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Terroir has many coffees featured in the Coffee Review!
  Buf Coffee Mills, Rwanda Full Flavor RoastCreamy milk and dark chocolate plus a touch of pecan laced with notes of red cherry and a trace of aromatic candied lemon. This coffee is like the very first Rwanda Karaba we had in 2005. It is, in fact, from the same general region. Our lot is from one of the top sources of Rwanda, Buf Coffee, which won three prizes in this year's Cup of Excellence! Click here to order.
  Ademe Bedane Ethiopia, Full Flavor RoastCreamy delicately perfumed candy-lemon and mellow apricot enfolded within a rich milk-chocolate base. This coffee comes from the Sidamo region adjacent to Yirgacheffe and it rivals the finest coffees from that more famous region. At least this one does – easily. Ademe Bedane is a private washing station that purchases cherry from the surrounding farms which are all very small. They typically pay prices higher than often less well-run cooperatives and get better qualities. These are very high grown from 5,000 to well over 6,000 feet in altitude. Click here to order.
  Ademe Bedane Ethiopia, Full Flavor Roast
Powerful floral aroma. Mellow apricot and sweet lemon flavors with a hint of ginger. I believe this lot is superior to the Konga Cooperative coffee we had the past year, having a deeper more apricot-peach centered flavor along with candied lemon. (However, if you want a new experience in washed Ethiopian coffees try our Special Reserve Konga.) Click here to order.
Ndiara is another powerful coffee from Kirinyaga, easily an equal, in my opinion, to Mamuto and very different. If ever there was a coffee that should be called jammy, this is it! It presents massive body with a berry fruit-basket of flavors. If you have not tried it you should. Ndiara is an eight acre farm in the Kirinyaga district on the southern slope of Mt. Kenya at 5,500 feet. It is named after a pre-historic site nearby. Mr. Daniel Waruri Muriuki started it in 1979 when he acquired the land and planted 6,000 Bourbon SL-28 and SL-34 coffee trees; he later added an additional 500 trees. This is a must-try coffee for any Kenya coffee lover! Click here to order.
  Sumatra, Mandheling, Indonesia
The coffee beans were harvested in the region of Lintong from various Arabica cultivars including some with ancient lineage going back to the early Dutch plantings of the early seventeenth century. It is a coffee which has been selected and processed under the specifications of Bill McAlpin, founder of La Minita. There is no other Sumatra Mandheling in the US that can hold a candle to it for craftsmanship, clarity and conviction of expression. Wonderfully clean and ripe, full of syrupy-bodied herbal butterscotch flavor. Click here to order.
This coffee is refined and delicate. Darjeeling tea, sweet lemon and a hint of ginger give Yirgacheffe a unique flavor profile. This particular lot was the best we cupped last year and we made history by have it vacuum sealed and boxed in Ethiopia. The coffee has arrived at our facilities with its special perfume intact and without woodiness, something we have not enjoyed for several years! This Konga, taken black with no milk or sweetener, pairs ecstatically with dark chocolate. Much better than, um...dunking donuts...Favorite of Food & Wine Magazine, March 2006 Click here to order.
La Esmeralda has won the Best of Panama Competition every year since it first appeared in 2004 when it took the international jury by storm. Gesha, an Arabica coffee variety exported from the wild forests of Ethiopia in 1931, was introduced into Central America in the 1950’s. It was a disappointment back then because its production was quite poor and so very little was grown. Then in 2004 Price Peterson and his son Daniel decided to change their coffee entry into the yearly Panama coffee competition, selecting only their Gesha variety instead of the blend of coffee varieties they had been offering up before. Gesha is now the rage. La Esmeralda deserves great praise not only for their original vision but for how well crafted the coffee is. Their quality continues to improve. La Esmeralda’s great sweetness indicates real care in picking strictly ripe fruit. Powerful aromatic plumes of full-bodied sweet ripe apricot, mango and sparkling peach laced with nutmeg and jasmine.
Click here to order.
Calabria is the darkest roast in our espresso series. This is a blend of Arabica cultivars from the Daterra Farm roasted to produce a thick velvety crema and extra body. The cup is drenched with notes of deep bittersweet chocolate without trace of harshness. The aftertaste is sweet and prolonged.
Click here to order .
Grand-gestured, complete coffee. Intense, rose-like floral notes dominate the aroma, with lush honey, molasses and coffee fruit. In the cup the mouthfeel has honeyish depth, the acidity is sweetly powerful, the flavor dominated by tart berry notes both dryly austere yet utterly and voluptuously juicy, complicated by continued honey, molasses and flowers. Smooth, balanced, flower-saturated finish. Click here to order.
Full bodied, sparkling acidity, yet so smooth from hot to stone cold. Maple syrup, nuts and hint of peaches. Click here to order .
Medium roast with a rich layering of bittersweet chocolate over clean fruit and a hint of fine pipe tobacco. Click here to order .
What makes this lot of Kangocho so special are its sumptuous mouthfeel and its sweet blueberry notes, melding so harmoniously with the classic grand Kenya riot of blackberry and black currant flavors. Click here to order
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Daterra, South Italian Style Espresso 
Kangocho, Nyeri, Kenya Full Flavor Roast
