Aroma Coffee Bean Central American Coffee 3 Variety Pack Medium Roast Ground Coffee

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Three Variety Pack Of Top Central American Coffee In 8 oz bag each (Honduras, Guatemala, Nicaragua) Honduras Coffee: Flavor Profile: Brown sugar, caramel-nut, cocoa, and a hint of tea. Grower : Produced by a co-op called COCASAM (Cooperativa Cafetelera Sanmarquena) from the Western region of Honduras known as Maracala, more specifically San Marcos de Colón. Variety: Bourbon, Cautuai, Caturra, Pacas, Typica Region: San Marcos, Ocotepeque Process: Wet Process (Washed) and Patio Sun-Dried Grade: SHG Certification: Fair Trade, Organic Guatemala Coffee: Flavor Profile: Melon, caramel, chocolate cake, full-bodied, sweet Grower : 18 farms managed by Luis Pedro Zelaya Zamora Altitude: 1500 – 1650 masl Variety: Bourbon, dwarf Bourbon, red caturra, yellow caturra, catimor hybrids Soil: Volcanic loam Region: Antigua Valley, Sacatepéquez department, Guatemala Process: Fully washed and patio-dried Harvest: October – February Certification: Conventional Nicaragua Coffee: Flavor Profile: Dutch drinking cocoa, chocolate malted grains, cacao nibs, Baker’s chocolate, and balanced finish Grower : Buenos Aires family of farms in the Jinotega growing region Altitude: 1400 meters Variety: Caturra Types Region: Dipilto, Nueva Segovia Process: Wet Process (Washed) and Patio Sun-Dried Grade: SHB
Manufacturer ‏ : ‎ Aroma Coffee Bean
ASIN ‏ : ‎ B0CJHCFT2Y
Country of Origin ‏ : ‎ USA

Honduras Coffee: Flavor Profile: Brown sugar, caramel-nut, cocoa, and a hint of tea. Grower : Produced by a co-op called COCASAM (Cooperativa Cafetelera Sanmarquena) from the Western region of Honduras known as Maracala, more specifically San Marcos de Colón. Variety: Bourbon, Cautuai, Caturra, Pacas, Typica Region: San Marcos, Ocotepeque Process: Wet Process (Washed) and Patio Sun-Dried Grade: SHG Certification: Fair Trade, Organic
Guatemala Coffee: Flavor Profile: Melon, caramel, chocolate cake, full-bodied, sweet Grower : 18 farms managed by Luis Pedro Zelaya Zamora Altitude: 1500 – 1650 masl Variety: Bourbon, dwarf Bourbon, red caturra, yellow caturra, catimor hybrids Soil: Volcanic loam Region: Antigua Valley, Sacatepéquez department, Guatemala Process: Fully washed and patio-dried Harvest: October – February Certification: Conventional
Nicaragua Coffee: Flavor Profile: Dutch drinking cocoa, chocolate malted grains, cacao nibs, Baker’s chocolate, and balanced finish Grower : Buenos Aires family of farms in the Jinotega growing region Altitude: 1400 meters Variety: Caturra Types Region: Dipilto, Nueva Segovia Process: Wet Process (Washed) and Patio Sun-Dried Grade: SHB

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