Origin: Caicedonia, Colombia Altitude: 1570-1850 masl varietal: Pacamara process: Natural Flavor notes: berries, grape, dark chocolate, cherry Suggested for Pour over and Immersion: 1:15 Coffee to Water Ratio Fermentation Manual and...
Origin: Yirgacheffe, Ethiopia Altitude: 2050-2200 masl varietal: Heirloom process: Washed Flavor notes: jasmine, bergamot, citrus, white cherry, apple black tea Suggested for Pour over: Coffee to Water Ratio: 1:16...
Origin: 50% Brazil Santos Natural / 50% Vietnam Dalat Washed
Flavor notes: dark cherry, panela, dark chocoalte
Suggested for Espresso, Americano, Long Black
1:2 Coffee to Water Ratio
Origin: Rio Verde, Quindio, Colombia Altitude: 1550-1750 masl varietal: Geisha process: Washed Flavor notes: red apples, berries, peach, lavender, bergamot Suggested for Pour over and Immersion: 1:16 Coffee to Water Ratio...