Amber Blend

  Origin: Yirgacheffe, Ethiopia Altitude: 1500-2000 masl varietal: Heirloom process: Natural Flavor notes: berries, strawberry, mango, caramel, orange peel Suggested for Pour over: Coffee to Water Ratio: 1:15  Grind Size: Medium Coarse Total Brew time: 2:15...

  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: Mukunga Factory, Kiambu, Kenya Altitude: 1850-1880 masl varietal: SL28, Ruiru 11 process: Washed Flavor notes: purple flower, currant, fruit gummy, floral Suggested for Pour over and Immersion: 1:16 Coffee to...

  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: 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