Brew up a little part of Paradise!
Relish the Paradise! With our Premium Reverve Paradise Package. You can have both excellent gourmet coffee as well as a little vacation. Each 1/2-lb of coffee represents one of the best coffee growing regions in the world. Share the beauty of exotic location and enjoy the deliciousness that these coffees create; you'll be able to experience the best! Try this sampler and travel the world from the comfort of your kitchen!
So, brew up a little part of Paradise!
Our Paradise Package includes:
Jamaican Blue Mountain Blend Coffee
Jamaican Blue Blend is a blend of coffees from the Blue Mountain area of Jamaica. This coffee is known for its medium body, low acidity, sweet taste and aroma
Labeled 'World's Most Expensive Coffee' by Forbes, this is an extremely mild bean, with unsurpassed aroma, full body, sweet cup, and hints of acidity
Costa Rica La Minita Conquistador Reserve
A unique coffee with a deep, fruity, sweet dark chocolate flavor, great after taste, very smooth cup overall unlike other Costa Rican coffees. This coffee comes from the valley of Santa Maria Dota in the Tarrazu region. For many years, this coffee has gone mostly to a single roaster in Germany. The beans are fairly small, and produce a coffee of exceptional density and heavy body
Bali Blue Moon Organic Reserve
Bali Blue Moon Organic is sourced from family owned farms located in the Kintamani highlands on the island province of Bali, Indonesia. Coffee is grown in the volcanic soils of Mount Agung along with citrus trees that provide shade and another source of income. Coffee production is typically organized around a Subak Abian, which refers to the ecologically sustainable irrigation systems developed more than 1,000 years ago by Hindu priest who practice Tri Hita Karana (the three sources of prosperity), a philosophy focused on the harmonization between the environment, humans and God.
Grower: Smallholder farmers from Kintamani
Variety: Bourbon, (S795 & USDA 762) Typica, Catimor
Region: Kintamani, Bali, Indonesia
Harvest: May – October
Altitude: 1200 – 1600 meters
Soil: Volcanic loam
Process: Hand picked, wet-hulled, two-step sun drying on raised beds