Explore our exclusive coffee selection.
Available in 60kg/132lb bags.
Alta Mogiana - Brazil
#1007
Process: Nucoffee Artisans - Induced Fermented
Tasting notes: Chocolate, rapadura, ripe fruit, chestnut, honey, molasses, citric acidity, medium body.
Variety: IBC12
Producer: Marco Aurélio
Position: Spot
Score (SCA): 86
Warehouse: Continental Terminals - NJ
Cerrado - Brazil
#1020
Process: Nucoffee Artisans - Induced Fermented
Tasting notes: Chestnut, sweet, fruity, chocolate, velvety body, medium acidity.
Variety: Topázio
Producer: Marco Antonio
Position: Spot
Score (SCA): 86
Warehouse: Continental Terminals - NJ
Cerrado - Brazil
#1004
Process: Natural
Tasting notes: Rapadura, fermented, fruity, brown sugar, citrus, medium body.
Variety: Yellow Bourbon
Producer: Décio Bruxel
Position: Spot
Score (SCA): 82.5
Warehouse: Continental Terminals - NJ
Cerrado - Brazil
#1019
Process: Nucoffee Artisans - Induced Fermented
Tasting notes: Pleasant fermentation, sweet, peanut candy, medium body, citrus acidity, fruity.
Variety: Yellow Catuai
Producers: G8 Agrícola
Position: Spot
Score (SCA): 85
Warehouse: Continental Terminals - NJ
Cerrado - Brazil
#1018
Process: Nucoffee Artisans - Induced Fermented
Tasting notes: Chestnut, tea, fruity, chamomile, smooth body, phosphoric acidity, alcoholic.
Variety: Mundo Novo
Producer: Marcelo Queiroz
Position: Spot
Score (SCA): 86
Warehouse: Continental Terminals - NJ
Alta Mogiana - Brazil
#1017
Process: Nucoffee Artisans - Induced Fermented
Tasting notes: Exotic, rose tea, molasses, sweet, full-bodied, velvety, lemon grass, sugar cane.
Variety: IBC12
Producer: Marco Aurélio
Position: Spot
SScore (SCA): 87
Warehouse: Continental Terminals - NJ
Alta Mogiana - Brazil
#1047
Process: Natural
Tasting notes: Sweet, chocolate, caramel, medium body, malic acidity, milk chocolate. Good coffee for Blend and espresso.
Variety: Peaberry
Producer: Mogiana Blend
Position: Spot
Score (SCA): 82
Warehouse: Annex - CA
Cerrado - Brazil
#1057
Process: Natural
Tasting notes: Chocolate, caramel, balanced body and acidity.
Variety: Catuai / Mundo Novo
Producer: Cerrado Blend
Position: Spot
Score (SCA): 82
Warehouse: Continental Terminals - NJ
Cerrado - Brazil
#1012
Process: Natural
Tasting notes: Nescau, cappuccino, creamy, milk chocolate, molasses, cane sugar, velvety body, medium acidity.
Variety: Red Catuaí
Producer: Enivaldo Pereira
Position: Spot
Score (SCA): 85
Warehouse: Continental Terminals - NJ
Cerrado - Brazil
#1060
Process: Natural
Tasting notes: Chocolate, caramel, balanced body and acidity.
Variety: Catuai / Mundo Novo
Producer: Cerrado Blend
Position: Spot
Score (SCA): 82
Warehouse: Dupuy Storage Houston
Cerrado - Brazil
#1061
Process: Natural
Tasting notes: Chocolate, caramel, balanced body and acidity.
Variety: Catuai / Mundo Novo
Producer: Cerrado Blend
Position: Afloat
Score (SCA): 82
Warehouse: Continental Terminals - NJ
Cerrado - Brazil
#1062
Process: Natural
Tasting notes: Chocolate, caramel, balanced body and acidity.
Variety: Catuai / Mundo Novo
Producer: Cerrado Blend
Position: Afloat
Score (SCA): 82
Warehouse: Annex - CA
Campo das Vertentes - Brazil
#1008
Process: Nucoffee Artisans - Induced Fermented
Tasting notes: Smooth, sweet, fruity, moderate fermentation, orange, lemon, dark chocolate.
Variety: Yellow Catucaí
Producer: Luis Figueiredo
Position: Spot
Score (SCA): 85
Warehouse: Continental Terminals - NJ
Cerrado - Brazil
#1009
Process: Natural
Tasting notes: Pepper, spices, cloves, powdered milk, full-bodied, medium acidity, chocolate, freshness at the end.
Variety: Red Catuaí
Producer: Enivaldo Pereira
Position: Spot
Score (SCA): 85
Warehouse: Continental Terminals - NJ
Cerrado - Brazil
#1049 - Pulp Tea
Process: Natural
Tasting notes: A refreshing, healthy and unique beverage prepared from the dehydrated pulp of Red Coffee fruits, with a hibiscus sensory profile and characteristic color.
Variety: Yellow Catigua
Position: Spot
Warehouse: Annex - CA
Cerrado - Brazil
#1048 - Pulp Tea
Process: Natural
Tasting notes: A refreshing, healthy and unique beverage prepared from the dehydrated pulp of Red Coffee fruits, with a hibiscus sensory profile and characteristic color.
Variety: Red Catigua
Position: Spot
Warehouse: Annex - CA
Apolo - Bolivia
CIPLA
Process: Washed
Tasting notes: Caramel, cream, and chocolate. Orange acidity with great balance.
Variety: Castillo, Typica
Producer: La Central Indígena del Pueblo Leco de Apolo (CIPLA)
Apolo - Bolivia
Bolivia Indigenous
Tasting notes: Caramel, tangerine acidity, chocolate. Transparent citrus and tangerine acidity. Remarkable clarity, complex, creamy.
Producer: Indigenous Communities
Score (SCA): 85
Andes mountains - Bolivia
Organic Bolivia
Process: Natural
Tasting notes: Strawberry and cream with a wine finish. Fruit forward and balanced.
Variety: Castillo, Catimore, Typica, Yellow Catuai
Producer: Native producers in partnership with WCS
Andes mountains - Bolivia
Organic Selva Verde
Process: Honey
Tasting notes: Caramel, heavy sweet milk chocolate. Balanced and smooth. Mild clean acidity.
Variety: Castillo, Catimore, Typica, Yellow Catuai
Producer: Native producers in partnership with WCS
Score (SCA): 85