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Single Origin Favorites Sample Pack: Brazil, Colombia, Costa Rica, Ethiopia, Honduras, Tanzania

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Sample our most popular single origin coffees in 2oz packs. 6 packs total
Brazil Santos

Roast: Medium
Tasting Profile: Elegant, smooth cup with cocoa notes.
Grower: Fazenda Santa Barbara, Sao Francisco, Santo Antonio
Variety: Catuai and Mundo Novo
Region:Parana and Sao Paulo Brazil
Altitude: 750-1050 M
Soil Type: Volcanic Loam
Process: Pulped natural and dried in the Sun

 

Colombia

Roast: Medium
Tasting Profile: Dried orange, berry, chocolate
Grower: Smallholder farmers from Medellin
Variety: Castillo, Caturra, Colombia, & Typica
Region: Medellin, Antioquia, Colombia
Altitude: 1300-1500 M
Soil Type: Volcanic Loam
Process: Fully washed and dried in solar dryers to protect the coffee from rain.

 

Costa Rica

Roast: Medium
Tasting Profile: Sweet apple, raisin, honey
Grower: Micro farms in Alajuela
Variety: Caturra & Catuai
Region: Alajuela, Costa Rica
Altitude: 1300-1445 M
Soil Type: Volcanic Loam
Process: Eco-pulped and dried in the sun.

 

Ethiopia Natural
Roast: Med-light
Tasting Profile: Milk chocolate, fruity, caramel
Grower: Smallholder farmers from thee Sidama zone.
Variety: Indigenous Heirloom Cultivars
Region: Sidama Zone, Ethiopia
Altitude: 1700-1900 M
Soil Type: Nitisols
Process: Full natural, sorted by hand. Dried on raised beds.

 

Honduras 

Roast: Medium-dark
Tasting Profile: Caramel, spice, brown sugar.
Grower: 1500 grower/members from Cafe Organics Marcala
Variety: Bourbon, Catuai, Caturra, Lempira, & Typica
Region: Marcala, La Paz, Honduras
Altitude: 1300-1700 M
Soil Type: Clay Minerals
Process: Fully washed and sun dried.


Tanzania

Roast: Medium-light
Tasting Profile: Pear, floral, jasmine, strawberry.
Grower: Small cooperative farmers in the Mbeya area
Variety: Bourbon & Kent
Region: Mbeya Region of Tanzania
Altitude: 1200-1900 M
Soil Type: Clay Minerals
Process: Fully washed and dried on raised beds

 

  1. Using the pour-over method’s standard ratio of 1:17, each 2 oz bag of coffee grounds will make approximately 16 oz of brewed coffee or two full cups of coffee.
  • Coffee to Water 1:17 ratio.
  • 2 oz = 57 grams x 17 = 969 grams = 34 fl oz of water used for each 2 oz bag of coffee.
  1. Using the cupping experience -
  • measure out 8.25grams of grinded coffee. Place into the white cup.
  •  Boil water ~approximately 208F
  • Pour hot water over the coffee grounds

Steps for cupping coffee 

  1. Evaluate the fragrance of the coffee.
  2. Brew some coffee.
  3. Break the crust of coffee.
  4. Taste the coffee.
  5. Repeat several times to analyze flavor, acidity, mouthfeel, and aftertaste.
Cupping coffee is a process of intentionally tasting coffee to identify and appreciate different coffees. It's similar to how sommeliers judge wine. 

 

 

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At Rising for People Coffee, we believe every cup unites us. Our mission empowers the community, and we value your support. Rising for People represents our commitment to inclusivity, sourcing beans from fair-trade farms to ensure farmers receive fair wages. By choosing our coffee, you support their livelihoods. We also prioritize environmental sustainability with eco-friendly packaging and local initiatives to minimize our carbon footprint. We a
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