Brazil Sta Ines

Origin: Gori Gesha Forest, Bench Maji, Ethiopia Altitude: 1900-2,100 masl varietal: Gesha 1931 process: Special Natural Flavor notes: Passionfruit, Strawberry, Grape, Mango, Fruit Wine Suggested for Pour over and Immersion: 1:15.5 Coffee to Water Ratio  ...

Origin: Boquete, Panama Altitude: 1500-1650 masl varietal: Caturra farmer: Jose David Garrido of Garrido Family process: Washed Flavor notes: Orange, Orange Peel, Almond, Toffee, Floral Suggested for Pour over and Immersion: 1:16 Coffee to...

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...

Origin: Acevedo,Huila, Colombia Altitude: 1500-1600 masl varietal: Pink Bourbon process: Natural-Anaerobic Flavor notes: blueberries, grapes, milk chocolate, cacao nibs   Suggested for Pour over and Immersion: 1:17.5 Coffee to Water Ratio Produced by Luis Anibal...

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: Sidama, Ethiopia Altitude: 2,000+ masl varietal: Heirloom varieties process: Washed Flavor notes: Peach, White Grape, Citrus Blossom, Bergamot, Black tea Suggested for Pour over and Immersion: 1:16 Coffee to Water Ratio  ...

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...