Kenya Othaya Rukira AB

Origin: Armenia, Quindio, Colombia Altitude: 1400-1450 masl varietal: Castillo process: Natural- Ice Flavor notes: strawberry yogurt, floral, kiwi, pineapple, sweet chocolate   Suggested for Pour over and Immersion: 1:17 Coffee to Water Ratio Grown by...

Origin: Acevedo,Huila, Colombia Altitude: 1500-1600 masl varietal: Pink Bourbon process: Natural-Anaerobic Flavor notes: blueberries, grapes, milk chocolate, cacao nibs   Suggested for Pour over and Immersion: 1:17.5 Coffee to Water Ratio Produced by Luis Anibal...

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: Gedeb Woreda, Yirgacheffe, EthiopiaAltitude: 1,900-2,100 maslvarietal: Heirloomprocess: WashedFlavor notes: Bergamot, Lemon Custard, Apricot, Peach, White Grapes net weight: 200g whole beans Suggested for Pour over: 1:15.5 Coffee to Water Ratio     Berg...

Origin: Sidama, Ethiopia Altitude: 2,000+ masl varietal: Heirloom varieties process: Washed Flavor notes: Peach, White Grape, Citrus Blossom, Bergamot, Black tea Suggested for Pour over and Immersion: 1:16 Coffee to Water Ratio  ...

Origin: Sidama, Ethiopia Altitude: 2,000+ masl varietal: Heirloom varieties process: Natural Flavor notes: Sweet peach, Strawberry, Blueberry, Bergamot, Rose Suggested for Pour over and Immersion: 1:16 Coffee to Water Ratio   The original...

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: Huehuetenago, Guatemala Altitude: 1500-1600 masl varietal: Caturra, Bourbon process: Washed Flavor notes: black tea, dried cranberries, oranges, pears, berries Suggested for Pour over and Immersion: 1:16.5 Coffee to Water Ratio