Embark on a global coffee journey with the Single Origin Favorites Sample Pack—six distinct 2-ounce portions that showcase the very best from renowned origins. Crafted for curious palates, home cuppers, and gift-givers, this thoughtfully curated sampler invites you to compare flavor, processing, and altitude in one convenient set. What makes this pack stand out Six distinct single-origin coffees, each in a compact 2-ounce portion designed for quick tastings and home cuppings. A terroir-driven lineup that reveals how land, altitude, soil, and processing shape flavor—from cocoa-rich smoothness to perfumed fruit and spice. Ideal for hosting a mini cupping at home or gifting a world of coffee romance to someone special. Brewing flexibility: start with a simple pour-over to taste each origin's character, then explore intensity with a French press or espresso. Origin highlights Brazil — Santos Roast (Medium) Taste: 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: Volcanic loam. Process: Pulped natural and dried in the Sun. Colombia — Medellin Selection (Medium) Taste: Dried orange, berry, chocolate notes. Grower: Smallholder farmers from Medellin. Variety: Castillo, Caturra, Colombia, & Typica. Region: Medellin, Antioquia, Colombia. Altitude: 1300–1500 m. Soil: Volcanic loam. Process: Fully washed and dried in solar dryers to protect the coffee from rain. Costa Rica — Alajuela Shine (Medium) Taste: Sweet apple, raisin, honey. Grower: Micro farms in Alajuela. Variety: Caturra & Catuai. Region: Alajuela, Costa Rica. Altitude: 1300–1445 m. Soil: Volcanic loam. Process: Eco-pulped and dried in the sun. Ethiopia — Sidama Bright (Med-Lightly Roasted) Taste: Milk chocolate, fruity, caramel notes. Grower: Smallholder farmers from the Sidama zone. Variety: Indigenous Heirloom Cultivars. Region: Sidama Zone, Ethiopia. Altitude: 1700–1900 m. Soil: Nitisols. Process: Full natural, sorted by hand and dried on raised beds. Honduras — Marcala Reserve (Medium-Dark) Taste: 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: Clay minerals. Process: Fully washed and sun dried. Tanzania — Mbeya Classic (Medium-Lightly Roasted) Taste: Pear, floral notes, jasmine, strawberry. Grower: Small cooperative farmers in the Mbeya area. Variety: Bourbon & Kent. Region: Mbeya Region, Tanzania. Altitude: 1200–1900 m. Soil: Clay minerals. Process: Fully washed and dried on raised beds.