COFFEE FROM AROUND THE WORLD

This AA grade coffee is the highest quality to come out of Kenya. Featuring a pleasantly bright acidity, citrus and berry undertones and a winey finish. Bones only roast their carefully selected beans to perfection in small batches to ensure that you get the freshest coffee delivered straight to your door. The care given to each of those small batches is evidenced through the rich, full bodied and exceptionally smooth taste you’ll get out of every cup you drink.

Finca Pashapa is a 30 hectare farm that has been ecologically and sustainably managed since 1965 . Their coffee delivers distinctly floral aromatics with a range of fruit flavors, from peach to pear, This is possible due to good soil and a varied ecosystem. A visitor to the farm will find a number of different lumber and fruit trees like coffee, avocado, pecan, and orange, which provide shade, produce oxygen, and provide a rich ecosystem for animals and people alike.

This Central American coffee is grown at at high altitudes on volcanic soil, where the cherries ripen more slowly which give it a rich and hearty flavor. This coffee is dried inside the cherry pod to give it a brighter sweetness and acidity. Costa Rica Coffee from the mountains in Tarrazu are known as one of the world’s finest coffees. Cup notes: balanced, medium body and acidity. Flavor notes: strawberry, starburst, orange, floral. Drying process: raised beds.

Driven by tropical fruits, perfect balance and an almost everlasting finish\Ethiopia Banko Gotiti offers something very familiar but also distinct from the more famous fine coffees of Yirgacheffe. Nestled in the Gedeo Zone, the 30-hectare area that makes up Banko Gotiti is encircled by the Banko and Raku rivers. The area is blessed with plentiful rain during the summer and the perfect balance of mild days and cool nights. Tasting notes: passionfruit and Huckleberry Mouthfeel.

The island of Kauai provides ideal conditions for growing outstanding coffee: the warm Pacific sun, rich volcanic earth, abundant mountain rain and cool trade winds. A mild to medium bodied coffee, touched by a smooth, sweet finish with a hint of cardamom. Kauai coffee is grown and harvested on their eco-friendly estate and harvested at peak season. The beans are roasted to perfection using hand-selected beans that come from the top 5% of their crop.

Despite being an oft-forgotten coffee producer, Peru’s not new to coffee growing, nor is it a small-scale player. In fact, Peru was the 10th largest coffee producer in the world in 2017. From a small cooperative in Northern Peru, this San Ignacio is remarkably fresh and smooth. Peru’s lower-altitude farms, like those found around the town of Nambale near the Peru-Ecuador border, tend to produce coffee with a mild acidity, medium body, and smooth notes of nuts and flowers.

If you’re a coffee lover and have never experienced the distinct pleasure of traditional “Greek Coffee,” you’re in for a major treat! Loumidis coffee is the most popular traditional Greek coffee because of its consistent superior quality. The trademark Parrot (papagalos) is not an accidental choice. The parrot is the only bird which feeds on coffee seeds. The preparation involves gently boiling the coffee with cold water – adding sugar and ground cardamom until it comes to a foam.

Lavazza Intenso Ground Coffee blend is a full-bodied dark roast with a bold, smoky flavor and notes of chocolate. Lavazza’s traditional recipe is dark roasted to enhance strength and body; a mix of southeast Asian, Brazilian, and Indian Arabica and Robusta varieties that produce a bold dark roast with a smoky, caramelized aroma. You’ll taste hints of chocolate with every fullbodied sip. This blend is ideally brewed in a drip coffee maker or French press. Enjoy a true taste of Italy.