There is no flavoring on these plain beans. These are two specialty beans that combined together have lots of strong flavors that make for a multi-dimentional, flavor-filled dark chocolate and fruity coffee. 

These beans originate from Guatemala and Tanzania.  

In Guatemala, the Kafetos family owns the Bethel farm which sits at about 1,200 MASL (meters above sea level). Kafetos is farm-direct and free-trade, meaning there is no middle broker.  This means all the money goes to the farm and farmers.  This method of trade helps give a better life to the farmers who farm the land.  

In Tanzania, these beans originate from the Songwe Hezya region in Tanzania which is a neighbor to Kenya and has a similar landscape and coffee body. The AMCOS is a Co-Op of nearly 300 producers. These producers are generally growing coffee on less than one hectare of land which is about 2.5 acres according to american land measurements. The AMCOS assists producers by providing them with agro-inputs and loans to improve production then working with them to market and export the beans to other contries like America. 

We are so glad you asked! As part of our Nerdy concept we have got all the deetz for you! 

See our brewing breakdown chart for detailed bean to water brewing measurements.

Though Tanzania on its own does require different measurments for brewing as it is such an intense coffee, this blend can be brewed with the traditional measurements. 

Please note that these are mere recommendations and if you prefer your brew to be made in a different method, go forth and conquer that Cup-o-Java!

A Quick Summary of our recommendations for our roasts and flavors.

• Pour Over, K-Cup, and Coffee pot: 15 grams of beans to every 6oz of water. 
• K-Cup brew machines that only do 10oz of water: 18 grams of beans for the 10 oz of water.
• Espresso Shot: Grind your beans to an appropriate espresso grind, then use the same amount of beans that you would use to fill up the portafilter with when prepping a regular espresso. 
• Bialetti or other Italian Roast: Same as Espresso. 
• French Roast: With a regular French Press Course Grind use 15 grams of coffee for every 6 oz of water. 
• Cold Brew: With a regular French Press or Cold Brew course grind, use 15oz of beans per 6oz of water. 
• Iced-Hot Coffee: Method 1 – Instant Gratification -Pour your hot-brewed coffee or espresso shot(s) over ice and add creamer or milk of choice for an instantly cold coffee. Method 2 – Delayed Gratification – Put your hot-brewed coffee in the refrigerator and wait until it is nice and cold, then add in milk or creamer of choice for a rich cup of cold coffee. 

Pre-Ground Beans: Our pre-ground beans are perfect for Pour-Over, K-Cup, and Coffee Pot brews, including hot-iced coffee.  Pre-ground beans can be re-ground as well for espressos. 
Whole Beans: Our whole beans allow you to grind for Espresso, French Press, or Cold Brew methods.