2 , 5, 10 LB HALF CAFF BLEND, HALF CAFFEINE / HALF DECAF ROASTED COFFEE BEANS

YOU CUSTOMIZE THE BLEND YOU WANT !( Choose Region you want Blended with Half of Decaf Above ) ROASTED DAILY !! This HALF CAFF blend is For People who do not want too much caffeine in their Coffee. Half Caff is a Blend of Half Coffee with Caffeine and Half with Decaf Coffee. Simply Choose above which region you want blended with Half of Decaf. Available in Various Weights : 2 lb, 5 lb or 10 Lb (Choose above) Available in : Whole Bean, Drip Grind ( Coarse ), Espresso Grind ( Fine ), Turkish Grind ( Ultra Fine ) Roast Levels: Medium, DarkCoffee is roasted in house Daily to arrive with a Fresh Roasted Smell and Taste!!!FDA Certified Facility/Business2 lbs and 5 Lbs Packaged in black poly bags 10 Lb Orders will Ship in two 5 lb poly bags (1 lb bags will ship First Class, 2 lbs and above ships Priority, No Shipping or Roasting on weekends. Orders Received Friday will ship Monday) We Roast, Sell, and Distribute this Coffee Locally and have been getting requests Nation wide for our great Tasting Coffee ! We have other Coffee available as well! Costa Rica, Colombia Supremo, Colombia Excelso, Guatemala, Indonesia, Ethiopia, Vietnam, India, Many More !! Check out our other Coffee Products: Imported meltino Espresso From Europe, Our Coffee House Blend, Espresso, Espresso Decaf, Espresso Pods, Compatible Nespresso Capsules

2, 5, 10 LB RWANDA RWANDAN FRESH ROASTED COFFEE WHOLE BEANS OR GROUND – ARABICA

DAILY ROASTED, FRESH SINGLE ORIGIN !! RWANDA - AFRICA Single Origin, 100% Rwanda Arabica BeansPackage: Heat Sealed Ploy Bag with valve 5 lb 10 lb ( 10 lb orders ship in 2 qty 5 lb Bags )Weight Available in: 5 lb, 10 lb (Choose option above)Grind (Choose Option Above) Available in: Whole Bean, Espresso (Fine), Drip (Coarse), French Press (More Coarse)Roast: Light, Medium, DarkBody: Creamy Acidity: CitrusCupping Notes: Caramel, Nutty, Citrus, Floral finish INFORMATION These beans brew a delicate cup with pleasant, citrus notes. You can enjoy that under a nice, rich aroma. If you want your coffee to taste a bit stronger, go for a slightly finer grind than usual with these beans. Additionally, you could up the coffee to water ratio a bit to achieve your preferred strength. Across the board, Rwandan growing regions tend to have nice, high-altitudes with nitrogen-rich volcanic soil. Origin: Inzovu What makes Rwanda Inzovu coffee so special is that it’s produced by over 25,000 smallholder coffee farmers. Where the majority of the farmers only have around about 200 trees each to look after. The coffee production in Rwanda has seen exponential growth, benefiting the countries economic well-being. Due to the popularity and quality of this coffee, over the last several years the price paid directly to the farmers has significantly increased. The Inzovu is a special project where only specially selected lots are combined together in order to supply roasters with a consistent specialty quality coffee available in larger volumes. The coffee it self is grown in fertile volcanic soil. The altitude ranges from 1200 to 1800 meters above sea level across all of the farms. The harvest takes place from May all the way through to July. After the cherry has