Origin: Volcan, Tierras Altas, ChiriquiAltitude: 1570-1770 masl varietal: Geishaprocess: NaturalFlavor notes: raspberry, orange, fruit jelly, sweet and floral net weight: 100g whole beans Suggested for Pour over: 1:15.5 Coffee to Water Ratio Aurora Manor...
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: Armenia, Quindio, Colombia Altitude: 1400-1450 masl varietal: Castillo process: Natural- Ice Flavor notes: strawberry yogurt, floral, kiwi, pineapple, sweet chocolate Suggested for Pour over and Immersion: 1:17 Coffee to Water Ratio Grown by...
Origin: Boquete, Panama Altitude: 1800 masl varietal: Caturra process: Static Cherry Flavor notes: raspberry, strawberry, grapes, maple syrup, fruit tea Suggested for Pour over and Immersion: 1:16 Coffee to Water Ratio Creativa Coffee District...
Origin: Intibuca Masaguarao, Honduras
Altitude: 1800 masl
varietal: Bourbon
process: Washed
Flavor notes: orange, caramel, plum, ceylon, chamomile
Suggested for Pour over and Immersion:
1:16 Coffee to Water Ratio
Origin: Pitalito,Huila, Colombia Altitude: 1650 masl varietal: Caturra process: STOUT Natural Flavor notes: black cherry, strawberry, cardamom, dark chocolate Suggested for Iced Pour over and Immersion: 1:15 Caturra Stout ProcessAll cherries harvested are measured for...
Origin: Idido, Yirgacheffe, Ethiopia Altitude: 2000 masl varietal: Heirloom process: Washed Flavor notes: bergamot, white peach, honey citron, tea like Suggested for Pour over and Immersion: 1:16.5 Coffee to Water Ratio We're...
Origin: Tolima, Colombia Altitude: 1550 masl varietal: Geisha Marcelaprocess: Natural - AnaerobicFlavor notes: jasmine, mango, toffee, blueberry, peach Suggested for Pour over: 1:16 Coffee to Water Ratio Produced by Shady Bader of...
