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. Dark chocolate, apricot, brown sugar, orange juice, honey, heavy body
    P613151-4
    • 34
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  2. Chocolate, panela, strawberry, orange, praline, sweet, balanced
    P613151-1
    • 23
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  3. Chocolate malt, brown sugar, heavy body, praline
    P613152-1
    • 63
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  4. Chocolate, praline, pecans, toffee, dates, good balance
    P613384-3
    • 28
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  5. Chocolate, almond butter, toffee, caramel sauce, good body
    P613384-1
    • 40
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  6. Nice acidity, peach, nectarine, yellow plum, strawberry lemonade
    P612828-5
    • 19
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  7. Chocolate, cherry, strawberry, caramel, sweet finish
    P613384-4
  8. Sweet-sour, pineapple, fruit cocktail, kiwi, lime juice
    P613229-1
    • 117
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  9. Nice sweetness, pear, apricot, cherry, sugar cane
    P613384-2
    • 41
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  10. Chocolate, caramel apple, dried apricots, pineapple cake, cinnamon
    P613385-1
    • 19
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  11. Milk chocolate, honey graham cracker, trail mix, heavy body
    P613299-1
    • 290
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  12. Baker’s chocolate, salted caramel, black currant, vanilla
    P613366-1
    • 207
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  13. Honey graham crackers, grape, golden raisins
    P613243-1
    • 314
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  14. Cup notes available upon arrival
    P613300-1
    • Alameda, CA:

      ETA May 2025

      275
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  15. Dark chocolate, praline, raisins
    P613246-1
    • 320
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