Origin: Caicedonia, Valle del Cauca, Colombia
Altitude: 1400-2000 masl
farml: Potosi
process: Natural
Flavor notes: cherry, passionfruit, dark chocolate, rum
Suggested for Pour over and Immersion:
1:17 Coffee-to-Water Ratio
Origin: Huehuetenago, Guatemala
Altitude: 1300-1600 masl
varietal: Caturra, Bourbon
process: Natural
Flavor notes: blackberry, grape, mango berry, caramel
Suggested for Pour over and Immersion:
1:16.5 Coffee to Water Ratio
Origin: Boquete, Panama Altitude: 1750 masl varietal: Caturra farm: Carmen Estate Coffee process: Natural Flavor notes: white grape, peach, honey, mango Suggested for Pour over and Immersion: 1:16 Coffee to Water Ratio Medium...
Origin: Guji, Ethiopia Altitude: 2000-2300 masl varietal: Heirloom process: Washed Flavor notes: bergamot, yuzu, honey, stone fruit, jasmine Suggested for Pour over: Coffee to Water Ratio: 1:15.5 Grind Size: Medium Coarse Total Brew time: 2:15...
Origin: Guji, Ethiopia Altitude: 1800-2000 masl varietal: Heirloom process: Washed Flavor notes: jasmine, nectarine, honey, white tea Suggested for Pour over: Coffee to Water Ratio: 1:15 Grind Size: Medium Coarse Total Brew time: 2:15 (3...
Origin: Pangantucan, Bukidnon, Philippines
Altitude: 1200-1800 masl
varietal: CR95
process: Natural
Flavor notes: lemon-lime, jackfruit, arnibal, sage
Suggested for Pour over and Immersion:
1:16.5 Coffee to Water Ratio
Origin: 50% Brazil Mogiana Natural 50% Colombia San Vicente Washed
Flavor notes: orange, red fruits, dried fruits, milk chocolate
Our house blend. Great for black and milk drinks.
