Holiday Blend
A festive coffee blend made with coffees from Brazil, Peru and India. Origins: Brazil,...
Chinara collection
Specialty coffee chosen for a clear point of view: origin, roast, processing and intended brew. Start with the cup you enjoy, then use the maker’s facts to dial it in.
A festive coffee blend made with coffees from Brazil, Peru and India. Origins: Brazil,...
Certification/Grading: SHG/EP/Org Roast: Medium-dark Tasting Profile: Caramel, spice, brown sugar. Grower: 1500 grower/members from...
A medium roast blend of select coffees from Central and South America that is...
A blend of South American, African and Asian coffees. We won't tell you the...
SanTee’s darkest roast: a slow-roasted blend of specialty-grade Arabica and Robusta coffees. Roast: Darkest...
This Kenya Peaberry is one of the award-winning roasts from our 2017 Roaster of...
A high-caffeine coffee blend combining Tanzanian coffee with Indian Robusta. Style: High-caffeine blend Origins:...
Roast: Medium This smooth coffee has hints of chocolate, cinnamon and vanilla. Delicious on...
Certification/Grading: EP, Organic Roast: Medium Tasting Profile: Chocolate, cinnamon, green apple. Grower: Coffee growers...
Tasting Notes: Medium Acidity, Creamy Body, Lemon, Brown Sugar, Dark Chocolate Region: Chiapas Altitude:...
Certification/Grading: A/X Roast: Medium Tasting Profile: Caramel, honey and fruit. Grower: Small agricultural cooperatives...
Flavor profile consisting of roasted pecans, caramelized sugar and browned butter. A blend of...
Roast: Medium Tasting Profile: Salted caramel, silky sweet, citrus Grower: Cooperativa Agricola de Servicisios...
Certification/Grading: Organic/Swiss Roast: Medium Tasting Profile: Caramel, smooth, citrus Grower: Cooperativa Agricola de Servicisios...
Roast: Medium This seasonal favorite is available year round. The all natural flavoring has...
🖤 Signature Blend Ground Coffee Smooth • Balanced • Everyday Brew Our Signature Blend...
How Chinara curates
Origin and technical details come from makers. Chinara’s tasting language is clearly marked as editorial guidance.