been harvested it is then brought into a washing station, for processing. The coffee is graded, milled, hand sorted and sun dried on tables. Inzovu comes from a number of different wet mills including Coffee Vilages, Gasange, Gitesi, Izere, Karama, Kigembe, Kirezi, Mahembe, Mayogi, Mukindo, Mutovu, Mwasa and Nasho. This is a washed lot meaning that after the cherry is harvested, immature green cherries are picked out and over-ripe cherries are separated in flotation tanks. Pulped parchment is fermented for 24-48 hours depending on the local weather conditions at the time. Then the clean, washed parchment is set aside for drying. All the coffees are dried on raised beds anywhere from 15-22 days prior to dry milling in Kigali. To understand this coffee, you need to know where and how it is grown. The Rwandan coffee that is gaining global recognition for its high quality is generally from on farms located on mountainsides between 5200 and 6500 feet above sea level. However, the bulk of the farms are still located in the 4,000 to 6,000 feet range. The high altitudes, volcanic soil, plentiful sunlight and equatorial mists favor Arabic growth. The plants flower in September and October, and they are processed from March to July. In Rwanda, the vast majority of the coffee is fully wet processed. This is a more recent development in the coffee industry there but is largely responsible for the increase in production volume and quality. Unlike in other parts of the world, these washing stations are not linked to massive coffee estates to process everything in house. Instead, these washing stations cater to a number of smaller farmers who often grow coffee in addition to other crops. The process is also referred to as fully washed or double washed. It involves soaking the beans twice, and is much more widespread in Africa than it is in other regions such as Latin America. Wet processing is best suited for complex flavor profiles and is responsible for the noticeably clean, bright and fruity notes that Rwandan coffee is now known for. The favorable climate plus the high-quality processing makes for some seriously delicious coffee. Across the board you can expect a rich, creamy body with a buttery overtone and caramel aftertaste. As far as flavor, your tastebuds will delight in the bright, citrusy flavors accompanied by floral or fruit notes. On top of that baseline, Rwandan coffees often introduce several layers of complexity. So you could be surprised with anything from notes of clove or cinnamon to nuttiness and white chocolate. You may even detect some dates or plum notes. Plus, on top of it all, the aroma carries hints of orange blossom and lemon. Cupping Notes are gathered by using the cupping method to get a general idea of what natural flavor notes a coffee contains. Flavor profile will vary widely between different brewing methods, equipment, temperature, extraction times, water quality and roast profiles. For Best Results it might be necessary for the coffee to degas 24 - 48 Hours (some even longer) when it arrives at your location to release trapped gases from within the beans which is a result from the roasting process. As always if you Have any Questions or Concerns Feel free to Reach out to us.

