Please note: these beans are green, not roasted.
About the bean:
The Kona Coffee Belt on the Big Island of Hawaii is one of the world's premier coffee growing regions. It features high elevation, deep volcanic soils, cool mornings, warm afternoons and natural shading. The bean that results − simply one of the world's best − has a medium body, fine acidity and an aroma reminiscent of a buttery richness with cinnamon and clove overtones.
Captain's Ohana Farm located on the Big Island of Hawaii features hand picked and sun dried coffee. The farm, located in the Kona Coffee district just above Pu'uhonua O Honaunau (Place of Refuge) provides a rich soil that enhances the superb flavour of their gourmet coffee. The caffeine level is slightly higher.
Roast the Kona light to medium to capture its delicate bright notes. After it's brewed, its light and mild body, superb aroma, and sweet and clear mellow flavour will send you into raptures.
About the bean:
Unlike most of our coffees, which are named after the region in which they're grown, Santos is named after the port from which Brazil's famous coffees are shipped -- the beans are a blend of beans from many regions. These beans have been decaffeinated using the Swiss Water Process and are well regarded if unremarkable. The Santos Decaf Swiss Water Process yields a light bodied, low acid brew with a pleasant aroma and a mild, smooth flavor. Many will blend their Santos with pricier, more distinctive beans that retain their intense flavor even when cut with Santos.
Roast this one light.
Even though nearly 75% of Brazil's coffee farms are considered small farm plantations (less than 10 acres each), Brazil has one of the coffee industry's best, most advanced coffee processing systems. It's no wonder Brazil is the world's leading coffee producer.
Brazil Santos gourmet coffee beans are processed using a natural dry method, which dries the coffee bean inside the cherry. This process ensures some of the fruit's sweetness remains.
Santos is the port much of Brazil's coffee passes through, it is not a coffee region.
Strictly Soft (SS-top grade): Grown at a lower altitude, this bean is less acidic than denser beans. The medium-toned brightness it does possess is somewhat reminiscent of tobacco/spice at first taste, but caramel is the longer note. This is a sweet bean, and makes a good base for espresso.
Species: Coffee Arabica
Appearance: 17-18 Screen
Flavour: Good for espresso (lots of crema and body)
Roast: City to Full City (soft bean, will roast quickly)
In general, Colombian coffee tends to have a slight hazelnut taste, a sharp aroma with rich body and a medium-to-high acidity. For some time now, especially since offers from private exporters have become more consistent, we have noticed a remarkable quality upgrade in exports of Colombian coffee.
Grown in the Tolima region, the Elcelso is one of Colombia's high-quality specialty coffee beans and is quite possibly the most popular coffee globally. Distinguished by its full body, rich flavor, and medium-high acidity, this classic coffee is perfect for any time of the day or evening.Species: Coffee Arabica