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· Brazil Bourbon: Soft, neutral to sweet, light body, very low to no acidity.

· Celebes Kalosi: Heavy body, almost syrupy richness, spicy, balanced acidity.

· Colombian Supremo: Smooth, mild, medium body, medium acid with high aromatics.

· Colombian Excelso: Like Supremo but sometimes with more intensity.

· Colombian Decaf: German Processed. Less body and acid than the Supremos and Excelsos.

· Colombian Decaf: Swiss Water. Less flavorful than German processing.

· Costa Rican Tarrazu: Clean, crisp, between medium and full body with high acidity, good aroma.

· Ethiopian Harrar: Heavy body, complex spiciness, slightly wild, light acidity, typical mocha flavor.

· Ethiopian Sidamo: Lighter body than Harrar, more acid, balanced by greater sweetness, complex, spicy aroma.

· Guatemalan Antigua: Smoky, chocolate tones, medium to heavy body, medium but zesty acidity, dry nose.

· Honduran Strictly High Grown (SHG): Medium to light body, good acidity, neutral to harsh cup with good aroma.

· Indian Monsoonal: Flavor similar to aged Sumatra but with corky, woody nuances--an acquired taste.

· Jamaican High Mountain: Good acid and body, slightly sweet with delicately seductive flavors, fine aroma.

· Java Estate: Sweet, medium in acidity and body,some times with a slightly rubbery yet provocative undertone.

· Kenya AA: Brisk, snappy, medium body yet intense flavor with a dry winey aftertaste.

· Kona Fancy: Full body, fine aroma, exceptional flavor.

· Kona Extra Fancy: Full bodied, fine aroma, considered the best of the Konas.

· Malawi Plantation: Light body, medium acidity, equivalent to a Kenya AB, floral aroma.

· Mexican Altura: Sweeter and lower in acidity than Central Americans but nonetheless rich in flavor.

· New Guinea Estate: Strong, fragrant aroma, balanced acidity, medium to full body, hints of chocolate, with pleasing, aftertaste.

· Panamanian Boquete: Medium body and acidity, clean with a rich flavor, great for Vienna and dark roasts.

· Peruvian Organic: Simple, mild flavor, good acidity and body.

· Sumatran Mandheling: Heavy, full bodied, spicy, earthy taste, low to mild acidity.

· Sumatran Decaf German Process: Milder and less distinctive than regular Sumatran, but considered the richest decaf.

· Sumatran Decaf Swiss Water: Less flavorful but more environmentally correct.

· Tanzanian Peaberry: Full body, medium acidity, intense flavor, excellent fragrance.

· Thai Robusta: Harsh, woody, heavy body, acquired taste.

· Three-Bean Decaf: Typical restaurant or supermarket style decaf.

· Vietnamese Robusta: Strong, heavy flavors with pronounced woodiness perfect for sweetened iced coffees.

· Zimbabwe AA: Good, clean, sweet, medium body with good acidity, takes dark roasts well.