1 LB PAPUA NEW GUINEA SAMPLE FRESH ROASTED COFFEE WHOLE BEAN, GROUND – ARABICA

ADVISORY FOR HOLIDAY SEASON SHIPPING DELAYS. PLEASE BE ADVISED THAT THE UNITED STATES POSTAL SERVICE IS EXPERIENCING IMMENSE ORDERS OF SHIPMENTS AND IS EXPERIENCING SERVICE ISSUES WHICH CAN LEAD TO THE FOLLOWING: - TRACKING NOT BEING UPDATED.- PACKAGE ORIGIN ACCEPTANCE DELAY.- TRACKING SHOWING IT IN ANOTHER STATE.- PACKAGE OR SHIPMENT STILL AT ORIGIN LOCATION.- DELAY'S IN PACKAGE ARRIVAL OF UP TO 1-3 WEEKS.- TRACKING SHOWING PACKAGE HAS NOT BEEN ACCEPTED AT POST OFFICE.- TRACKING SHOWING PACKAGE BEING RE-ROUTED THROUGH OTHER STATES/AREAS. IF YOU WANT TO GUARANTEE YOUR SHIPMENT ARRIVES ON TIME WE SUGGEST ORDERING AHEAD AND BEFORE DEC. 16 th 2023 TO ARRIVE BEFORE CHRISTMAS. THANK YOU FOR BEING PATIENT DURING THESE HIGH SHIPPING VOLUME TIMES AND HAVE A GREAT HOLIDAY !!! CHEERS!! FRESH DAILY ROASTED SINGLE ORIGIN ARABICA COFFEE FROM PAPUA NEW GUINEA !! PACKAGED IN 1 LB BAGS Single Origin, 100% Papua New Guinea Arabica BeansPackage: 1 Lb Heat Sealed Kraft Poly Liner Bags with Tin Tie Weight: 1 lbGrind (Choose Option Above) Available in: Whole Bean, Turkish (Ultra Fine), Espresso (Fine), Drip (Coarse), French Press (More Coarse)Roast Available in Light, Medium, Or Dark (Choose option above)Coffee is roasted fresh in house Daily !!! Body: Round, creamy and juicy Acidity: LivelyCupping Notes: Bright citrus acidity, rich chocolate notes, savory profile, creamy body and finish ( 2 lbs or more ship priority mail. No shipping or roasting on weekends / holidays. Orders received Friday will ship Monday) For More Savings we have Larger Weight Options with Less Packaging of this same Great Coffee Click Below : >>>> MORE WEIGHT MORE SAVINGS LESS PACKAGING <<<< We Roast, Sell, and Distribute this Coffee Locally and have been getting requests Nation wide for our great Tasting Coffee ! We have other Coffees and weights available as well check out our eBay Store for More! COFFEE ORIGIN INFORMATION The plantations were originally set up with modern farming methods by the Rural Development Bank. In the last 10 to 15 years, the plantations have been returned to the ownership and management of the original landowner groups, who now do not use any chemicals or fertilizers in the production process. The cherry is hand picked by the whole group (or clan, as they're called locally) and then pulped on the same day and fermented in cement vats for 36 hours. After the fermentation process, the coffee is washed with fresh mountain stream water from the nearby Aru River and then sun dried until it reaches the nice, even blueish color that coffees from the area are known for. The drying process can take between 7 and 12 days. Workers who perform the processing come from the surrounding villages. The co-op employees between 20 and 60 people during the year, depending on the season (those numbers do not include the clan cherry pickers). In surrounding community, between 10,000 and 12,000 people depend on coffee exporting for income. Papua New Guinea coffees are revered for their interesting acidity and high variety. The country itself is notable for its mountainous topography and the incredible cultural diversity of its thousands of indigenous groups. Historical changes in infrastructure have reduced the number of centralized coffee plantations. Thus, many Papua New Guinea plantations are actually collections of traditional “coffee gardens,” or small plots of as few as 20 plants grown alongside subsistence crops. With an increased introduction of modern processing methods, these already-incredible coffees continue to develop in quality and consistency. Cupping Notes are gathered by using the cupping method to get a general idea of what natural flavor notes a coffee contains. Flavor profile will vary between different brewing methods and roast profiles. For Best Results it might be necessary for the coffee to degas 24 - 48 Hours when it arrives at your location to release trapped gases from within the beans which is a result from the roasting process. As always if you Have any Questions or Concerns Feel free to Reach out to us.

