Origin: South Minas, Brazil Altitude: 900-1200 masl varietal: Bourbon, Typica, Catuai process: Natural Flavor notes: Chocolate, Roasted Peanuts, Pecan Suggested for Pour over and Immersion: 1:15-16 Coffee to Water Ratio This...
Origin: Kercha, Guji, Oromia, Ethiopia Altitude: 1900-2200 masl varietal: Mixed Heirloom Varieties process: Natural Flavor notes: Tropical Fruits, Mango, Rum Suggested for Pour over and Immersion: 1:16 Coffee to Water Ratio This coffee is grown...
Origin: Beriti, Tore, Yirgacheffe Altitude: 1770 masl varietal: Heirloom Ethiopian Varieties process: Natural Flavor notes: Cherry, Dark Chocolate, Orange Blossom, Sherry Wine Suggested for Pour over and Immersion: 1:16.5 Coffee to Water Ratio This coffee...
Nigo 2019 Auction Lot #2 by Ephemera Traders Origin: Mt. Kalatungan, Bukidnon, Philippines Altitude: 1600-1800 masl varietal: Typica + Kalasan No Mori process: Washed Flavor notes: Peach, Walnut, Molasses, Jasmine Suggested for Pour over and...
Nigo 2019 Auction Lot #3 by Ephemera Traders Origin: Mt. Kalatungan, Bukidnon, Philippines Altitude: 1600-1800 masl varietal: Kalasan No Mori process: Washed Flavor notes: Citrus, Honey, Jasmine, Delicate Florals Suggested for Pour over and Immersion:...
Origin:
Bwayi Washing Station Cooperative
Matongo, Kayanza, Burundi
1760 masl, Washed
Flavor notes:
Toffee, Caramel, Citrus, Floral, Sparkling Acidity
Suggested for Pour over:
1:16.5 Coffee to Water Ratio
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: 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: Miarayon, Talakag, Bukidnon, Philippines
Altitude: 1600-1800 masl
varietal: Typica
process: Natural
Flavor notes: Strawberry, Pecan, Caramel
Suggested for Pour over and Immersion:
1:15-16.5 Coffee to Water Ratio
Origin:Atok, Benguet
Altitude: 1200-1300 masl
varietal: Garnica
process: Natural
Flavor notes: Red Fruit, Cacao Nibs, Brown Sugar, Lavender
Suggested for Pour over:
1:16.5 Coffee to Water Ratio
