Single Origin Coffees – Carolina Coffee Roasting Company

Single Origin Coffee

All of our coffee is proudly certified Organic.

Single Origins

Brazil Santos – Light Roast

Fair Trade Certified
About one third of all of the world’s coffee is grown in Brazil. Our Brazil has subtle chocolate notes, medium to full body, smooth with relatively low acidity. Nutty and sweet flavor.

GRADE: 17/18 Fine Cup

REGION: Sul de Minas

ALTITUDE: 950 to 1,100 M above sea level

PROCESSING: Natural

VARIETAL: Mundo Novo, Catuai, Icatu and Bourbon

CUPPING NOTES: Mild Acidity and Body, Dark Chocolate, Roasted Almond, Brown Spice, Sweet, Clean and Consistent.

Colombia Supremo – Light Roast

One of the most popular names in the coffee industry. Our Colombia Supremo cups with a mild citrus acidity in the front end but then finishes super clean leaving no aftertaste at all. This makes a great morning cup of coffee. Full bodied, balanced acidity, and sweet, rounded flavor.

REGION: Multi Regions

ALTITUDE: 1,000 to 2,000 M

PROCESSING: Fully Washed and Dun Dried

VARIETAL: Caturra, Typica, Castillo, Bourbon, Colombia Hybrid

HARVEST MONTHS: September to December (Main Crop) / April to May (Mirada Crop)

CUPPING NOTES: Medium Acidity and Body, Black Currant, Cherry, Molasses, Well Balanced and Clean.

Costa Rica Tarrazu – Medium-Dark Roast

Rainforest Alliance Certified
Our Costa Rica is grown in elevations above 3900 feet. Costa Rica is a full-bodied coffee, with a sweet, fruited aroma. The cup finishes with a pleasant sweet, lemon like nuance. Full-bodied with a deep, pungent flavor, excellent acidity, and a faint hint of smokiness.

GRADE: SHB EP

ALTITUDE: 1,500 – 1,700 M

PROCESSING: Washed

VARIETAL: Caturra, Catuai

HARVEST MONTHS: December to February

CUPPING NOTES: Cocoa Powder, Dried Fig and Malt, with a Medium Acidity and a Medium Body.

Ethiopia Harrar Mocha – Medium Roast

Fair Trade Certified
This coffee is vibrant, a heavy body and a slight hint of blackberry notes. Excellent coffee for any coffee drinker with its rare and fruity flavor. Bright, with wine-toned flavor and sweet undertones.

EXPORTER: Kerchanshe

ALTITUDE: 1,000 to 2,250 M

PROCESSING: Full Washed, Dried on African Raised Beds

VARIETAL: Ethiopian Heirloom

HARVEST MONTHS: November to March

CUPPING NOTES: Bright Acidity, Medium Body, Blueberry, Cola, Molasses, Great Yirgacheffe.

Guatemala Antigua – Medium-Light Roast

Rainforest Alliance Certified
Tucked away in the valley, with rich volcanic soil and surrounded by three volcanoes is Antigua, Guatemala. This coffee is light-medium roasted to brew into full-bodied coffee with spice and chocolate undertones and a bright flavor. Richly complex and balanced.

GRADE: SHB EP

REGION: Acatenange, Atitlan & San Martin

COOP: Association of Sustainable Organic Producers in Guatemala (Asproguate)

ALTITUDE: 1,400 – 2,100 M

PROCESSING: Washed

VARIETAL: Bourbon, Caturra and Catuai

HARVEST MONTHS: February to May

CUPPING NOTES: Medium Acidity and Body, Milk Chocolate, Cherry, Cinnamon, Sweet and Clean Finish.

Honduras – Light-Medium Roast

Fair Trade Certified
The best Honduran coffee will be the Strictly High Grown grade – these altitudes allow the coffee to grow slower, increasing the mineral and nutrient uptakes and developing a fuller, more robust flavor of coffee. A complex, mild-bodied coffee with a delicate chocolate and caramel tea flavor.

