EL SUR – We have assembled the best collection of single-origin coffees from Colombia, Ecuador, and Brazil roasted by the best Black artisan coffee roasters. The coffees from the "Cone" of the Americas are best known for their light to medium body and balanced and clean mouthfeel, typically exhibiting a slight sweetness in flavor, often accented by a sparkling, crisp, and lively acidity that may also be spicy. This collection will not disappoint your pallet, bringing forth tastes, notes, and blends similar to the significant cultural African influence that exerts and saturates the American continent - music, dance, the arts, literature, speech forms, and religious practices.

BLACK ACRES ROASTERY, “MITAD DEL MUNDO” – This incredible South American coffee is grown both in the north, in the Amazon Jungle, and the sound, high up in the Andean Highlands - thus the name Mitad del Mundo, Half of The World. The coffee plants are grown under the shade of plantains and guavas trees. Thoroughly washed in a micro-mill farm and fermented in cement tanks for up to 24 hours. Naturally dried significantly more time than large drum dryers, adding a more dynamic flavor profile. Flavor Notes – Flavor Notes - Green apple, pear, mango, milk chocolate, honey, and creme Roast – Medium

THREE KEYS COFFEE, “BRAZIL BOSSA NOVA” - Bossa Nova translated literally means “new wave”, and this particular roast represents a post 3rd wave expression. Only the best and finest coffees from Brazil’s Cerrado region find their way into Oberon. Ayabas is the fully traceable form of Oberon, with the name coming from the Yoruba language, meaning “queens, women deities, or goddesses." This new wave of bright, full, and sweet flavors could simply be described as the Queen of Brazilian coffees. Flavor Notes - Dark chocolate, caramel, peanut butter, and red fruit Roast - Dark

THREE KEYS COFFEE COLOMBIA “STARDUST” - A jazz standard, Stardust will never fail to evoke something new based on the rendition heard. This fantastic coffee is no different with its combination of red & yellow caturra- a staple of farm El Vergel. This guava banana terroir -is situated in Tolima on the mountains of el Ruiz (a volcanic nutrient-rich soil). Through anaerobic fermentation, they have been able to control both temperatures and ph levels (ensuring complex coffee profiles with their intermittent drying processes and silo finishings). Flavor Notes - Mixed Berries, Cinnamon Raisin Toast, Caramelized Plantains Roast – Light