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6-Pack Taste-Bud Tickler: Brasil, Colombia, Costa Rica, Ethiopia, Honduras, Tanzania
6-Pack Taste-Bud Tickler: Brasil, Colombia, Costa Rica, Ethiopia, Honduras, Tanzania
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6-Pack Taste-Bud Tickler: Brasil, Colombia, Costa Rica, Ethiopia, Honduras, Tanzania

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Can't decide? Let us help you pick your new faves!
Sample our most popular single-origin coffees in 2 oz. packs. 6 packs total.

Bom Dia Brasil Blend
Certification/Grading: Natural
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, Brasil
Altitude: 750-1,050m
Soil Type: Volcanic loam
Process: Pulped natural and dried in the sun

Crafted Colombian Cuppa
Certification/Grading: EP
Roast: Medium

Tasting Profile: Dried orange, berry, chocolate
Grower: Smallholder farmers from Medellin
Variety: Castillo, Caturra, Colombia and Typica
Region: Medellin, Antioquia, Colombia
Altitude: 1,300-1,500m
Soil Type: Volcanic loam
Process: Fully washed and dried in solar dryers to protect the coffee from rain

Hallelujah Alajuela Costa Rican Blend
Certification/Grading: SHB/EP
Roast: Medium
Tasting Profile: Sweet apple, raisin, honey
Grower: Micro farms in Alajuela
Variety: Caturra and Catuai
Region: Alajuela, Costa Rica
Altitude: 1,300-1,445m
Soil Type: Volcanic loam
Process: Eco-pulped and dried in the sun

Ethiopian Milk Chocolate & Caramel Collision
Certification/Grading: Natural
Roast: Med-light
Tasting Profile: Milk chocolate, fruity, caramel

Grower: Smallholder farmers from the Sidama zone
Variety: Indigenous Heirloom Cultivars
Region: Sidama Zone, Ethiopia
Altitude: 1,700-1,900m
Soil Type: Nitisols
Process: Full natural, sorted by hand. Dried on raised beds.

Sugar & Spice Honduras Heat
Certification/Grading: SHG/EP/Org
Roast: Medium-dark

Tasting Profile: Caramel, spice, brown sugar
Grower: 1,500 grower/members from Cafe Organics Marcala
Variety: Bourbon, Catuai, Caturra, Lempira and Typica
Region: Marcala, La Paz, Honduras
Altitude: 1,300-1,700m
Soil Type: Clay minerals
Process: Fully washed and sun dried

Taste of Tanzania Temptation
Certification/Grading: AB
Roast: Medium-light

Tasting Profile: Pear, floral, jasmine, strawberry
Grower: Small cooperative farmers in the Mbeya area
Variety: Bourbon and Kent
Region: Mbeya Region of Tanzania
Altitude: 1,200-1,900m
Soil Type: Clay minerals
Process: Fully washed and dried on raised beds