Arabica Roasters' Straight Varietals
A varietal is a coffee from a single origin, not a blend. We are happy to offer you a broad range of excellent, specialty grade varietals for your enjoyment.
Brazilian Organic Fair Trade
The new organically grown coffees coming out of Brazil these days are excellent, and this is a prime example.
Characteristics: A nice mild, medium-low acidity, medium bodied coffee with a nice mild nutty flavor and a very clean finish.
Colombian Supremo Caldas
Coffees available from Colombia. Our San Agustin Supremo is one of the finest grown on small farms high in the mountains of Northwest Colombia and hand picked because of the severity of the terrain. This San Agustin is an excellent varietal that is sweet fruity and creamy in the cup. We definitely recommend this for our Colombian coffee loving customers.
Characteristics: A rich, full-bodied coffee with medium-high acidity and a buttery mouth feel.
Brazilian Vargem Grande
Brazil is the world's leading coffee producer and Brazil's Cerrado is considered one of the finest varietals Brazil has to offer. This particular varietal is sun-dried, a process which allows the coffee cherry's flavor to be absorbed into the coffee bean, giving the coffee a nice sweet taste in the cup with mellow hints of berry. This is an exceptional Brazilian coffee.
Characteristics: A smooth, medium to high acidity, medium bodied coffee, with a sweet, mild nutty flavor that accents the light berry taste.
*Colombian Organic Fair Trade
This is an OCIA certified 100% organic coffee, and is a delicious varietal. The acidity is a little lower than in our San Agustin, but it is still distinctively Colombian in the cup.
Characteristics: A deep, full-bodied coffee with medium acidity, a smooth mouth feel and a clean finish.
Costa Rican Taparto Tarrazu
This Costa Rican is from the Tarrazu region, grown on the Beneficiadora Santa Elena, and is considered some of the finest Costa Rican coffee available. This coffee has an extremely fine clarity, sweetness and aroma. The Santa Elena farm is almost 700 acres and the coffee is grown on three different hillsides. Because it all comes from one farm, the consistency and reliability are unequaled. Enjoy!
Characteristics: A rich, complicated, full-bodied coffee with a medium acidity, it is sweet in the cup and has a very satisfying aftertaste.
Ethiopian Mocha Harrar(Temporarily out of stock)
Ethiopia is the birthplace of coffee, and is the only place in the world where coffee is indigenous. All other coffee in the world is essentially the ?offspring? of this original coffee (with modern agro-science this is a bit of a stretch, but it was true up until about a century ago). The unique flavor of our Harrar makes it one of our favorite coffees to ?cup?.
Characteristics: A wonderfully fruity coffee that has a very pleasant medium acidity and a nice medium body that does not overpower the flavors of the varietal. The Harrar has a sweet, almost winey flavor and a subtle chocolaty aftertaste.
Ethiopian Mocha Yergacheffe Organic Fair Trade
If you are fan of "mocha" coffees, this is one not to miss. Our Yrgacheffe is certified organic and fair trade, and is one of the finest examples of the Yrgacheffe varietals that we could find. We are the first, and still the only company to offer this fair trade, organic varietal in China. Not only is this a socially conscious coffee, it's also delicious! This is a classic Yrgacheffe from its preparation to the intensity in the cup to the weight and lingering finish on the palate. The "mocha" taste in this coffee (very much like an unsweetened dark chocolate flavor) is so prominent it almost seems to flow over the side of the cup and down onto table. This is truly an exceptional varietal.
Characteristics: A sweet and fruity coffee with a hint of nut in the cup. The mocha taste is really noticeable especially when prepared with a French Press or a Home-Style Coffee Brewer. The body is a nice medium body with at medium acidity. A definite must try for people who like mocha coffees.
Ethiopian Mocha Harrar Organic Fair Trade
A sweet and fruity coffee with a hint of nut in the cup. The mocha taste is really noticeable especially when prepared with a French press or a home-style coffee brewer. It has a nice medium body with at medium acidity. Yummy, a definite must try for people who like mocha coffees.
A definite must try for people who like mocha coffees.
French Roast
The same Colombian Supremo that you love, with the added bittersweet flavor of a full, dark roast.
Characteristics: Full bodied and highly acidic, with the French roast's dark bittersweet flavor.
Guatemalan Huehuetenango SHB
Considered by connoisseurs to be one of the finest, most distinctive coffees in the world, this is a very special coffee with an excellent balance and a sweet finish. If you love coffee, we highly recommend that you try this one.
