South Americas

Brazil - Cerrado

Brazil is unquestionably the biggest coffee producing country in the world. With a seemingly endless expanses available for its production, coffee plantations in Brazil often cover immense areas of land, need hundreds of people to manage and operate them, and produce huge quantities of coffee. A 'Brazilian' coffee is a 'mild' and the two terms are often used interchangeably. Both arabica and robusta are grown, though in different coffee growing regions. The ambient climate, soil quality and altitude largely determine which variety will grow best in which region. A fine cup of Brazilian is a clear, sweet, medium-bodied, low-acid coffee.
Roast - Medium
Cupping - a full creamy bodied cup with lots of nutty & chocolate flavors

Columbia - Bucaramanga

Colombia, the world's best-known producer of coffee, ranks second worldwide in yearly production. Colombia takes this position seriously and works very hard to maintain a high standard of excellence.  The result is consistently good coffee grown carefully and with great pride on thousands of small family coffee farms across the country.  An extremely rugged landscape provides the perfect natural environment for the growth of the coffee.  But a terrain so rugged has also made it historically difficult to transport the harvested coffee beans to production and shipment centers.  Even today, this is often done by mule or Jeep. Such care and attention results in consistently good, mild coffees, with a well-balanced acidity.  Colombian Supremo, the highest grade, has a delicate, aromatic sweetness while Excelso Grade might be softer and slightly more acidic.
Roast - Medium to Dark
Cupping - a full creamy bodied cup with lots of nutty & chocolate flavors

Columbia - Excelso CO2

Carbon Dioxide (CO2) Decaffeination - In the CO2 decaffeination process, water soaked coffee beans are placed in a stainless steel container or extractor. The extractor is then sealed and liquid CO2 is injected. The CO2 acts as the solvent to dissolve and draw the caffeine from the coffee beans, leaving the larger-molecule flavor components behind. The caffeine laden CO2 is then transferred to another container. Here the pressure is released and the CO2 returns to its gaseous state, leaving the caffeine behind. The caffeine free CO2 gas is pumped back into a pressurized container for reuse. CO2 decaffeination produces the most flavorful decaffeinated coffee. There are no harmful chemicals or byproducts of the process.
Roast - Dark
Cupping - a full rich chocolatey cup with a smooth body and high fruity notes