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: 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: Pitalito,Huila, Colombia Altitude: 1650 Masl varietal: Caturra process: STOUT Natural Flavor notes: Black Cherry, Strawberry, Cardamom Seed, Dark Chocolate, rich and full-bodied reminiscent of Guinness Black Stout Suggested for Iced Pour over and...
Origin: Armenia, Quindio, Colombia Altitude: 1400-1450 masl varietal: Tabi process: Natural EF - White Wine Flavor notes: pineapple, candied lemon, chardonnay, kiwi Suggested for Pour over and Immersion: 1:17 Coffee-to-Water Ratio Grown by Jairo...
Origin: San Ramon, Matagalpa, Nicaragua Farm: Finca Mierisch Altitude: 800-1000 masl varietal: Javanica process: Washed Flavor notes: Starfruit, Pine, and Roasted Chestnuts, with prominent dried fruit reminiscent of tamarind candy Suggested for Pour over...
