Below are some of our coffees by region: Africa Tanzania Tanzanian coffees are grown on the slopes of Mount Kilimanjaro, under the shade of banana trees, truly an exotic location for this east African coffee. Orpha's roasts the mystical peaberry, which is a single bean that develops inside the coffee fruit instead of the two flat beans (A mutant bean!) Ethiopia Ethiopia is the birthplace of coffee — Orpha's brings to you the Harrar, which is a coffee with dry process. This means that the coffee fruit dries on the bean. This gives the coffee a more fruity-chocolatey flavor. Ethiopians are not big exporters of coffee. Coffee is like a ritual to them. The majority of the crop does not leave the country and is drunk with great ceremony. Yemen Mocha Coffees from Yemen are most distinct and, by some, highly praised coffees in the world. Yemen coffees are the representation of a "wild" cup and can border on scary at times because of their deep earthy and complex pungency, with overtones of dry fruit, cardamom, dry cinnamon, and tobacco notes. Orpha's brings to you the "Yemen Mokha." Mokha is the port city where Yemeni beans were loaded up into wooden-hulled sailing shippes manned by low-land sailors coming home from the island of Java, hence the Mokha-Java blend. Mocha originally is NOT a coffee chocolate name. Asia Sumatra Sumatran coffees capture the wild jungle essence of this tropical Indonesian island. Orpha's Sumatra is an earthy, deep, complex, full-bodied coffee with low-acidity and a touch of forest floor funk. A great Sumatran is creamy and sweet, with a touch of butterscotch, spice, and mustiness. India If you like a coffee with a low acidity and a thick body, then try Monsooned Malabar. Central America Costa Rica Costa Rican coffees are wet-processed, so they are not as acidic as other high grown and shade coffees. The bean is very clean due to the mill process. Nicaragua Describing it as "rich and perfectly balanced," "intriguing" and "lush," a group of professional coffee tasters agreed that Nicaraguan coffee could be ranked among the world's best. It is shade grown and bird friendly! Orpha's is conscious of the Nicaraguan coffee crisis, and helps by buying Fair Traid coffee (see link). In a medium roast, it has a rich, full, nutty taste with a smooth sweet aftertaste, and Orpha's also roasts Nicaraguan coffee to a fantastic French Roast! Guatemala Guatemalan coffees are some of the most fragrant and aromatic coffees in the world. The natural shade and jungle of the Guatemalan highlands are the perfect environment for the bourbon botanical variety of arabica, which lends itself to a very nice and very natural full cup. Orpha's carries the Huehuetenango: a wonderful bright coffee with nice body, excellent floral tones, fruitiness and the Antigua. Antiguan cups are nice bodies, full-on bright coffees with spice. South America Brazil Brazil is a coffee giant producing over forty percent of the world's coffee. A great high quality Brazil, like Orpha's Yellow Bourbon is soft, nutty, low acid, and with a nice bittersweet, chocolate taste. A good Brazil can add a lot to espresso blends and is great as a single cup. One of our consistent favorites is a natural Brazil, where the coffee is laid out to sun dry with the cherry on. This imparts a rich dry fruit flavor onto the coffee bean and adds to the body of the cup. Colombia Colombian cofees are well balanced, medium bodies, and bright. They are also the most highly marketed coffees in the world. Orpha's carries Supreme and Excelso, which are bean size descriptions, not cupping profiles, growing altitudes, or anything else. Supremos are bigger than Excelos, but these names do not mean anything on cup, per se. Basically, they are names that the Coffee Federation invented North America Mexico Mexican coffees are light to medium body with mild acidity and balanced, with delicate fruit and spice overtones. Orpha's blend has a Mexican base, which gives it a mild and balancing body. Decaf Orpha's also brings to you decaffeinated coffee from Colombia, Sumatra and Guatemala. To inform you, there are two processes of decaffeinating: Swiss water and Methylene Chloride. Decaffeinated coffee is processed prior to roasting in order to remove ninety-six to ninety-eight percent of the caffeine originally present in the beans. All decaffeinating processes disrupt the physical and chemical structure of the coffee bean, and therefore change the flavor of the coffee. A basic decaffeination process is as follows: The coffee is warmed and rinsed with a solvent several times to remove as much caffeine as possible. The coffee is then dried, and the solvent is removed.