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: Tolima, Gaitania Colombia Altitude: 1600-1650 masl varietal: San Bernardo process: Washed Flavor notes: molasses, figs, plum, apricot, mandarin Suggested for Pour over and Immersion: 1:14.5 Coffee to Water Ratio...
Origin: Armenia, Quindio, Colombia
Altitude: 1450-1500 masl
varietal: Bourbon Aruzi
process: Washed
Flavor notes: blackcurrant, sugarcane, vanilla, cinnamon sugar, mango
Suggested for Pour over and Immersion:
1:15 Coffee to Water Ratio
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: Acatenago Valley, Guatemala
Altitude: 1550 masl
varietal: Geisha
process: Honey
Flavor notes: orange, honey, marmalade, earl grey, jasmine
Suggested for Pour over:
1:15 Coffee to Water Ratio
Origin: Nyeri, Kenya Altitude: 1700 masl varietal: SL28, SL34, Ruiru11 process: Washed Flavor notes: grape gummy, pink floral, blackcurrant jam, fuji apple, rose Suggested for Pour over and Immersion: 1:16...