5 LBS PAPUA NEW GUINEA UNROASTED GREEN COFFEE BEANS – ARABICA

1 LB ETHIOPIA YIRGACHEFFE SAMPLE ROASTED COFFEE WHOLE BEAN, GROUND – ARABICA

ADVISORY FOR HOLIDAY SEASON SHIPPING DELAYS. PLEASE BE ADVISED THAT THE UNITED STATES POSTAL SERVICE IS EXPERIENCING IMMENSE ORDERS OF SHIPMENTS AND IS EXPERIENCING SERVICE ISSUES WHICH CAN LEAD TO THE FOLLOWING: - TRACKING NOT BEING UPDATED.- PACKAGE ORIGIN ACCEPTANCE DELAY.- TRACKING SHOWING IT IN ANOTHER STATE.- PACKAGE OR SHIPMENT STILL AT ORIGIN LOCATION.- DELAY'S IN PACKAGE ARRIVAL OF UP TO 1-3 WEEKS.- TRACKING SHOWING PACKAGE HAS NOT BEEN ACCEPTED AT POST OFFICE.- TRACKING SHOWING PACKAGE BEING RE-ROUTED THROUGH OTHER STATES/AREAS. IF YOU WANT TO GUARANTEE YOUR SHIPMENT ARRIVES ON TIME WE SUGGEST ORDERING AHEAD AND BEFORE DEC. 16 th 2023 TO ARRIVE BEFORE CHRISTMAS. THANK YOU FOR BEING PATIENT DURING THESE HIGH SHIPPING VOLUME TIMES AND HAVE A GREAT HOLIDAY !!! CHEERS!! FRESH DAILY ROASTED SINGLE ORIGIN ARABICA COFFEE FROM ETHIOPIA !! PACKAGED IN 1 LB BAGS Single Origin, 100% Ethiopia Yirgacheffe Arabica BeansPackage: 1 Lb Heat Sealed Kraft Poly Liner Bags with Tin Tie Weight: 1 lbGrind (Choose Option Above) Available in: Whole Bean, Turkish (Ultra Fine), Espresso (Fine), Drip (Coarse), French Press (More Coarse)Roast Available in Light, Medium, Or Dark (Choose option above)Coffee is roasted fresh in house Daily !!! Body: Heavy Acidity: Soft, Sweet, Citric Aroma: Floral, SweetCupping Notes: fruity, citric, floral, lemon, sweet, very complex, clean, tea-like ( 2 or more pounds Ships Priority Mail. No Shipping or Roasting on Weekends / Holidays. Orders Received Friday will ship Monday) For More Savings we have Larger Weight Options with Less Packaging of this same Great Coffee Click Below : >>>> MORE WEIGHT MORE SAVINGS LESS PACKAGING <<<< We Roast, Sell, and Distribute this Coffee Locally and have been getting requests Nation wide for our great Tasting Coffee ! We have other Coffees and weights available as well check out our eBay Store for More! Coffee Origin Information Ethiopia is located in the horn of Africa and is bordered by Somalia to the Southeast, Djibouti to the east, Kenya to the south, Sudan to the east, and Eritrea to the northeast. It occupies the high plateau region between the Nile plains of the Sudan and Eritrea. Ethiopia is one of the largest countries in Africa with an area of over 1.13 million square kilometers. It has a rugged topography with altitudes ranging from around 100 meters below sea-level in the Danakil depression to 4,600 meters above sea-level in the Semien Mountains. Ethiopia is the primary center of origin of the Arabica coffee plant. Coffea Arabica has been growing wild in the forests of the Southwestern Highlands of Kaffa and Buno districts of Ethiopia for thousands of years. As legend has it, coffee was discovered in Ethiopia in the 9th century by a goat-herder named Kaldi. He noticed that his goats became hyper after eating the cherries from the coffee tree, so he tried it himself. A monk approached Kaldi after he consumed the cherries and took some to his monastery. The monk roasted and brewed the coffee to share with other monks. As a result, they were able to stay awake during long nights of prayer. Since then, coffee has been widely accepted as a stimulant drink. Ethiopia has over 70 ethnic groups that speak over 200 languages. As a result, coffee is referred to as Bunna (Amharic), Bun (Tigrigna), Buna (Oromifa), Bono (Kefficho), and Kawa (Guragigna). Some argue that most names for coffee are derived from the names of the districts Kafa and Buno. The French and Spanish call it Cafe, the Italians call it Caffe, the Germans call it Kaffee, the Finnish call it Kahvi, the Dutch call it Koffie, and the Greek call it Kafes. All are phonetic approximations of the Ethiopian word. YirgacheffeThe washed Yirgacheffe is one of the best highland-grown coffees. It has fine acidity, body, and flavor. Many people are attracted to its delicate, floral, and tea-like characteristics. Cupping Notes are gathered by using the cupping method to get a general idea of what natural flavor notes a coffee contains. Flavor profile will vary between different brewing methods and roast profiles.For Best Results it might be necessary for the coffee to degas 24 - 48 Hours when it arrives at your location to release trapped gases from within the beans which is a result from the roasting process. As always if you Have any Questions or Concerns Feel free to Reach out to us.

