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 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.
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: Cajamarca, PeruAltitude: 1,600-1,800 maslvarietal: Geishaprocess: WashedFlavor notes: Bergamot, Jasmine, Orange, Peach
net weight: 200g whole beans
Suggested for Pour over: 1:16 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
Origin: Caicedonia, Colombia Altitude: 1570-1850 masl varietal: Pacamara process: Natural Flavor notes: berries, grape, dark chocolate, cherry Suggested for Pour over and Immersion: 1:15 Coffee to Water Ratio Fermentation Manual and...
Origin: Rio Verde, Quindio, Colombia Altitude: 1550-1750 masl varietal: Geisha process: Washed Flavor notes: red apples, berries, peach, lavender, bergamot Suggested for Pour over and Immersion: 1:16 Coffee to Water Ratio...
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...