Origin: South Minas, Brazil Altitude: 900-1200 masl varietal: Bourbon, Typica, Catuai process: Natural Flavor notes: Chocolate, Roasted Peanuts, Pecan Suggested for Espresso: 1:1-1.5 Coffee to Water Ratio This coffee is milled...
Origin: Kercha, Guji, Oromia, Ethiopia Altitude: 1900-2200 masl varietal: Mixed Heirloom Varieties process: Natural Flavor notes: Tropical Fruits, Mango, Rum Suggested for Espresso: 1:2-3 Coffee to Water Ratio This coffee is grown by small-holder farmers...
Origin: Cajamarca, Peru
Altitude: 1700 masl
varietal: Bourbon, Typica, Caturra
Flavor notes: raspberry, grapefruit, caramel, bittersweet chocolate
Suggested for Espresso, Americano, Long Black
1:2 Coffee to Water Ratio