REGION: Copan

COOP: CAFESCOR

ALTITUDE: 1,400 – 1,600 M

PROCESSING: Fully Washed and Sun Dried

VARIETAL: Caturra, Red & Yellow Catuai, Bourbon, Lempira

HARVEST MONTHS: January to April

CUPPING NOTES: Bright Acidity, Medium Body, Black Tea, Cinnamon, Milk Chocolate, Lemon, Great Balance and Complexity.

Kenya AA – Medium-Dark Roast

Kenya AA is one of the most sought-after coffees in the world. The acidic soil in highlands of central Kenya, just the right amount of rainfall and sunlight provide excellent conditions for coffee plants. The Kenya AA cups with berry and citrus overtones and has a gentle floral aroma. A mellow coffee with balanced acidity.

REGION: Nyeri and Kirinyaga Counties

ALTITUDE: 1,700 to 2,200 M

PROCESSING: Fully Washed

VARIETAL: SL 28, SL 34, Ruiru 11 & Batian

HARVEST MONTHS: September to December & May to July

CUPPING NOTES: Black Currant, Dried Fig, Floral, Caramel, High Acidity and Heavy Body.

Mexico Altura – Medium-light Roast

Rainforest Alliance Certified
Altura means ‘heights’, this coffee is grown in the rich, volcanic soil high in Mexico’s central and southern mountain ranges, this varietal exemplifies its lofty name. A full bodied, earthy coffee with a chocolate and subtle wine-toned flavor.

GRADE: SHG EP

REGION: Chiapas

COOP: Café Alma de Chiapas

ALTITUDE: 1,000 to 1,800 M

PROCESSING: Washed

VARIETAL: Tipica, Bourbone, Marchellza, Oro Azteca, Costa Rica Hybrid

HARVEST MONTHS: December to April

CUPPING NOTES: Bright Acidity, Medium Body, Milk Chocolate, Cranberry, Citrus Fruit, Nice Complexity.

Nicaragua – Medium Roast

Nicaragua is a fairly new entry in the coffee producing countries. Nicaragua SHB (Strictly High Grown) is grown in high altitudes. This develops a much lower acidity then most Central American Coffees are known for. This is a well-balanced coffee with a great aroma and light acidity. Medium bodied, flavorful, with a slightly different taste than other classic Central American coffees.

REGION: San Juan Rio Coco, Madriz

ALTITUDE: 1,100 – 1,350 M above sea level

PROCESSING: Fully Washed

VARIETAL: Caturra

HARVEST MONTHS: December to April

CUPPING NOTES: Low to Medium Acidity and Body, with Milk Chocolate, Hazelnut and Vanilla Notes.

Peru Lima – Medium Roast

Fair Trade Certified
From the Peruvian Mountains comes this Organic coffee. Generally a mildly acidic coffee, light-bodied but flavorful, a sweetly aromatic, smooth coffee.

REGION: Chanchamayo

COOP: La Florida

ALTITUDE: 1,200-1,600 M

PROCESSING: Fully Washed (Patio and Solar Dried)

VARIETAL: Bourbon, Catimor, Typica, Caturra

HARVEST MONTHS: June to August

CUPPING NOTES: Medium Acidity, Heavy Body, Nougat, Roasted Almond, Sweet Pastry, Clean Finish.

Sumatra Mandheling – Medium Roast

Named after north Sumatra’s Mandailing people, Sumatran coffee is known for its full-body and complex taste. With just the right acidity to provide a vibrant cup, Sumatra Mandheling is cupped with earthy tones and intense herbal aroma. Very full-bodied, rich coffee with concentrated flavor.

GRADE: Grade 1 Double Picked

REGION: Northern Sumatra Blend

ALTITUDE: 1,450 – 1,600 M

PROCESSING: Giling Basha (also known as wet-hulling)

VARIETAL: Tim Tim, Typica, Ateng, Onan Ganjang, Jember

HARVEST MONTHS: November to May

CUPPING NOTES: Medium Acidity, Full Body, Dark Chocolate, Dried Fruit, Black Tea, Nice Complexity.

