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: Cundinamarca, Colombia Altitude: 1700 masl varietal: Caturra process: Bio Innovation Washed Flavor notes: green apple, grapefruit, sugarcane, bubble gum, lime peel Suggested for Pour over and Immersion: 1:16.5 Coffee to Water Ratio Through...
Origin: Oromia, Guji, Ethiopia
Altitude: 2300+ masl
varietal: Heirloom
process: Natural
Flavor notes: red grapes, blueberry jam, plum, floral
Suggested for Pour over and Immersion:
1:16.5 Coffee to Water Ratio
Origin: Othaya, Nyeri, Kenya
Altitude: 1700 masl
varietal: SL28,SL34
process: Anaerobic Natural
100% Red Cherry Single Layer Drying
Flavor notes: mango, passionfruit, blackberry, raisins
Suggested for Pour over and Immersion:
1:15.5 Coffee to Water Ratio
Origin: Pangantucan, Bukidnon, Philippines
Altitude: 1200-1800 masl
varietal: Typica Sweet
process: Washed
Flavor notes: bergamot, citrus, jasmine, caramel, lemon peel
Suggested for Pour over and Immersion:
1:16.5 Coffee to Water Ratio
Origin: Pangantucan, Bukidnon, Philippines
Altitude: 1200-1800 masl
varietal: CR95
process: Natural
Flavor notes: lemon-lime, jackfruit, arnibal, sage
Suggested for Pour over and Immersion:
1:16.5 Coffee to Water Ratio
Origin: Cajamarca, PeruAltitude: 1,600-1,800 maslvarietal: Geishaprocess: WashedFlavor notes: Bergamot, Jasmine, Orange, Peach
net weight: 200g whole beans
Suggested for Pour over: 1:16 Coffee to Water Ratio