FLAVOURED COFFEE - Central & South, Ground, Medium Roast, Organic / Fairtrade Coffee 1lb/454g

Our Central & South is a secret blend of beans yielding a medium body that has an extremely popular flavor. A portion of profits from the sale of this coffee goes towards Coffee Leaf Rust Awareness Program. Stone Temple Coffees is taking great strides in research and development for an eco-friendly bio-spray program. This new program will be able to help coffee farmers fight back against these fungal outbreaks that have been plaguing coffee plantations on a global scale.

This secret blend from sun-soaked lands yields a medium body that’s become one of our most popular flavors. A portion of proceeds will go towards the Coffee Leaf Rust Awareness Program, which helps coffee growers fight the global pandemic of fungal outbreaks affecting plantations around the world.

An overview on our selected flavours.

 Tahitian Vanilla

Creamy Tahitian Vanilla that possess notes of coconut, pineapple and a slight rum note.

 Rum Cake

 We cannot stay away from this one.

 Wild Blueberry

 Our wild blueberry is known for it’s intense flavor profile compared to other blueberry varieties. Our flavor is a very fresh and bright true blueberry taste.

 French Vanilla

 Always a best selling flavor.  French Vanilla.  The French prefer a very rich vanilla with a tad more butter and caramel.  We use the finest vanilla beans from Tahiti and Madagascar.

 Rainforest Dream 

 A propriety blend of nuts, caramels, and a hint of coconut.

 Higlander Grogg

 Rum, Chocolate and Vanilla flavours that are sure to make your mouth water.

 Rum

Think cane sugar and a fruity fermentation.

 Bourbon

 Sour mash with predominate notes of vanilla, oak and honey. An excellent blender for mixologists.

 Pineapple Coconut

The most juicy perfect pineapple on the planet. This is a huge customer and staff favorite as well. Our coconut extract is sourced from premium Massioa coconuts and very meaty and creamy.  

 Almond Birthday Cake

 Almond is always a royal choice and our almond is creamy, nutty, with a slight hint of cherry which is inherent to the almond. This is an almond and vanilla flavored birthday cake and a very special blend.

 Chocolate Mint

 Dark chocolate taste folded in a premium peppermint. Our chocolate is heavenly, deep, roasty, addictive and tends to scent the room.

 Macadamia Nut

Warm, caramel tones with a rich essence of Macadamia nuts. A unique combination that will please the palette with the mild taste of roasted grains as well as the fatty tropical nutty smooth flavor of Macadamia nuts are known for.

  Eggnog Creme

 Vanilla, egg, rum and a touch of nutmeg make for this holiday treat.

Central and South Overview 

 Of all the coffee-producing regions in the world, Central and South America are closest to the United States and Canada, making their collective countries a leading player in the caffeinated beverage industry of the Anglo-speaking world. Colombia and Brazil are among the leading global producers of coffee, with tropical climates and large mountain ranges that are ideal conditions for growing coffee, and their beans are a staple in a variety of blends, balancing out the flavor and reducing the cost.  

South and Central American coffee beans are famous for their light to medium body, balance, and clean taste. They are typically sweet, crisp, and lively, with potential traits of spiciness and sparkle. While these are some of the overarching traits used to describe the Pan-American coffee bean, there is actually a wide range of countries in South and Central America, and each one has its own unique culture, history, climate (or climates), and coffee beans.

The range of countries spans from Portuguese-speaking Brazil to the Caribbean Islands of Jamaica and Haiti, to countries like Mexico, Peru, and Columbia, where Spanish and Indigenous traditions are blended in the arts, cultures, and foodways, including coffee growth.

Coffee is the main export in many of these countries, and a huge component of the workforce is engaged in coffee harvesting for many parts of the year. While North Americans certainly love their coffee, the act of drinking this hot caffeinated beverage is even more of a cultural institution in the tropical, sun-soaked lands south of the United States.

These diverse climates, altitudes, and soil conditions result in a broad spectrum of tastes and aromas, from chocolate to citrus. Coffee growers are starting to process the coffee cherries as well, and sell them as cascara, a practice that has been gaining traction since 2017. Formerly, these cherries were discarded as waste, but growers have started to capitalize on the lightness, brightness, and hint of jasmine that they can add.