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Coffee Titans: Taking a Closer Look at Tried-and-True Coffee Staples

What makes a tried-and-true coffee staple? For us, it's their longevity in exemplary coffee production. These well known corners of the world have coffee histories spanning back not decades, but generations. This month, we're taking a second look at these gorgeous coffee titans you may have skipped over. 



Photo by Ricardo Gomez Angel on Unsplash


Colombia

Starting in South America, let's talk about our Colombia coffee. This ACR staple has been with us since the very beginning, when we were a little shop in the Prestonwood Mall. Incredibly versatile, this coffee is our "Old Faithful." We offer it in two different roast levels, and it's a reliable backdrop for many of our blends. This is an easy introduction to good coffee for those trying to branch away from canned, ground coffee found in the grocery store shelves. Let Colombia's reputation in the coffee biz push aside any doubts. From that first sip, experience the vibrance of freshly roasted coffee in contrast to that canned stuff. And just like that, we'll see you in a week or two, looking for some more. You literally cannot go wrong with this coffee.

  • Available in Medium and French roasts
  • Washed processed
  • Medium body with balanced finish, mild acidity
  • Notes of brown sugar and hints of slightly toasted almond
  • ~1500 meters above sea level, Antioquia region



Photo by Samuel Charron on Unsplash


Costa Rica

Costa Rica also has quite the reputation for coffee production. Not unlike our Colombian, our Costa Rican coffee has been a customer favorite forever; it's available in two different roast levels; and it's a great "introductory" choice. But it's not the same animal at all. The Medium roast features more of the caramel tones and bright finish, while the Vienna roast enriches these nuances with a slightly smoky finish. Both versions are knock-your-socks-off tasty, but the Costa Rica Vienna has been the customer favorite of the two. Incredibly versatile, either works well in just about any brewing contraption you'd like. If you're looking for a great espresso shot, try the Costa Rica Vienna. (You're welcome.)

  • Available in Medium and Vienna roasts
  • Washed processed
  • Medium body with balanced, bright finish, mild-moderate acidity
  • Notes of caramel and orange
  • Grown at 1300-1400 meters above sea level



Photo by Jeison Higuita on Unsplash


Guatemala

Just a quick jaunt up the Central American region, Guatemala Huehuetenango (pronounced Way-way-ten-ango) is one of the most recognizable regions in the coffee biz. Resting in the shadow of ancient Mayan ruins, Huehuetenango produces bright, complex coffees. Our Guatemala coffee has a full body and delightfully clean aftertaste. Try it as a cold brew, you'll really be able to experience those dynamic notes!

  • Fully washed processed
  • Medium Roast
  • Rich with lively acidity
  • Complex with notes of citrus and a hint of spice
  • Grown at 1700 meters above sea level



Photo by Taylor Wilcox on Unsplash


Ethiopia Yirgacheffe

Let's hop over the Atlantic to the birthplace of coffee in Africa. Ethiopia has incredible diversity in indigenous heirloom coffee varietals. In fact, any other major coffee producing country in the world would have trouble keeping pace with Ethiopia in this regard. As much variety as there is, however, our Ethiopia Yirgacheffe has been a best-seller for years. We recommend Chemex, pour over, or French press for this one. But don't be shy if you're using a drip coffee maker. Remember, this is one of our hottest sellers. 

  • Fully washed from one of Ethiopia's most famous regions
  • Medium Roast
  • Light body with clean finish
  • Bright, floral, and citrus notes
  • Grown at 1860 meters above sea level, high grown in the shade



Photo by Tarryn Myburgh on Unsplash


Sumatra

Slinging from Africa all the way over to Indonesia, our final stop this journey is Sumatra Mandheling. Need a deep, rich cup of coffee? Our Sumatra Mandheling is just the ticket. The richness can be attributed to the nutrient-dense volcanic loam in which the coffee trees are grown as well as the wet-hull process, which is the traditional method of processing coffee in the country. Wet-hull processed coffee requires careful monitoring, and is necessary in Sumatra because of the high atmospheric humidity. The result is a rich, comforting coffee you'll love. Our Sumatra Mandheling is very low in acidity. If you have any gastrointestinal issues to make room for, this coffee will be your best friend!

  • Wet-hull processed
  • Medium Roast
  • Full-bodied, velvety finish
  • Low-acidity with a hint of luscious earthiness
  • Grown at 1700 meters above sea level