arusha |
Harvest Period |
May - August |
Milling Process |
Washed |
Tasting Notes
|
Caramel and burnt sugar Aroma, Berry notes, nut and Malt, with a round body plus a winey, juicy acidity. |
Description |
Smooth body, berry, clean, consistent, pleasant aftertaste, cedar, malt and tea-like notes. |
Papau New Guinea Sigri Peaberry
Region | Waghi Vallley, Western Highland Province |
Growing Altitude | 1500 and above masl |
Arabica Variety | Typica, Arusha |
Harvest Period | Jun- Aug |
Milling Process | Washed |
Tasting Notes | Fruity Aroma, Citric scent, Chocolate, smooth sweetness, long lasting after taste, smooth acidity |
Papau New Guinea Sigri AA
Region | Waghi Vallley, Western Highland Province |
Growing Altitude | 1500 and above masl |
Arabica Variety | Typica, Arusha |
Harvest Period | May- July |
Milling Process | Washed |
Tasting Notes | Nutty, Citrus Fruits, Herbs, Creamy Sweet |
Peru
Region | Peru |
Growing Altitude | 1350masl |
Arabica Variety | Typica |
Harvest Period | June - September |
Milling Process | Washed |
Tasting Notes | Medium body, balanced acidity, with nutty and chocolatey flavors |
Thailand Mae Suai
Region | Thailand, Mae Suai |
Growing Altitude | 1250 - 1450 masl |
Arabica Variety | Typica, Catuai, Chiang Rai |
Harvest Period | - |
Milling Process | White Honey |
Tasting Notes | Medium body, low acidity, with nutty and chocolatey flavors. |
Uganda Ibero Zebra G1
Region | Uganda |  |
Growing Altitude | 1,300 - 2,200 masl |
Arabica Variety | Arabica |
Harvest Period | Oct - Feb |
Milling Process | Washed |
Tasting Notes | Almond, Mix Berries, Mandarin Orange, Pomegranate |
