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: 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