Colombia Sta Monica Bourbon Aruzi

  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: Davao del Sur, Philippines Altitude: 1700 masl varietal: Gesha process: Washed Flavor notes: citrus, orange blossom, honey, lemongrass, floral   Suggested for Pour over and Immersion: 1:15 Coffee to Water...

  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: Apaneca-Ilamatepec Mountain Range, El Salvador Altitude: 1800-1900 masl varietal: Bourbon process: Honey Flavor notes: longgan, cranberry, cocoa, nuts Ripe coffee cherries, washed and peeled to remove the pulp, retain the...

  Origin: El Diviso, Huila, Pitalito, Colombia. Altitude: 1750 masl varietal: Ombligon process: Thermal Shock Yeast Anaerobic Natural Flavor notes: blueberry, cranberry, sour tape candy, skittles, nerds   Suggested for Pour...

  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: Typica Mejorado process: Wave Natural Flavor notes: lemon, pear, white peach, dates, chamomile   Suggested for Pour over and Immersion: 1:16 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...