Amber Blend

  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: 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: 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: Guji, Ethiopia Altitude: 1900-2300 masl varietal: 74114 process: Anaerobic Natural Flavor notes: muscat, golden kiwi, pineapple, champagne Suggested for Pour over: Coffee to Water Ratio: 1:15.5  Grind Size: Medium Coarse Total Brew time: 2:15 (3...

  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: 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