Characteristics: A very rich, satisfying coffee with a subtle sweetness. It has a medium to high acidity, a full body and a unique smokey aftertaste.
Indian Monsooned Malabar
The story of Monsooned coffee is a great one. This coffee was introduced to India from Yemen in 1610 by a Muslim pilgrim named Bababudan Sahib, and the coffee was soon being exported to Europe in small quantities. Obviously at that time coffee was shipped to Europe on sailing ships. The journey took about six months, and during this long period on the ocean the humidity affected the coffee. The color of the beans changed from green to a light yellow, and the coffee acquired a very special flavor. Many of the importing countries associated that special flavor with India. With the advent of the steam ship, and the opening of the Suez Canal, shipping times to Europe dropped considerably and the coffee did not develop the same unique taste it was known for. India saw the opportunity and started the process of monsooning the coffee during the South West Monsoon months of May and June. Over a six or seven week period, the coffee is exposed to the elements of the monsoons, and it slowly changes color to the traditional light yellow, and develops its unique flavor like it did on the sailing vessels many centuries ago. This is the coffee that we are proud to be able to offer to you in China.
Characteristics: This monsooning process gives a very unique flavor to the coffee. It is full bodied with a very mild acidity. You can taste the wind and rain of India's stormy season in each cup through its earthiness. If you like experimenting with both excellent and interesting coffees we thoroughly recommend that you try this coffee. To get the most of its unique flavor into your cup we recommend using either a French Press or a Home-Style Coffee Brewer to make it.
Indonesian Java
Coffee was introduced to the island of Java in 1699 by the Dutch (they first brought it to Ceylon in 1659), where production took off (it then was taken to Sumatra, Celebes, Timor, then Bali and other islands in the East Indies). The production in Java was large making it the first and original commercial supplier in Indonesia. It is in essence, the second oldest commercially grown coffee in the world (Ethiopian was the first).
Characteristics: Javanese coffee is a silky smooth and wonderfully fragrant varietal with a deep, rich full body and medium to low acidity.
Indonesian Sumatran Mandehling
The varietals of Sumatran Mandheling that we purchase comes from Pawani and is always first rate. Many Asian coffees are not as carefully prepared as Central and South American coffees, but our Sumatran Mandehling is clean in the sample tray and heavenly in the cup. Where many Indonesian coffees show an "earthy", almost dirty character or even creep over the line from fruitiness to ferment, this coffee has a syrupy density with a richness and clarity that almost belie its origin.
The sweetness of the aroma, and the hints of fine chocolate in the cup make this one of the best, and most requested coffees in the world.
Characteristics: A light acidity with one of the fullest bodies in the coffee world.
Indonesian Sumatran Organic Fair Trade Organic
This is an excellent varietal. Its taste profile is almost identical to the Mandehling described above, and this great flavor is accompanied by the good feeling that this coffee is grown in an environmentally friendly fashion.
Characteristics: A light acidity with one of the fullest bodies in the coffee world.
Indonesian Sumatran Mandehling Dark Roast Organic
Sumatran's deep rich flavor lends itself perfectly to a nice dark roast. We offer this particular coffee to anyone who loves a dark roast but is looking for something not as dark as a French Roast.
Jamaican Blue Mountain Mavis Bank Estate
Jamaican Blue Mountain coffee is probably the most famous coffee in the world but very few people actually know much about its history, or why it demands such a high price on the world market.
Coffee was first introduced to the island of Jamaica in 1789 by Frenchmen fleeing the French Revolution. The first coffee planted was more for local consumption by the French then for export, and for the first 100 or so years, the local industry was very small. In 1932 the Jamaican Parliament passed laws to encourage the cultivation of coffee in order to help reduce the island's dependency on sugar exports.
In 1948 the "Jamaica Coffee Industry Board" was created to improve quality, standardize processing procedures and coordinate marketing. The board became responsible for judging the quality of Jamaican Blue Mountain coffee, as well as lesser coffees that are also grown on the island, and was been given ultimate authority over Jamaican coffee exports - no coffee leaves the country without board approval.
What makes the Jamaican Blue Mountain coffee so special: Just about everything. The designation Jamaican Blue Mountain is only available to coffees grown in the Blue Mountain district, north of Kingston Jamaica, on the eastern part of the island. The coffee is grown at up to 1800 meters (almost 6000 feet), which is very high even for gourmet Arabica coffees, and the mountains are very rugged, making the picking process extremely difficult (the coffee is picked almost entirely by women). The trees are mostly Arabica Typica of the "Geisha High Bred" sub-variety. Seeds from these trees have been exported to other countries, such as Hawaii, Kenya, Papua New-Guinea and elsewhere, but nowhere have they been able to recreate the flavor found in the beans that are grown in the Jamaica Blue Mountains.
