From the birthplace of coffee! Harrar is an unwashed, dry processed coffee and, as a result, is an earthy coffee with "huge wildness." Sharp acidity with a slight hint of wininess. Good for espresso to build sharpness, and also shows through in milk-based drinks. Best when medium roasted so acidity remains high. Harrar is thought of as one of the finest examples of true coffee, meant to drink as a straight. But, you are the boss...do as you please.

From the birthplace of coffee! Yirgachefe is a wet processed, washed coffee, not wild in taste. It has excellent heavy and enjoyable acidity, although not a Kenya-like acidity. Good body, blueberry overtones and aroma, with a hint of floralness and wineyness in the finish. A GREAT stand alone coffee, but also can be a strong component in blends/espressos.

A Vournas Coffee Trading exclusive and a coffee that flew under the radar for awhile until a bunch of roasters discovered its beauty. Good body (not as much as Javas), and a good bit of acidity for an island coffee, this bean has a nice spicyness and floralness, with strong hints of cocoa chocolate and carmel on the finish. It is excellent for blending and for espresso blends, but please drink it straight too - it shines as a straight! It takes a dark roast very well and puffs up nice and large after a friendly roast. This coffee is much cleaner in the cup than most Sumatras. A truly wonderul coffee that should be a regular player in your house \\\"coffee collection.\\\" If we played favorites, it would be the house favorite in the Vournas Coffee Trading stable. If you haven\\\'t tasted the good news, what are you waiting for?

Very nice, heavy bodied, not the kind of Sumatra you need a knife for but all the taste you expect in a sweet Sumatra. You won't be picking the dirt out of your teeth with this one.

For those who like very, very clean Sumatras. Did I say VERY, VERY clean? A fine example of the cleanest of the clean.

A Vournas Coffee Trading exclusive from a wonderful, multi-generation coffee familia in Heredia, Costa Rica. This coffee is grown in the volcanic mountains northeast of San Jose. The coffee is wet milled in their private mill, and then stored (rested) in parchment until the exact time the coffee is ready for shipment, and then, and only then, the coffee parchment is removed, the coffee sorted and prepared for shipment to us. This fantastic Costa Rican has crisp, clean, bright acidity, a good snap, flowery (almost lemony) citrus with a slight hint of nuttiness in the finish. Hand sorted - mechanical and sun dried. Named after our mascot...

A wonderful coffee from the area surrounding the Spanish colonial town of Antigua outside of Guatemala City. It is a genuine Antigua (not an "Antigua-type"). This coffee has good acidity and body, and a real nutty and somewhat spicy finish.

Meet our Guatemalan Huehuetenango SHB "Dulce Leonarda," one of the top Guatemalan coffees we have tasted in a long, long time. Harken back to the days before Guats became somewhat generic and you will recall that they could be profoundly interesting, a pleasant and clean cup, smooth mouthfeel and sweetness, great aroma, medium acidity and great nutty body. The Dulce Leonarda has subtle nuanced flavors of a syrupy, carmelly cocoa with hints of tobacco and lemony citrus. The lingering finish is pleasant and light. Grown on the Gustavo Mauricio Tello family estate in the La Libertatd region of Huehuetenango near the small village of La Mesilla, Guatemala, at an elevation of 5,000 to 5,400 feet, this Bourbon, Catuai and Caturra cultivar coffee is wet milled at the farm and dry milled in Esquintla at the exporter's mill. Production of this 100% shade grown coffee from the 240 hectare family farm is limited to approximately 1,000 bags per year. We think it is magnificent at a medium roast but you decide...Old time Huehuetenango is back!

A Strictly High Grown coffee grown in the shade in tough and mountanous Southern Mexico. The Chiapas area is well suited to produce an almost Guatemala-like coffee, that is: medium body and medium acidity (though not as much as the Guatemalan Huehuetenango), with light hints of oak-like woodiness and some spice. It is a very versatile coffee that can be blended, roasted dark or light, extracted or (gulp!) flavored. And, they roast up nice and BIG!

This is perhaps one of the most under rated and under valued coffees in Central America! Strictly High Grown with softer beans that develop a bit faster in your roaster, this coffee is grown using a significant amount of shade in tough and mountanous Southern Mexico. The Chiapas area is well suited to produce an almost "Guatemalaesque" coffee, that is: medium body and medium acidity (though not as much as the Guatemala Huehuetenango), with a nice oak woodiness and a hint of spice. It is one of the most versatile coffees around and can be blended, roasted dark or light, extracted or (gulp) flavored. And, they look great roasted - BIG! Typica and Bourbon, with a few Caturra trees, this coffee is grown on a 150 hectare estate owned by two brothers, Delmar and Fernando Moreno Guillen. The coffee is wet processed and sun dried, and grown natural and processed without chemical fertilizers (although not certified organic).

Get ready for Mega-Earth! The 2nd heaviest bodied coffee next to Java. This coffee's uniqueness stems from the manner in which it is processed. That is, left to age naturally in the monsoonal weather of India. The resulting green beans are, in fact, not green at all, but a bleached, yellowish white. They are very good as a portion of an espresso blend, and a true adventure straight. Roll up your sleeves on this one!

Grown in the hills that rise from the Kona coast, near Honaunau, on the BIG ISLAND! Kona coffees are certified as such by the State of Hawaii Dept. of Agriculture, using 6 different grades of bean size, to be those coffees produced in an area about 20 miles long and 2 miles wide on the West coast of Hawaii. Grown in volcanic soil at an elevation of between 700 - 2,000 feet, it is a sun and machine dried coffee that exhibits what is regarded to be a perfectly balanced cup. Seemingly exact equal proportions of body and acidity produce a very mellow coffee with a nice touch of nuttiness. It roasts up clean, aromatic, big, and bold. Fancy\\\'s are 18 screen, and all Kona is shipped in 100 pound bags from our fellow U.S. citizens in the great State of Hawaii!

A Vournas Coffee Trading exclusive and a coffee that flew under the radar for awhile until a bunch of roasters discovered its beauty. Good body (not as much as Javas), and a good bit of acidity for an island coffee, this bean has a nice spicyness and floralness, with strong hints of cocoa chocolate and carmel on the finish. It is excellent for blending and for espresso blends, but please drink it straight too - it shines as a straight! It takes a dark roast very well and puffs up nice and large after a friendly roast. This coffee is much cleaner in the cup than most Sumatras. A truly wonderul coffee that should be a regular player in your house \\\"coffee collection.\\\" If we played favorites, it would be the house favorite in the Vournas Coffee Trading stable. If you haven\\\'t tasted the good news, what are you waiting for?