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Ethiopia Harrar Natural Organic
By Everyday Coffee Roasters

Harrar is known as “the coffee of kings,” grown in the original coffee country and dried naturally on the trees. This adds a wildness to the cup which is also spicy, fruity and flowery, quite complex. This coffee is versatile, with something good to offer across the entire roast spectrum and some even compare it to Mocca.

As the original coffee plant discovered in ancient times by goatherds, Harrar is still grown on tiny organic farms and even picked in the wild. This primitive coffee is famous for its complex flavor with elements of blueberries, citrus, and cacao. A favorite of true coffee fanatics.

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Panama Hacienda La Esmeralda Geisha
By Everyday Coffee Roasters


Panama Esmeralda Geisha is one of the world’s sought-after coffees as some are sold only through a privately held, international auction for roasters. Each year for the past several years, Hacienda Esmeralda has held a private auction of their prized Geisha varietal. In 2017, a new world price record was set for a natural process lot attaining $601 (₱33,656) per pound.

Hacienda La Esmeralda is renowned the world over as the number 1 producer of Geisha coffee. Its coffees are grown in perfect microclimates, tended and harvested with utmost care, and processed with precision to arrive in your cup bursting with Esmeralda’s signature aroma.

Since 2004, Hacienda La Esmeralda has gone on to win a great number of major coffee industry awards and to set several online coffee auction price records. (source)

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Aged Arabica
By Everyday Coffee Roasters

Historically as coffee was being shipped in wooden ships that took almost months at sea to reach Europe from Indonesia, through contact with the wood of the ships’ hulls, saltwater, and changing humidity and temperatures during the long voyage, the green coffee was shrouded under a thick, moldy peel which also made the coffee developed deeper, richer flavors.

This is where the term ”Java Old Brown” comes from. As the voyage from Java took months or a year,  importers became accustomed to seeing brown coffee. Java still produces aged coffee under the old brown name but under much more strict standards than coffee sitting in the hold of a ship for months.

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