Coffee 101

May 17, 2024
At Shavi Coffee Roasters, we are always on the lookout for innovative coffee-making tools that...
Introducing the Exquisite Ethiopia Guji Uraga Laayyoo Grade 1 Natural Espresso
May 17, 2024
Experience the balanced sweet profile with floral and fruity notes of our new Ethiopia Guji Uraga Laayyoo Grade 1 Natural Espresso. Perfect for both filter and espresso options, this coffee is a must-try for all coffee lovers.
Apr 11, 2024
The Building Blocks of Flavor At the heart of coffee's flavor are its organic compounds,...
Coffee Growing Regions
Apr 11, 2024
A brief guide to the coffee growing regions we source our specialty coffee from and what makes them unique and special places with their own cup profiles. Burundi: Burundian coffee is prized for its bright acidity, medium body, and complex flavor profile, often featuring notes of stone fruit, floral undertones, and a lingering sweetness. The country's high-altitude growing regions, coupled with fertile volcanic soil and a favorable climate, contribute to the exceptional quality of Burundian coffee beans. Peru: Peruvian coffee is known for its mild acidity, medium body, and smooth, well-balanced flavor profile, often with notes of chocolate, nut, and citrus. The country's diverse microclimates and organic farming practices result in coffee beans with distinct regional characteristics, offering a delightful taste experience for coffee enthusiasts. El Salvador: Salvadoran coffee is celebrated for its bright acidity, medium body, and nuanced flavor profile, often showcasing notes of caramel, orange, and floral undertones. The country's high-altitude growing regions, coupled with volcanic soil and ideal climate conditions, produce coffee beans with a delightful sweetness and vibrant acidity. Rwanda: Rwandan coffee is distinguished by its bright acidity, medium body, and complex flavor profile, often featuring notes of tropical fruit, floral aromas, and a lingering sweetness. The country's high-altitude growing regions, combined with meticulous processing methods such as wet fermentation, contribute to the exceptional quality and unique character of Rwandan coffee beans.