• The Worldly Sassy Sampler: Brazil Santos, Colombia, Costa Rica, Ethiopia, Honduras and Tanzania coffees
  • The Worldly Sassy Sampler: 6 single-origin coffees in 2 oz packs from Sass & Sip Coffee Co.
  • Brazil Santos single-origin coffee, one of 6 coffees in the Worldly Sassy Sampler (full-size bag shown; sampler includes 2 oz packs)
  • Colombia single-origin coffee, one of 6 coffees in the Worldly Sassy Sampler (full-size bag shown; sampler includes 2 oz packs)
  • Costa Rica single-origin coffee, one of 6 coffees in the Worldly Sassy Sampler (full-size bag shown; sampler includes 2 oz packs)
  • Ethiopia single-origin coffee, one of 6 coffees in the Worldly Sassy Sampler (full-size bag shown; sampler includes 2 oz packs)
  • Honduras single-origin coffee, one of 6 coffees in the Worldly Sassy Sampler (full-size bag shown; sampler includes 2 oz packs)
  • Tanzania single-origin coffee, one of 6 coffees in the Worldly Sassy Sampler (full-size bag shown; sampler includes 2 oz packs)
  • Sass & Sip Coffee Co. logo
  • The Worldly Sassy Sampler video: the 6 single-origin coffees inside, 2 oz packs
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The Worldly Sassy Sampler — 6 Single-Origin Coffees, 2 oz Each

The Worldly Sassy Sampler — 6 Single-Origin Coffees, 2 oz Each

$27.99 USD
$27.99 USD
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Grind
Size

Travel the coffee world without leaving your kitchen.

The Worldly Sassy Sampler from Sass & Sip Coffee Co. brings you 6 distinct single-origin coffees in 2 oz packs: one box, 6 samples, each roasted to showcase a different origin's unique flavor. It's perfect for tasting before you commit to a full bag.

What you get

  • 6 sample packs, 2 oz each
  • Format: Standard ground

What's inside

Brazil Santos

  • Roast: Medium
  • Tasting notes: Elegant, smooth cup with cocoa notes
  • Growers: Fazenda Santa Barbara, São Francisco and Santo Antonio
  • Region: Paraná and São Paulo, Brazil
  • Variety: Catuai and Mundo Novo
  • Altitude: 750–1,050 meters
  • Soil type: Volcanic loam
  • Processing: Pulped natural and dried in the sun

Colombia

  • Roast: Medium
  • Tasting notes: Dried orange, berry and chocolate
  • Growers: Smallholder farmers from Medellín
  • Region: Medellín, Antioquia, Colombia
  • Variety: Castillo, Caturra, Colombia and Typica
  • Altitude: 1,300–1,500 meters
  • Soil type: Volcanic loam
  • Processing: Fully washed and dried in solar dryers to protect the coffee from rain

Costa Rica

  • Roast: Medium
  • Tasting notes: Sweet apple, raisin and honey
  • Growers: Micro farms in Alajuela
  • Region: Alajuela, Costa Rica
  • Variety: Caturra and Catuai
  • Altitude: 1,300–1,445 meters
  • Soil type: Volcanic loam
  • Processing: Eco-pulped and dried in the sun

Ethiopia

  • Roast: Medium-light
  • Tasting notes: Milk chocolate, fruity and caramel
  • Growers: Smallholder farmers from the Sidama Zone
  • Region: Sidama Zone, Ethiopia
  • Variety: Indigenous heirloom cultivars
  • Altitude: 1,700–1,900 meters
  • Soil type: Nitisols
  • Processing: Full natural; sorted by hand and dried on raised beds

Honduras

  • Roast: Medium-dark
  • Tasting notes: Caramel, spice and brown sugar
  • Growers: 1,500 grower-members of Café Orgánico Marcala
  • Region: Marcala, La Paz, Honduras
  • Variety: Bourbon, Catuai, Caturra, Lempira and Typica
  • Altitude: 1,300–1,700 meters
  • Soil type: Clay minerals
  • Processing: Fully washed and sun-dried

Tanzania

  • Roast: Medium-light
  • Tasting notes: Pear, floral, jasmine and strawberry
  • Growers: Small cooperative farmers in the Mbeya area
  • Region: Mbeya Region, Tanzania
  • Variety: Bourbon and Kent
  • Altitude: 1,200–1,900 meters
  • Soil type: Clay minerals
  • Processing: Fully washed and dried on raised beds
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