2, 5,10 LB INDONESIA JAVA ROASTED COFFEE WHOLE BEANS, GROUND – ORGANIC ARABICA

DAILY ROASTED, FRESH SINGLE ORIGIN COFFEE!! 100% Indonesia Java Grade 1 TAMAN DADARORGANIC Single Origin, 100% Indonesian Java Organic Arabica BeansPackage : Ship in a Heat Sealed Ploy Bags with Valve 2 lb, 5 lb, 10 lb (Ships in 2 5lb Bags) Weight Available in 2lb, 5lb, or 10lb (Choose option above)Grind (Choose Option Above) Available in: Whole Bean, Turkish (Ultra Fine), Espresso (Fine), Drip (Coarse), French Press (More Coarse)Roast Available in Light, Medium, Dark, (Choose option above)Coffee is roasted fresh in house Daily !!! Body: Good Acidity:Low,Cupping Notes: nice sweetness, clean, complex, cinnamon notes, good body, chocolate notes, nice nutty notes, tobacco, grape, tangerine, balanced, great aftertaste ( 2-10 lb Orders Ship USPS Priority 10 lbs and Above Ship UPS Ground. No shipping or roasting on weekends/ holidays. Orders Received Friday will ship Monday) LOOKING FOR 1 LB PACKAGING OR A SAMPLE OF THIS COFFEE? SINCE A LOT OF YOU REQUESTED 1 LB PACKAGING WE HAVE MADE A SEPARATE LISTING TO ACCOMMODATE YOUR REQUESTS For Sample or 1 Lb Packaging Options Visit our 1 Lb Listing By Clicking Below : >>>> 1 LB SAMPLE BAG / PACKAGING <<<< We Roast, Sell, and Distribute this Coffee Locally and have been getting requests Nation wide for our great Tasting Coffee ! We have other Coffees available as well check out our Ebay Store for More! Coffee Origin Information For centuries, the world has known about this Eastern Archipelago. It’s a fertile land, abundant with natural resources and is so well-known for its exotic products that it became known hundreds of years ago as “the spice island.” Today Indonesia remains rich; not only in resources but in its varied cultures. The country is a paradise for visitors who never fail to marvel at the beauty of its scenery, the variety of its arts, and the warmth of its people. Agriculture has been the traditional backbone of Indonesia’s economy. The country is a major producer of several important cash crops grown either on large estates or by smallholders. The nation is now the world’s second largest exporter of palm oil. Other significant cash crops are sugar cane, cinnamon, nutmeg, tobacco, cloves, paper, cocoa, tea, and coffee. Blessed by good soil and abundant rainfall, Indonesia is the world’s third leading producer and exporter of coffee. Approximately ninety percent of Indonesia’s total production is Robusta, with Arabica making up the remaining ten percent. Indonesia’s coffee industry planners recognize a rising worldwide demand for Arabica and are taking steps to replace Robusta cultivation with Arabica wherever possible. Indonesian coffee is known everywhere for its high quality, fine taste, and distinct aroma. The beginning of the coffee industry in Indonesia can be traced back to the arrival of Arabica coffee on the shore of Java in 1699. Although the native farmers of Java were the first to cultivate Arabica, it soon spread throughout many provinces of Indonesia. By 1712, years of harvesting provided the first bag of Indonesian coffee to be exported to Amsterdam. Over the years, as exports have grown, so has the reputation of Java coffee. Cupping Notes are gathered by using the cupping method to get a general idea of what natural flavor notes a coffee contains. Flavor profile will vary between different brewing methods and roast profiles. For Best Results it might be necessary for the coffee to degas 24 - 48 Hours when it arrives at your location to release trapped gases from within the beans which is a result from the roasting process. As always if you Have any Questions or Concerns Feel free to Reach out to us.

