Origin: South Minas, Brazil Altitude: 900-1200 masl varietal: Bourbon, Typica, Catuai process: Natural Flavor notes: Chocolate, Roasted Peanuts, Pecan Suggested for Pour over and Immersion: 1:15-16 Coffee to Water Ratio This...
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: Kercha, Guji, Oromia, Ethiopia Altitude: 1900-2200 masl varietal: Mixed Heirloom Varieties process: Natural Flavor notes: Tropical Fruits, Mango, Rum Suggested for Pour over and Immersion: 1:16 Coffee to Water Ratio This coffee is 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: Beriti, Tore, Yirgacheffe Altitude: 1770 masl varietal: Heirloom Ethiopian Varieties process: Natural Flavor notes: Cherry, Dark Chocolate, Orange Blossom, Sherry Wine Suggested for Pour over and Immersion: 1:16.5 Coffee to Water Ratio This coffee...
Nigo 2019 Auction Lot #3 by Ephemera Traders Origin: Mt. Kalatungan, Bukidnon, Philippines Altitude: 1600-1800 masl varietal: Kalasan No Mori process: Washed Flavor notes: Citrus, Honey, Jasmine, Delicate Florals Suggested for Pour over and Immersion:...
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: Miarayon, Talakag, Bukidnon, Philippines
Altitude: 1600-1800 masl
varietal: Typica
process: Natural
Flavor notes: Strawberry, Pecan, Caramel
Suggested for Pour over and Immersion:
1:15-16.5 Coffee to Water Ratio
Origin:Atok, Benguet
Altitude: 1200-1300 masl
varietal: Garnica
process: Natural
Flavor notes: Red Fruit, Cacao Nibs, Brown Sugar, Lavender
Suggested for Pour over:
1:16.5 Coffee to Water Ratio
Origin:
Bwayi Washing Station Cooperative
Matongo, Kayanza, Burundi
1760 masl, Washed
Flavor notes:
Toffee, Caramel, Citrus, Floral, Sparkling Acidity
Suggested for Pour over:
1:16.5 Coffee to Water Ratio
We're happy to share this with you as we also celebrate our cafe's 2nd year anniversary. Introducing the first coffee for our Exquisite line. Finca La Reforma. A Guatemalan Geisha! ...
Finca El Vergel Java produced by Shady Bader. This lot was exposed to a dry anaerobic fermentation of 48 hours. During the fermentation, mandarin orange juice was added to the anaerobic...
