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: Yirgacheffe, Ethiopia Altitude: 1900-2200 masl varietal: Heirloom process: Washed Flavor notes: jasmine, citrus, berry, tea like Gedeb is located in the Gedeo zone of South Ethiopia, near the famous Yirgacheffe region....
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: Apaneca-Ilamatepec Mountain Range, El Salvador Altitude: 1800-1900 masl varietal: Bourbon process: Natural Flavor notes: pineapple, mango, brown sugar, cherry wine After washing the ripe coffee cherries, they are then placed...
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: 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: 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
