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Three great coffees for our Clover stores in March.

Hello, my name is Jason and my job here at Starbucks is to teach folks about coffee. I love talking about all the details that add up to the quality of our coffee—how it’s grown, processed and roasted.

Over the last year I’ve been working on our Clover program, which has elevated my love for coffee even more. This month in our Clover stores, we’ll be offering some fantastic coffees that I’m excited to share with you.

Ethiopia Sun-Dried Yirgacheffe has notes of ripe dark berries and baking chocolate, highlighted by delicate floral notes. What I love about this coffee is that you get both the elegant sweet floral notes that Yirgacheffe coffees are known for, and the intense jam-like mouthfeel and flavors that come from the natural processing used for the coffee cherries.

100% Kona has a caramel aroma and subtle flavors of citrus and nuts, making this coffee a must try. Many Kona coffees are a bit straightforward, but the layers of complexity in this cup make it memorable. Coffee has been growing on the Hawaiian Islands since the early 1800s. Kona coffee grows on leeward side of the volcanoes Hualalai and Mauna Loa on the Big Island. Along with volcanic soil, the region offers a daily cloud cover that naturally shades the coffee trees making it perfect for producing these quality beans.

On the shore of Lake Kivu in northwest Rwanda comes a unique gem—Rwanda Nyamyumba. Named after the washing station that processes the coffee, Nyamyumba has flavors of clove and vanilla bean, finishing with a soft layer of milk chocolate. Starbucks first visited Rwanda in 2004 and we’ve had a number of incredible offerings from there over the last few years.

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