Ethiopia Guji Kurume

  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...

  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: 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: 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: 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:  Huila, Colombia Altitude: 1615 masl varietal: Catiope process: Pink Champagne Washed Flavor notes: peach, citrus, mixed berries, pomelo Suggested for Pour over and Immersion: 1:15 Coffee to Water Ratio...

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