Essential

Origin: Popayan, Cauca, Colombia Altitude: 1700-2000 masl varietal: Castillo, Variedad Colombia process: EA Sugar Cane Decaf Flavor notes: Cocoa, Cookie Butter, Pecan   Suggested for Pour over, Immersion, Espresso: 1:15-16 Coffee to Water Ratio...

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:  Sitio Santo Antonio do Pradol, Matas de Minas, Brazil Lot: Lot#5 Altitude: 1200 masl varietal: Red Catuai, Yellow Catuai 144 process: Natural Flavor notes: Cherry, Almond, Chocolate, Sweet Pastry   Suggested for...

Origin: Adame, Yirgacheffe, Ethiopia Altitude: 1800-2200 masl varietal: Heirloom, 74112, 74110 process: Natural Flavor notes: cranberries, black grapes, jammy and sweet Suggested for Pour over and Immersion: 1:16.5 Coffee to Water Ratio  

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