Green Coffee

The cup is all about bittering cocoa, mild malty sweetness, muted acidity, and massive body. Roasted buckwheat, leather, and nutty notes mark the aroma and finish. Full City to Vienna. Good for espresso blending.

Full City works well and roast development shining a light on rich, bittersweet chocolate flavors and tangy citrus notes, like orange-infused dark chocolate. For those who enjoy a vibrant espresso shot this one's for you. Full City.

Middle roasts produce sweet berry tones and powdery dark cocoa, rindy orange and a dark fruited undercurrent. Mouthfeel is tannic like black tea and body is thick. City+ to Full City. 

Dried and cooked fruits are shadowed by earth-toned sugars; natural dried apricot, coconut flakes, cooked strawberry, chocolate-dipped banana, rice syrup, rustic palm sugars and baking cocoa. Intense cup. City+ to Full City. Wild espresso.

Caramel and burned sugar sweetness paired with cocoa powder, butter cookie note, and apple-like acidity. Excels in middle to dark roast applications. City+ to Full City+. Good for espresso.

Flavor components of minimally refined sugars, roasted almond, apple, pungent dark cocoa roast tones, and molasses finishing note. Acidity has an apple-like quality. City+ to Full City+. Good for espresso.

Full City shows bittering baker's cocoa and a touch of barley malt, along with rye bread and licorice root finishing accents. Inky body and lasting bittersweetness. Full City to Full City+. Good for espresso.

Intense "natural" taste showing woodsy flavors and naturally dried fruit notes such as apricot and nectarine. Bittersweet roast tone at Full City with smokey cedar plank and dried prune in the finish. Full City to Full City+. Good espresso.

Compact bittersweetness, almond bark and dark cocoa, rustic dried fruit accents, and a green aroma like pine wood. Las Botijas is a good candidate for darker roasting. City+ to Full City+. Good for espresso.

The cup has milky texture at City+ and Full City and carries a caramel and cane sugar sweetness into the aftertaste, with bittersweet accents, and hints of dried apple, cranberry, walnut, almond. City+ to Full City+.

Middle roasts show brown rice syrup and black strap molasses, hints of golden raisin and walnut, and acidity has an orange oil quality. At Full City chocolate and sugar flavors are harmonious. City+ to Full City+. Good for espresso.

Nyungwe decaf has bittering and sweet aspects of burned caramel up front, chocolate swirled wheat bread. impressive molasses-like sweetness, and body. City+ to Full City. Good for espresso.

A well-rounded, balanced brew. Flavors of unrefined sugars and dry roasted nut, as well as bittering cocoa powder, and a light herbal accent of tarragon. Satisfying in the middle roast range. City+ to Full City+. Good for espresso.

Earth-toned aromatics reminiscent of Sumatra, rustic sweeteners like brown rice syrup and date sugar, bittering cacao, citrus rind, bell pepper, red fruit and sweet tobacco. City+ to Full City+. Good for espresso blending.

Waja Mala has a bran muffin aspect in aroma, with flavors of turbinado sugar, walnut, raisin and the bittersweetness of flourless chocolate torte. City to Full City.

Aroma of brown sugar and sweetened condensed milk, with flavor notes of unrefined sugars, fresh tarragon leaf, roasted barley, baker's cocoa, and aromatic cedar. City+ to Full City+. Good for espresso.

City+ has intense aroma, earthy peat, an interplay of sweet molasses, palm sugars and bittering raw cacao nibs and carob, and a Yerba Mate note in the finish. Rustic chocolate and immense body in darker roasts. City+ to Full City+. Good espresso.

Shows some typical wet hulled qualities, unrefined molasses and date sugar, stewed fruits, molasses cookie, rustic cocoa tones, tobacco leaf, muted acidity and an oily mouthfeel. City+ to Full City+. Good for espresso.

Big body and weighty mouthfeel, a balancing undercurrent of unrefined sugars, notes of sweet bran muffin, cocoa powder, rice syrup, and honey-drizzled nut. City+ to Full City+. Good for espresso.

This unique hybrid process technic constructs a complex fruited cup: rice syrup sweetness, berry, cooked pineapple, dried papaya, canned stone fruit and an herbal overlay that adds a Lintong-like hue. City to Full City.