Single Origin Favorites Sample Pack

Embark on a global coffee journey with the Single Origin Favorites Sample Pack—six distinct 2-ounce portions that showcase the very best from renowned origins. Crafted for curious palates, home cuppers, and gift-givers, this thoughtfully curated sampler invites you to compare flavor, processing, and altitude in one convenient set. What makes this pack stand out

• Six distinct single-origin coffees, each in a compact 2-ounce portion designed for quick tastings and home cuppings.
• A terroir-driven lineup that reveals how land, altitude, soil, and processing shape flavor—from cocoa-rich smoothness to perfumed fruit and spice.
• Ideal for hosting a mini cupping at home or gifting a world of coffee romance to someone special.
• Brewing flexibility: start with a simple pour-over to taste each origin's character, then explore intensity with a French press or espresso.

Origin highlights

Brazil — Santos Roast (Medium)

Taste: Elegant, smooth cup with cocoa notes.
Grower: Fazenda Santa Barbara, Sao Francisco, Santo Antonio.
Variety: Catuai and Mundo Novo.
Region: Parana and Sao Paulo, Brazil.
Altitude: 750–1050 m.
Soil: Volcanic loam.
Process: Pulped natural and dried in the Sun.

Colombia — Medellin Selection (Medium)

Taste: Dried orange, berry, chocolate notes.
Grower: Smallholder farmers from Medellin.
Variety: Castillo, Caturra, Colombia, & Typica.
Region: Medellin, Antioquia, Colombia.
Altitude: 1300–1500 m.
Soil: Volcanic loam.
Process: Fully washed and dried in solar dryers to protect the coffee from rain.

Costa Rica — Alajuela Shine (Medium)

Taste: Sweet apple, raisin, honey.
Grower: Micro farms in Alajuela.
Variety: Caturra & Catuai.
Region: Alajuela, Costa Rica.
Altitude: 1300–1445 m.
Soil: Volcanic loam.
Process: Eco-pulped and dried in the sun.

Ethiopia — Sidama Bright (Med-Lightly Roasted)

Taste: Milk chocolate, fruity, caramel notes.
Grower: Smallholder farmers from the Sidama zone.
Variety: Indigenous Heirloom Cultivars.
Region: Sidama Zone, Ethiopia.
Altitude: 1700–1900 m.
Soil: Nitisols.
Process: Full natural, sorted by hand and dried on raised beds.

Honduras — Marcala Reserve (Medium-Dark)

Taste: Caramel, spice, brown sugar.
Grower: 1500 grower/members from Cafe Organics Marcala.
Variety: Bourbon, Catuai, Caturra, Lempira, & Typica.
Region: Marcala, La Paz, Honduras.
Altitude: 1300–1700 m.
Soil: Clay minerals.
Process: Fully washed and sun dried.

Tanzania — Mbeya Classic (Medium-Lightly Roasted)

Taste: Pear, floral notes, jasmine, strawberry.
Grower: Small cooperative farmers in the Mbeya area.
Variety: Bourbon & Kent.
Region: Mbeya Region, Tanzania.
Altitude: 1200–1900 m.
Soil: Clay minerals.
Process: Fully washed and dried on raised beds.