Tanzanian Peaberry coffee beans are medium-bodied Arabica coffees with fruit-toned acidity. Tanzanian coffees have a deep, rich flavour with undertones of black currant, chocolate, and a sweet finish.
The greatest Hawaiian Kona coffee beans are cultivated at around 2,000 feet above sea level on the lush slopes of Mauna Loa and Hualalai Volcanoes on the Big Island of Hawaii.
The greatest coffees from this top central American country have dark chocolate (nearly cacao-like) and fruit notes like apple and cherries.
Sumatra Mandheling beans are smooth-drinking coffee with a substantial body and mild acidity. It has a sweet, herbacious, earthy taste and rich scent.
Sulawesi's southeastern highlands provide this complex coffee. Sulawesi Toraja coffee beans are well-balanced and taste like dark chocolate and ripe fruit.
The best Yemen Mocha coffees are energetic and wild, complementing Java's clean and bright smoothness. Traditional Mocha and Java coffee beans provide a complex but well-balanced brew.
Spicy, fragrant, and heavy-bodied, Ethiopian Harrar coffee is a wild and unique coffee bean that is dry-processed (natural) Arabica coffee grown in southern Ethiopia at heights from 4,500 and 6,300 feet above sea level.