Products

  Origin: Cerrado, Minas Gerais, Brazil Altitude: 750-1200 masl varietal: Bourbon, Mundo Novo, Catuai process: Natural Flavor notes: Roasted Almonds, milk chocolate, vanilla      Suggested for filter and espresso: 1:15 Coffee to...

  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: Armenia, Quindio, Colombia Altitude: 1400-1450 masl varietal: Yellow Sudan Rume process: Natural + Extended Fermentation Flavor notes: jasmine, raspberry, blueberry, chocolate, orange blossom   Suggested for Pour over and Immersion: 1:15 Coffee...

Origin: Armenia, Quindio, Colombia Altitude: 1450-1500 masl varietal: Pink Bourbon process: Honey + Lychee Flavor notes: lychee, fruit jelly, orange, rhubarb   Suggested for Pour over and Immersion: 1:15 Coffee to Water...

  Origin: Armenia, Quindio, Colombia Altitude: 1800-2000 masl varietal: Pink Bourbon process: Honey + Rose tea Flavor notes: rose petals, sweet red apple, orange, silky, tropical floral   Suggested for Pour over and...

  Origin: Hambella, Ethiopia Altitude: 2200 masl varietal: 74112,74110,74158, Heirloom process: Natural Flavor notes: ginger lily, peach, bergamot, candied cherry, honey   Suggested for Pour over: Coffee to Water Ratio: 1:16 Grind Size: Medium  Total...

  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...

  Origin: Intag Valley, Imbabura Province, Ecuador Altitude: 1515 masl varietal: Geisha process: Anaerobic Washed Flavor notes: blood orange, orange blossom, honey, delicate florals   Suggested for Pour over and Immersion: 1:15 Coffee...

  Origin: Intag Valley, Imbabura Province, Ecuador Altitude: 1515 masl varietal: Sidra process: Wave Natural 72 hours Flavor notes: bergamot, osmanthus, yellow peach, plum, honey   Suggested for Pour over and Immersion: 1:16...

  Origin: Intag Valley, Imbabura Province, Ecuador Altitude: 1515 masl varietal: Typica Mejorado process: Wave Natural Flavor notes: lemon, pear, white peach, dates, chamomile   Suggested for Pour over and Immersion: 1:16 Coffee...

Origin: Popayan, Cauca, Colombia Altitude: 1700-2000 masl varietal: Castillo, Variedad Colombia process: EA Sugar Cane Decaf Flavor notes: Cocoa, Cookie Butter, Pecan   Suggested for Pour over, Immersion, Espresso: 1:15-16 Coffee to Water Ratio...