Origin: San Ramon, Matagalpa, Nicaragua Farm: Finca Mierisch Altitude: 800-1000 masl varietal: Javanica process: Washed Flavor notes: starfruit, pine, chestnut, tamarind Suggested for Pour over and Immersion: 1:17 Coffee to Water Ratio The Mierisch family...
Origin: Armenia, Quindio, Colombia Altitude: 1400-1450 masl varietal: Tabi process: Natural EF - White Wine Flavor notes: pineapple, candied lemon, chardonnay, kiwi Suggested for Pour over and Immersion: 1:17 Coffee to Water Ratio Grown...
Origin: Yirgacheffe, Ethiopia Altitude: 1800-2000 masl varietal: Heirloom process: Natural Flavor notes: mixed berries, mango, lemon peel, jasmine Suggested for Pour over and Immersion: 1:16.5 Coffee to Water Ratio Ethiopian coffees from the...
Origin: Oromia, Guji, Ethiopia Altitude: 1950-2100 masl varietal: Heirloom process: Natural Flavor notes: passionfruit, strawberry, mango, purple flowers Suggested for Pour over and Immersion: 1:16.5 Coffee to Water Ratio In the local Oromic language...
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...
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...