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

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 Supremo Medellin S17/18

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 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 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.

Guatemala Huehuetenango SHB EP

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.

Indonesia Sumatra Mandheling Grade 1

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.

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