Windy Prairie Coffee

Grown by Neider Criollo Betancourt at Finca La Virginia in Huila (~1,700m). Toffee and caramel with mellow cooked-fruit notes and balanced acidity.

Smallholder lots from the Tarrazu region (1,650-1,850m). Mellow, sweet and tart with coffee cherry, caramel, mild floral and chocolate.

Natural process

Natural-process Yirgacheffe from the village of Chelchele (1,900-2,400m). Praline with fresh apricot, perfume florals and amaretto.

Certified-organic Huehuetenango from small family farms (1,600-2,200m). Sweet and soft with mild berry, coffee cherry and almond.

Certified-organic, shade-grown coffee from the El Triunfo Biosphere buffer in Chiapas (1,200-1,750m). Mild and smooth with almond and toffee.

Certified fair-trade organic Mexican decaf. Fruit and savory flavors with strong fruit-like sweetness and mellow, tart acidity.

Fair-trade organic from San Ignacio, Cajamarca (1,300-2,200m), via the APROSEM association. Toffee and cocoa with mild raisin and sweetness.

Peaberry lot from the Mbinga district of the Ruvuma region (1,200-1,800m). Medium body with bright acidity and deep fruity flavor.