5 LB MEXICAN MEXICO HUATUSCO ALTURA GREEN UNROASTED COFFEE BEANS – ARABICA

2, 5, 10 LB KENYA KENYAN FRESH ROASTED COFFEE WHOLE BEANS OR GROUND – ARABICA

DAILY ROASTED, FRESH SINGLE ORIGIN !! KENYA - AFRICA Single Origin, 100% Kenya Arabica BeansPackage: Heat Sealed Ploy Bag with valve 5 lb 10 lb ( 10 lb orders ship in 2 qty 5 lb Bags )Weight Available in: 5 lb, 10 lb (Choose option above)Grind (Choose Option Above) Available in: Whole Bean, Espresso (Fine), Drip (Coarse), French Press (More Coarse)Roast: Light, Medium, DarkBody: Creamy Acidity: CitrusCupping Notes: Caramel, Nutty, Citrus, Floral finish INFORMATION Our Kenya AB grade (15/16 screen) is a slightly smaller bean than Kenya AA, and is regarded by some as an overall superior coffee. With regards to acidity and brightness, Kenya is widely recognized as the bar, and our Kenya AB has been sourced and expertly processed, a top-notch offering not to be missed. It is cooperatively produced by many small farmers growing in the central Kenyan farmlands surrounding Mt. Kenya. The individual lots are consolidated at the local mill where they undergo a stringent double fermentation method, sometimes referred to as ‘Kenyan Process,’ that accentuates its complexity. The parchment is sun dried on raised beds and transported to the Nairobi Coffee Exchange where it is graded, cupped for quality and ultimately sold . Kenya has long been established as leader in high-grade East African arabica—its best lots are famed for their fruity, clean, complex profiles, offering balance and pronounced tasting notes of everything from berries and stone fruit to sweet citrus. The Nairobi Coffee Exchange auctions are a quality based payment system that functions as the nerve center of a well oiled industry built upon decades of lab-based agri-research, applied farming and a strong network of cooperatives. At the exchanges small farmers have a ‘seat at the table’ so to speak, where they can access a wide range of international buyers who have the will and capital to outbid one another in the perennial quest for a perfect cup. Truth be told, Kenya’s growers are owed much of today’s industry praise; for generations they have pushed the envelope and tested the limits of farming and processing capabilities in order to embrace advances in growing science. The main growing regions extend from the 17,000 foot, central peak of Mount Kenya all the way to the outskirts of the capital city of Nairobi to the south. Another portion of arabica farmlands lie on the slopes of Mt. Elgon, against Kenya’s western border with Uganda. The ‘Kenyan Process’ double fermentation method requires pulped cherries be twice soaked for 12 to 24 hours in fermentation tanks with additional rinsing in between. When finished the beans are separated by density by way of a water channel, removing the less dense “floaters”. The beans then undergo one final soak to reportedly promote healthy amino and fatty acid structures. Next the beans are sun-dried on raised beds under strict supervision for approximately 1 to 2 weeks until their moisture is reduced to 11–12%.Cupping Notes are gathered by using the cupping method to get a general idea of what natural flavor notes a coffee contains. Cupping Notes are gathered by using the cupping method to get a general idea of what natural flavor notes a coffee contains. Flavor profile will vary widely between different brewing methods, equipment, temperature, extraction times, water quality and roast profiles. For Best Results it might be necessary for the coffee to degas 24 - 48 Hours when it arrives at your location to release trapped gases from within the beans which is a result from the roasting process. As always if you Have any Questions or Concerns Feel free to Reach out to us.

5 LB FRESH UNROASTED ZAMBIAN ZAMBIA PEABERRY GREEN COFFEE BEANS – ARABICA

5 Lbs of Fresh Green Un-Roasted Zambia Peaberry Coffee Beans ZAMBIA PEABERRY Milling Process: Washed , Sun-dried Cup Characteristics Bakers Chocolate Notes, Blackberry Notes, Kiwi Notes, Citric/Lemon Acidity, Sweet & Balanced Aroma: Soft Body: Balanced Acidity: Bright, Pungent, Citric INFORMATION Zambian coffees offer a balanced flavor profile, with moderate complexity and body. It’s less “bright and acidic” than other East African coffees, providing a nice alternative. And the modes of production are quite different as well, with much of the production coming from larger, well-organized operations. Zambian coffee is something we offer infrequently, and only when new crop lots first arrive. But we remain dedicated to offering Zambia and other African origins, as the quality and range of coffees from this continent continues to impress and amaze us! Coffee was introduced in the 1950’s with cultivar seedstock from Tanzania and Kenya. It is grown mainly in the Northern district of the Muchinga Mountains (regions of Nakonde, Kasama and Isoka) and in the vicinity of the capital city of Lusaka.

