Filter Roast

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...

  Producer: Kalsada Coffee Origin: Pigtauranan, Pangantucan, Bukidnon, Philippines Altitude: 1200-1800 masl varietal: Bourbon, Typica "sweet coffee" process: Washed Flavor notes: orange blossom, honey, cola, prunes, black tea Suggested for Pour over and Immersion: 1:16...

Origin: La Piragua, Los Olivos, Palestina, Huila, Colombia Altitude: 1820 masl varietal: Bourbon process: Washed (Special Prep) Flavor notes: orange, grapefruit, brown sugar, black tea Suggested for Pour over and Immersion: 1:16.5-17 Coffee to Water...

Origin: Armenia, Quindio, Colombia Altitude: 1400-1450 masl varietal: Castillo process: Natural EF - White Wine Flavor notes: chardonnay, pear, apple, orange, caramel   Suggested for Pour over and Immersion: 1:17 Coffee to Water Ratio Grown...

Origin: Haro Wachu, Uraga, Guji, Ethiopia Altitude: 1950-2000 masl varietal: Bourbon process: Washed (Special Prep) Flavor notes: Apricots, Orange Marmalade, Honey, Bergamot, Jasmine Suggested for Pour over and Immersion: 1:16.5 Coffee to Water Ratio  ...

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

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...

Origin: Tolima, Colombia Altitude: 1700-1800 masl varietal: Geisha process: Natural - Carbonic Maceration Flavor notes: passionfruit, cacao fruit, peach, jasmine, sweet chocolate   Suggested for Pour over: 1:16 Coffee to Water Ratio   Produced by...

Origin: Tolima, Colombia Altitude: 1700-1800 masl varietal: San Bernardo process: Natural - AnaerobicFlavor notes: strawberry yogurt, honey, green grapes, white chocolate   Suggested for Pour over: 1:16 Coffee to Water Ratio   Produced by Luis...

Origin: Adame, Yirgacheffe Altitude: 1800-2300 masl varietal: Heirloom, 74112, 74110 process: Washed Flavor notes: lemon, bergamot, honey, jasmine tea Suggested for Pour over and Immersion: 1:16.5 Coffee to Water Ratio   Mulugeta Tsige...

Origin: Shantawene Village, Bensa, Sidama Altitude: 1900-2100 masl varietal: Heirloom varieties process: Washed Flavor notes: lemon, lime, grapefruit, honey, lavender, black tea Suggested for Pour over and Immersion: 1:16.5 Coffee to Water Ratio  ...

Origin: Acevado,Huila, Colombia Altitude: 1500-1600 masl varietal: Orange Bourbon process: Honey-CM Flavor notes: orange candy, starfruit, orange blossom, caramel, pine   Suggested for Pour over and Immersion: 1:17 Coffee to Water Ratio This coffee is...

Origin: Acevado,Huila, Colombia Altitude: 1500-1600 masl varietal: Pink Bourbon process: Honey-Anaerobic Flavor notes: rose, chamomile, red apple, caramel, pine   Suggested for Pour over and Immersion: 1:17 Coffee to Water Ratio This coffee is produced...