Tanzania Peaberry – Medium Roast

Fair Trade Certified
In most cases the fruit of the coffee plant contains two seeds (beans) that develop with flattened facing sides, but sometimes only one of the two seeds is fertilized, and the single seed develops with nothing to flatten it. This oval (or pea-shaped) bean is known as peaberry. Typically around 5% of all coffee beans harvested are of this form. Our Peaberry cups with bright citrus notes, clean and medium bodied. A soft, gentle coffee with excellent brightness.

PROCESSING: Both washed and naturals are found in Tanzania

HARVEST PERIOD: September – December

ARRIVAL PERIOD: January-April

Hawaiian Kona – seasonal

100%, unblended Kona is one of the most expensive coffees in the world. The profile is light, sweet, and fruity with hints of spice and nuts. It first picks up its flavors of sweetness and fruit, which increase with roasting. The weather of sunny mornings, clouds or rain in the afternoon, little wind, and mild nights combined with porous, mineral-rich volcanic soil create favorable coffee growing conditions. Top-grade, estate-grown, 100% pure Kona. A mild and very sweet coffee with smooth character.

Jamaican Blue Mountain – Seasonal

Over the past few decades, this coffee has developed a reputation that has made it one of the most expensive and sought-after coffees in the world. This world renowned coffee is noted for its total lack of bitterness. A balanced, classic coffee with rich flavor, full body, and smooth, vibrant acidity.

PROCESSING: Mostly fully washed; some naturals are available.

HARVEST PERIOD: January – April

ARRIVAL PERIOD: April – June

ANNUAL COFFEE PRODUCTION: 1 – 1.2 million bags (total)

Dark Roasts

Brazil Italian Roast

Fair Trade Certified
For those that like Brazil coffee with a little more kick. Dark roasted, Brazil Santos Italian has a pleasant, full aroma and bursts with bright acidity, nuttiness, and sweet flavor.

Colombia French Roast

Our Colombian Supremo is roasted to an ebony shade, producing a powerful cup of coffee with pronounced smoky overtones, full aroma and body, with a hint of sweet-stone fruit flavors.

Guatemala French Roast

Rainforest Alliance Certified
Slightly darker than an American roast, our Guatemalan French is a wonderfully nutty and slightly sweet coffee, the same characteristics as the Antigua, but with a full, smokey aroma. Full bodied and well rounded. This coffee is one of our best sellers with our signature roasting style.

Peru Italian Roast

Fair Trade Certified
Generally a mildly acidic coffee, light to medium bodied, but flavorful, an aromatic, smooth coffee with pungent smokey overtones and sweet, herbal undertones.

Sumatra Mandheling Italian Roast

The name “Italian Roast” comes from the dark roasting style that is common in southern Italy. The aroma is balanced and complex, and the beans glisten with natural oils. A bright, vibrant acidity with earthy and herbal undertones and smokey overtones.

Decaf Single Origin

Decaf Brazil Santos

About one third of all of the world’s coffee is grown in Brazil. Our Brazil has subtle chocolate notes, medium to full body, smooth with relatively low acidity. Nutty and sweet flavor.

GRADE: 2/3 14/16

PRODUCER: Various Cooperatives

VARIETAL: Caturra, Catimor, Colombia, Typica

CUPPING NOTES: Chocolate, Roasted Hazelnut and Earthy, with a Low Acidity, and a Silky Body.

Decaf Colombia Merino Excelso

Our Swiss Water Colombian decaffeinated coffee is roasted to perfection. Preserving the natural characteristics of Colombian coffee, this decaf coffee cups with bright notes and perfect for your morning coffee.

Decaf Colombia Excelso French Roast

Our Colombian Supremo is roasted to an ebony shade, producing a powerful cup of coffee with pronounced smoky overtones, full aroma and body, with a hint of sweet-stone fruit flavors.

Decaf Mexico

Swiss Water Process decaf coffee from Mexico. This is roasted light for those that like medium acidity in their cup. SWP Mexico Decaf cups with light to medium body and a crisp aftertaste. Great for anytime of coffee.