Ethiopia Yirgacheffe Banko Gotiti

  Origin: Yirgacheffe, Ethiopia Altitude: 1900-2100 masl varietal: Heirloom process: Washed Flavor notes: peach, strawberry, purple grape, lemon custard, bergamot Suggested for Pour over: Coffee to Water Ratio: 1:16 Grind Size: Medium Coarse Total Brew...

  Origin:  Huila, Colombia Altitude: 1615 masl varietal: Catiope process: Pink Champagne Washed Flavor notes: peach, citrus, mixed berries, pomelo Suggested for Pour over and Immersion: 1:15 Coffee to Water Ratio...

Origin: 50% Brazil Santos Natural / 50% Vietnam Dalat Washed Flavor notes: dark cherry, panela, dark chocoalte Suggested for Espresso, Americano, Long Black 1:2 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   

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: 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: Yirgacheffe, Ethiopia Altitude: 1900-2100 masl varietal: Heirloom process: 100% Red Cherry Washed Flavor notes: bergamot, lemon custard, candied peach, brown sugar Suggested for Pour over: Coffee to Water Ratio: 1:16  Grind Size: Medium Coarse Total...

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