Origin: Sao Paolo, Brazil Altitude: 900-1000 masl varietal: Bourbon, Mundo Novo, Catuai process: Natural Flavor notes: Roasted Almonds, milk chocolate, vanilla Suggested for filter and espresso: 1:15-16 Coffee to Water Ratio for filter...
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
Origin: Huehuetenago, Guatemala
Altitude: 1500-1700 masl
varietal: Caturra, Bourbon, Catuai
process: Washed
Flavor notes: lemon, nuts, caramel
Suggested for Pour over and Immersion:
1:16.5 Coffee to Water Ratio
