Brazil Sta Ines

Origin: Idido, Yirgacheffe, Ethiopia Altitude: 2000 masl varietal: Heirloom process: Washed Flavor notes: bergamot, white peach, honey citron, tea like Suggested for Pour over and Immersion: 1:16.5 Coffee to Water Ratio   We're...

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...

Origin: Pitalito,Huila, Colombia Altitude: 1650 masl varietal: Caturra process: IPA Natural Flavor notes: passionfruit, raspberry, hops, sparkling acidity   Suggested for Iced Pour over and Immersion: 1:15 Caturra IPA ProcessAll cherries harvested are measured...

Origin: Intibuca Masaguarao, Honduras Altitude: 1800 masl varietal: Bourbon process: Washed Flavor notes: orange, caramel, plum, ceylon, chamomile   Suggested for Pour over and Immersion: 1:16 Coffee to Water Ratio    

Origin: Intibuca Masaguarao, Honduras Altitude: 1650 masl varietal: Catuai process: Natural Flavor notes: blackberries, candied fruit, raisins, black tea, hazelnut   Suggested for Pour over and Immersion: 1:16 Coffee to Water Ratio    

Origin: Boquete, Panama Altitude: 1800 masl varietal: Caturra process: Static Cherry Flavor notes: raspberry, strawberry, grapes, maple syrup, fruit tea Suggested for Pour over and Immersion: 1:16 Coffee to Water Ratio   Creativa Coffee District...

Origin:  Buesaco, Narino, Colombia Altitude: 1900-2000 masl varietal: Castillo process: Washed Flavor notes: Stewed pineapples, Milk Chocolate, Figs   Suggested for Pour over, Immersion. 1:16 Coffee to Water Ratio   Grown by Huver at...

Origin: Armenia, Quindio, Colombia Altitude: 1400-1450 masl varietal: Castillo process: Natural- Ice Flavor notes: strawberry yogurt, floral, kiwi, pineapple, sweet chocolate   Suggested for Pour over and Immersion: 1:17 Coffee to Water Ratio Grown by...