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: Gori Gesha Forest, Bench Maji, Ethiopia Altitude: 1900-2,100 masl varietal: Gesha 1931 process: Special Natural Flavor notes: Passionfruit, Strawberry, Grape, Mango, Fruit Wine Suggested for Pour over and Immersion: 1:15.5 Coffee to Water Ratio ...
Origin: Boquete, Panama Altitude: 1800 masl varietal: Caturra process: Static Cherry Flavor notes: raspberry, strawberry, grapes, maple syrup, fruit tea Suggested for Pour over and Immersion: 1:16 Coffee to Water Ratio Creativa Coffee District...
Origin: Intibuca Masaguarao, Honduras
Altitude: 1650 masl
varietal: Catuai
process: Natural
Flavor notes: blackberries, candied fruit, raisins, black tea, hazelnut
Suggested for Pour over and Immersion:
1:16 Coffee to Water Ratio
Origin: Intibuca Masaguarao, Honduras
Altitude: 1800 masl
varietal: Bourbon
process: Washed
Flavor notes: orange, caramel, plum, ceylon, chamomile
Suggested for Pour over and Immersion:
1:16 Coffee to Water Ratio