5 LBS GUATEMALA GUATEMALAN FRESH UNROASTED GREEN COFFEE BEANS – ARABICA

2, 5, 10 LB INDIA MONSOONED MALABAR FRESH ROASTED COFFEE WHOLE BEAN, GROUND

DAILY ROASTED, FRESH SINGLE ORIGIN COFFEE!! 100% India Monsoon Malabar Single Origin, 100% India Monsooned Malbar Arabica BeansPackage : Heat Sealed Ploy Bag with valve 2 lb, 5 lb, 10 lb (Ships in 2 5lb Bags) Weight Available in 2 lb, 5 lb,10 lb (Choose option above)Grind (Choose Option Above) Available in: Whole Bean, Turkish (Ultra Fine), Espresso (Fine), Drip (Coarse), French Press (More Coarse)Roast Available in Light, Medium, Or Dark (Choose option above)Coffee is roasted fresh in house Daily !!! Body:Medium, Acidity: MediumCupping Notes: spicy, earthy, smoky, tobacco notes, wood notes ( No shipping or roasting on weekends/ holidays. Orders Received Friday will ship Monday) LOOKING FOR 1 LB PACKAGING OR A SAMPLE OF THIS COFFEE? SINCE A LOT OF YOU REQUESTED 1 LB PACKAGING WE HAVE MADE A SEPARATE LISTING TO ACCOMMODATE YOUR REQUESTS For Sample or 1 Lb Packaging Options Visit our 1 Lb Listing By Clicking Below : >>>> 1 LB SAMPLE BAG / PACKAGING <<<< We Roast, Sell, and Distribute this Coffee Locally and have been getting requests Nation wide for our great Tasting Coffee ! We have other Coffees available as well check out our Ebay Store for More! Coffee Origin Information Most people in North America think of India as a leading producer of fine teas. Few associate India with top grade specialty coffees. India has been a producer and exporter of exceptional coffees for over 150 years. Today, India is the fifth largest producer of Arabica coffee in the world, behind Brazil, Colombia, Mexico, and Ethiopia. India’s romance with coffee goes back nearly 400 years. Legend credits a Muslim pilgrim, Baba Budan, with bringing back seven coffee seeds from a pilgrimage to the Holy Land. He is said to have planted them near his mountain cave in Chikmahlur, Karnataka State, now considered the cradle of Indian coffee. Commercial cultivation of coffee in India began in 1840 when the British established coffee plantations throughout the mountains of Southern India. They found the tropical climate, high altitude, sunny slopes, ample rainfall, soil rich in humus content, and well drained sub soil ideal for coffee cultivation. The color, shape, and size of the beans as well as their aroma and taste are the results of special post-harvest processing. Indian coffee was historically shipped to Europe in wooden sailing vessels, taking four to six months to sail around the Cape of Good Hope before reaching their destinations. Coffee, stored below the water line and kept in a humid atmosphere by moisture seeping through the wood, underwent a form of treatment on its long voyage to market. When the coffee reached Europe, its color had changed from bright green to pale gold and its new crop acidity had disappeared. This "Monsooning" process was later systematically replicated in India with the goal to consistently reproduce the familiar flavor from the historic voyages to the European ports. The Monsooning process consists of exposing natural coffee beans in layers of 4-6 inch thickness to moisture-laden Monsoon winds in a well ventilated brick or concrete-floored warehouse. This process is carried out on the West Coast of India, making use of the winds from the Arabaian Sea during the Southwest Monsoon months of June through September. The processing begins with top grade beans, Arabica Cherry-AB, that has already been processed by the dry method. To equalize moisture absorption, the beans are raked frequently, followed by bulking and re-bagging at regular intervals. At the end of the monsoon season, this coffee is re-bulked, graded again, bagged and moved to a drier region for longer-term storage. In this 12-16 week process the beans absorb moisture in stages, swelling to nearly twice their original size and developing colors ranging from pale gold to light brown. Due to this Process of the Beans absorbing various degrees of moisture and swelling to various sizes it is hard to get an even roast throughout but The end result is a special, unique flavor. Cupping Notes are gathered by using the cupping method to get a general idea of what natural flavor notes a coffee contains. Flavor profile will vary between different brewing methods and roast profiles. For Best Results it might be necessary for the coffee to degas 24 - 48 Hours when it arrives at your location to release trapped gases from within the beans which is a result from the roasting process. As always if you Have any Questions or Concerns Feel free to Reach out to us.

30 Days