Filter Roast

Origin: Popayan, Cauca, Colombia Altitude: 1700-2000 masl varietal: Castillo, Variedad Colombia process: EA Sugar Cane Decaf Flavor notes: Cocoa, Cookie Butter, Pecan   Suggested for Pour over, Immersion, Espresso: 1:15-16 Coffee to Water Ratio...

Origin: Armenia, Quindio, Colombia Altitude: 1450-1500 masl varietal: Pink Bourbon process: Honey + Lychee Flavor notes: lychee, fruit jelly, orange, rhubarb   Suggested for Pour over and Immersion: 1:15 Coffee to Water...

  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: Intag Valley, Imbabura Province, Ecuador Altitude: 1515 masl varietal: Sidra process: Wave Natural 72 hours Flavor notes: bergamot, osmanthus, yellow peach, plum, honey   Suggested for Pour over and Immersion: 1:16...

  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: 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: 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: 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: 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: 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: 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: 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: Cerrado, Minas Gerais, Brazil Altitude: 750-1200 masl varietal: Bourbon, Mundo Novo, Catuai process: Natural Flavor notes: Roasted Almonds, milk chocolate, vanilla      Suggested for filter and espresso: 1:15 Coffee to...