| 100
Colombian |
Medium
Body, Mild Finish, a Great Cup ‘O’ Joe |
| 101
Costa Rican |
Chocolate
Finish, More Robust & Aromatic |
| 102
Mexican Altura |
Spicy,
Cinnamon Finish, Medium Body |
| 103
Peruvian |
Medium
Body, Nutty Finish, Light yet Rich. Versatile in All Roasts |
| 104
Guatemalan |
Chocolaty,
Rich & Hearty. Great in Full City & French Roasts |
| 105
El Salvadoran |
Very
Like Her Guatemalan Sister with a Slightly Cinnamon Finish |
| 106
Nicaraguan |
More
"wine-y" than the Guatemalan & Exceptional in Dark
Roasts |
| 107
Papua New Guinea |
Robust,
Dry & Aromatic—Great in Full City Roast |
| 109
Sumatran |
Sweet
Aroma, Slightly Dry yet Robust, Kona Realm |
| 112
Brazilian |
Cinnamon-like
finish,SlightlyDry, Medium Body. Complex
|
110
Ethiopian
(Sidamo, Harrar or Yirgacheffe regions) |
Dry
Without Acidic Body. Like a White Bordeaux Wine. Makes a
Great French Roast and Espresso. |