Jamaica is actually one of the world's smaller coffee producers, harvesting about 40,000, 60kg bags per year. Jamaica's Blue Mountain coffee is actually packaged and shipped in 70kg wooden barrels, (they are the last country that still use this traditional packaging that is a throw back to their colonial days), but it is measured in 60kg bags because that is the international standard for coffee production measurement. In comparison, Brazil, the world�s largest coffee producer, produces more than 30,000,000, 60kg bags per year.
The Japanese have invested heavily in Jamaican Blue Mountain coffee growing areas for years and buy the lion's share of the production, about 90%, every year. The rest of the world has to bid for the remaining 10%, which, if you do the math, is only about 3,500 barrels. The exquisite, inimitable taste of the real Blue Mountain coffee, and it's almost unbelievably minimal availability is what makes this coffee the most expensive coffee in the world. It is always in high demand and is often not available on the market. Our supplier, Erna Knutsen, has imported her coffee directly from the Board since the early 1970's and we are very happy to be able to purchase and offer this very special coffee.
The altitude and steepness of the mountains, the care taken in cultivation and harvest, the expert processing at high altitude, and finally, the rigorous quality standards set and enforced by the Board in milling, grading and cup testing, all contribute to the flavor of Jamaican Blue Mountain coffee. The unique growing conditions and the care at every level of production are what produce the taste that Jamaican Blue Mountain coffee is famous for. The flavor in the cup is very clean, and it is considered one of the world's sweetest coffees. It has been described by Jim Reynolds, of Peet's Coffee and Tea as:
"The best examples of Jamaican Blue Mountain coffee have an ethereal aromatic quality that is unlike anything else in the world. "
"There is this quality that is just like jewels to me. It's like precious gems. It's complex but very mild, it's sweet, and it's got good body. You have to taste it to know what I'm talking about".
The coffee that Arabica Roasters has, comes from the famous Wallenford Estate in Jamaica, and it has all the traits described above. If you are a true coffee lover, and enjoy the experience of tasting the coffees you drink, you owe it to yourself to try the most sought after coffee in the world.
Kenyan AA
In the international coffee world, Kenyan AA coffee has become one of the most sought after gourmet coffees available. This is how Erna Knutsen, who is known to have one of the best coffee tasting palates in the world, describe it; "It can't just be passion, though that counts (in its heyday, The Coffee Connection in Boston sold more Kenya coffee than Colombian, and at significantly higher prices), it isn't just the romance, (though if you have ever been to East Africa, the memories are indelible), it must really be the cup! Like the botrytis, which ennobles the wines of Sauternes, like the aromatic essence that distinguishes the black truffle, like that crisp, salty opulence that makes Beluga caviar unique, the aroma and winey acidity of the finest Kenya�s are in a class by themselves. In our KENYA, we feel we have found the peer to these other peerless taste encounters. The balance of acidity and sweetness, the depth of body, and the clarity of the finish combine to make this one of the great Kenya�s, and therefore, it goes without saying, one of the world's great coffees." We at Arabica Roasters are proud to be able to offer you this exquisite coffee.
Characteristics: An intensely aromatic, winey, acidic, full-bodied coffee.
Peruvian Organic Fair Trade
This Peruvian has a nice, light body and low to medium acidity that makes it very drinkable. The flavor has mellow nuttiness to it, and a noticeable cocoa flavor that follows through in its aftertaste. The mouth feel is mild with a smooth creaminess, making it an easily drinkable coffee at any time of the day, and because it's organic also makes you very socially responsible.
Characteristics: Medium body and low to medium acidity. This is a very mild coffee.
Ugandan Bugisu AA (Temporarily out of stock)
Uganda�s best coffees come from the slopes of Mount Elgon in the Northeast along the Kenya border. They are grown on small coffee farms (called Shambas) inter-planted with banana and cassava trees. The coffees are pooled together from these micro-regions at small coffee drying mills. Although traditionally not very well known for their coffees, in the last few years the quality of Uganda's coffees has increased incredibly, and these Bugisu coffees are now considered some of the finest coffees available from Africa and are compared favorably to the finest Kenyans available. If you enjoy experimenting with excellent new varietals we suggest you try this one. It will probably become one of your favorites.
Characteristics: The cup is deep-toned coffee with syrupy heavy body and great milk-chocolate after taste.
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