Latin America & Caribbean

Coffee first arrived in the "new world" through the Caribbean in the early 18th century and was grown commercially throughout those islands for a hundred years before arriving in Central and South America. For a time, when America was being born, the Caribbean was the largest coffee producing region in the world. Then coffee was planted in Brazil, which would become the world's largest coffee producer in less than 100 years.
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  1. Chocolate, praline, pecans, toffee, dates, good balance
    P613384-3
    • 28
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  2. Brownie, pomelo, blackberry
    P612828-3
    • 24
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  3. Chocolate, almond butter, toffee, caramel sauce, good body
    P613384-1
    • 40
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  4. Tamarind syrup, cherry cola, brown sugar, heavy body
    P612828-6
    • 15
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  5. Chocolate, cherry, strawberry, caramel, sweet finish
    P613384-4
  6. Nice acidity, peach, nectarine, yellow plum, strawberry lemonade
    P612828-5
    • 19
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  7. Sweet-sour, pineapple, fruit cocktail, kiwi, lime juice
    P613229-1
    • 117
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  8. Dark chocolate, toasted marshmallows, fig
    P612828-7
    • 69
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  9. Nice sweetness, pear, apricot, cherry, sugar cane
    P613384-2
    • 41
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  10. Baker’s chocolate, salted caramel, black currant, vanilla
    P613366-1
    • 207
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  11. Honey graham crackers, grape, golden raisins
    P613243-1
    • 314
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  12. Cup notes available upon arrival
    P613300-1
    • Alameda, CA:

      ETA May 2025

      275
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