Peru DecafRoast: Medium Tasting Profile: Caramel, smooth, citrus Grower: Cooperativa Agricola de Servicisios Norandino Variety: Caturra, Bourpon, Catuai, Pache, & Catimor Region: Piura, Amazonas, Peru Altitude: 1100 1700 M Soil Type: Clay Minerals Process: Gully washed and dried in the sun and decaffeinated using the Swiss Water Process.

Shade grown in the Central American rain forests and in volcanic soil near the Amazon rain forest

Region:Parana and Sao Paulo Brazil

A very complex medium-dark roast of bright full flavor African grown coffees

Flavored Herbal Tea: Organic Hibiscus Flowers

creates paradise in a cup

Region: Parana and Sao Paulo Brazil

Nutty flavors blended seamlessly with Brazilian coffee to create a perfect hazelnut in your cup

*All Natural Flavoring

and Reishi mushrooms

& vanilla tones

absorbing more grounds for a lively cup

bright fruit