Roast Coffee Co.

Central American coffees are know for a clean, bright style. They are traditionally wet-processed and the result is a very balanced cup of coffee.

Costa Rica San Isidro Micro Lot

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Region/Producer: Palmeres

Varietal: Catura

Process: Honey Process

Roast Style: High-medium

Tasting Notes: Balanced acidity and syrupy body with notes of caramel and fresh citrus.

This coffee was produced by Coopepalmares Women-Owned Coffee growers from the region of San Isidro, Palmares, Alajuela, Costa Rica.

Guatemala Palo Alto Azul

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Region/Producer: Atingua/ Finca Agua

Varietal: Bourbone

Process: Washed, Shade-grown

Roast Style: High-medium

Tasting Notes: Balanced gentle acidity, deep chocolate body with a caramel nutty finish.

Mexico Chiappas

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Region/Producer: Chiappas/UDEPOM COOP

Varietal: Typica

Process: Washed

Roast Style: Medium-light

Tasting Notes: Snappy acidity and full bodied with a clean sweet finish. Similar to coffees from the Hue Hue Tnango region.

Nicaragua Segovia Organic Fair Trade

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Region/Producer: Segovia/Prodecoop

Varietal: Bourbone

Process: Washed

Roast Style: Low-medium

Tasting Notes: This is a good clean coffee with a decent body and a sweet finish with mild chocolate and vanilla tones. The aroma of the Segovia hints at a mild cherry toned fruit character and has a hint of nutty flavor and caramel syrup sweetness.