Amber Blend

  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: Boquete, Panama Altitude: 1400-1700 masl varietal: Geisha process:  Gentle Anaerobic Slow Dry Natural Flavor notes: winey, pineapple, passionfruit, strawberry, peach   Suggested for Pour over and Immersion: 1:17 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

  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: 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: Pitalito, Huila, Colombia Altitude: 2100 masl varietal: Caturra Chiroso process: Thermal Shock Anaerobic Washed Flavor notes: ginger candy, eucalyptus, cardamom, honey, white pepper   Suggested for Pour over and Immersion: 1:18...