The Perfect Latte Difference

We took time to do our due diligence to refine these factors for your perfect espresso drinks. Our organic beans are freshly roasted from our roaster to your cups so that you can define these characteristics of the beans of your choice.

Aroma: Refers to what coffee smells like before you even taste it, either as beans or after being brewed. Aroma can tell you about how fresh the coffee is and the degree of roasting.
Body: The way the coffee feels in your mouth; the coffee “weight” and “texture.”
Flavor: What does the coffee taste like? Literally dozens of terms can be used to describe flavor: chocolate, nutty, berry, earthy, citrus, spicy, fruity, woody and many more. This is usually very subjective but often determines your like or dislike of the coffee.
Sweetness: Having some kind of detectable underlying sweetness, as opposed to being bitter or harsh. Sometimes this is described as being rich or mellow.
Aftertaste: Refers to the coffee taste that lingers in the mouth or tongue after the coffee has been swallowed.
Acidity: Acidity is desirable in coffee and gives it its verve or brightness.


There are different types of Arabica coffee beans called cultivars, all of which are known for their different flavors and attributes. Although some cultivars thrive better under some geographical conditions than others, they do not refer to the region in which the particular coffee is grown. Instead, they are a result of botanical variety when different species or sub species are interbred.

Of the many cultivars that are in existence, some of the most popular ones are mentioned below:


This cultivar can be grown in any coffee producing region. It is the cultivar from which many other cultivars have been developed. Typica coffee trees have a main trunk with secondary trunks that grow slightly slanted. The lateral branches form an angle of about 50–70° with the vertical stem to give the tree an overall conical shape. Although typica coffee trees are low yielding, they nonetheless produce delicious, high-quality beans.


There are many variants of bourbon; like Typica, a lot of cultivars were developed from Bourbon. Originally developed by the French in 1708, this particular plant was cultivated on an island in the Indian Ocean called “Bourbon” now known as Reunion. Bourbon has broader leaves and larger cherries than Typica. Like typica, it is also a conical-shaped plant. Bourbon produces 20–30% more fruit than Typica and it produces a rich tasting brew.


Discovered in Brazil, and named after the town in which it was discovered, this cultivar is an altered version of Bourbon. Although it was discovered in Brazil, it thrives better in Colombia and South America to produce a vibrant brew with a zesty essence. Like Bourbon, it has broad waxy leaves with wavy edges; however, it is shorter with a thick and bushy appearance. Although Caturra has a higher yield than Bourbon, it produces a lighter brew and requires a lot of care in order to thrive.


This cultivar was a result of a cross between Caturra and Mundo Novo. Like Caturra, Catuai is a short and bushy plant that produces a high yield. Catuai requires a lot of attention and fertilization to thrive, and it yields yellow or red cherries that produce a fruit-like taste.

Mundo Novo

This is a hybrid that was formed in the 1940s as a result of the crossing of Bourbon coffee and Typica coffee. This high yielding cultivar is resistant to many diseases, and its harvest comes a bit later than other types of coffee.

Blue Mountain

Grown in Jamaica, this cultivar came about as a variety of Typica coffee and is known for its resistance to the coffee berry disease. Blue Mountain coffee thrives at high altitudes and is commonly grown on the Blue Mountains of Jamaica after which it is named.


Next to Arabica coffee, Robusta coffee is the second most popular variety of coffee beans. Also known as Coffea Canephora, this variety is believed to have originated in Sub-Saharan Africa. Robusta coffee accounts for about 15% of the world's coffee consumption and is known for its robust flavor. Nonetheless, it is still considered inferior to Arabica coffee by cupping aficionados.

Robusta trees are grown in countries such as Brazil, Kenya, and Vietnam at lower altitudes and at temperatures of 75 – 86°F. Although Robusta trees require more rainfall than Arabica trees, they require less care and attention. They grow best at altitudes of 0–2,300ft above sea level and are resistant to most pests and diseases. They flower irregularly and take about 11 months for their cherries to ripen and produce flat shaped beans. Robusta trees are also cheaper to cultivate; they do not require many cycles of pesticides or herbicides, and they produce higher yields.

Robusta coffee is known for its strong, earthy flavor and its acidity. These coffee beans contain more acid and caffeine content than any Arabica. They are used as caffeine boosters as well as fillers to improve the taste of flat or weak tasting coffee. When Robusta coffee is sorted and processed with the same amount of care given to Arabica coffee, it can attain better refinement to yield a milder flavor than usual.

The Perfect Latte Choice


This coffee displays a nice clean body and acidity with slight grapefruit and toasted honey and oats

Sweetness – XXX

Body – XX
Acidity – XX

Smooth – XX

Region – Minas Gerais

Altitude – 700 Meters

Varietals – Bourbon, Catuai, Mundo Novo, Typica


Beautiful coffee displaying bright tropical fruit acidity, prunes and a sweet caramel and brown sugar finish

Sweetness – XXXX

Body – XXX

Acidity – XXX

Smooth – XX

Region – Excelso

Altitude – 1200 Meters

Varietals – Caturra, Bourbon, Typica

Mexican Chipas

This Mexican coffee shows flavors of chocolate, dried chilies, and plums followed by hints of spice.

Out of 5

Sweetness - XX

Body – XXXX

Acidity – XX

Smooth – XXXX

Region – Chiapas

Altitude – 900 Meters

Varietals – Bourbon, Caturra, Typica, Catuai


High acidity and a medium body, you can taste crisp limes, raspberry and cane sugar

Sweetness – XXX

Body – XXX

Acidity – XXXX

Smooth - XXX

Region – Gedeo Zone

Altitude – 1300 Meters

Varietals –Bourbon, Arabica

Costa Rican Tarazu

Straight forward and clean, crisp coffee carries mild acidity in combination with a great body

Sweetness – XXX

Body – XXXX

Acidity – XX

Smooth - XXX

Region – Tarazu

Altitude – 1250 Meters

Varietals –Caturra, Typica

Papa New Guinea

PNG is a coffee with herbal juicy acidity that can be appreciated by anyone.

Sweetness – XXX

Body – XXX

Acidity – XX

Smooth - XXX

Region – Aianora

Altitude – 1400 Meters

Varietals – Anesha, Bourbon, Typica