El Salvador La Divina Providencia, Honduras Santa Barbara Smallholders, Ethiopia Moplaco Yirga Cheffe and Kenya Nyeri AA Gaturiri are four great additions to our current offerings. El Salvador coffee had an undeservingly poor reputation for years, marred mostly by the inability to deliver coffee of high quality in an unstable political climate. Unfortunately, agriculture is the first to suffer in revolution, La Divina Providencia is from one of our favorite growers in El Salvador and has refined Acidity is a positive flavor attribute in coffee, also referred to as brightness or liveliness. It adds a brilliance to the cup, whereas low acid coffees can seem flat. Acidity can sound unattractive. People may, orange-peach Sweetness is an important positive quality in fine coffees, and is one of five basic tastes: Sour, Sweet, Salty, Bitter, Savory (Umami). In coffee, sweetness is a highly desirable quality, and the green bean has. Honduran coffee was absent from the top ranks of the Specialty market, but that has changed. It has all the environmental factors on its side: soil, altitude, climate. All it's neighbors have sophisticated coffee production: Santa Barbara Smallholders represents a great new development in obtaining high quality pooled lots of coffee from the Western part of the country, and the exotic tropical fruit profile has impressed us greatly. Ethiopia is the birthplace of coffee: it is in the forests of the Kaffa region that coffee arabica grew wild. Coffee is "Bun" or "Buna" in Ethiopia, so Coffee Bean is quite possibly a poor Moplaco Yirga Cheffe is a delicate and outstanding Yirg that must be roasted light to be enjoyed. Finally Kenya is the East African powerhouse of the coffee world. Both in the cup, and the way they run their trade, everything is topnotch.: Kenya is the East African powerhouse of the coffee world. Both Nyeri AA Gaturiri is a The co-presence of many aroma and flavor attributes, with multiple layers. A general impression of a coffee, similar to judgments such as "balanced" or "structured" profile with intense A euphemistic term we use often to describe acidity in coffee. A bright coffee has more high, acidic notes. : A euphemistic term to describe acidity in coffee. A bright coffee has more high, acidic, dark fruit, incredible grape notes and weighty sweetness. We think that these will be some of this year’s best offerings!