Kalsada Sitio Naguey Orange Naturals

Finca El Vergel Java produced by Shady Bader. This lot was exposed to a dry anaerobic fermentation of 48 hours. During the fermentation, mandarin orange juice was added to the anaerobic...

Origin: La Piragua, Los Olivos, Palestina, Huila, Colombia Altitude: 1820 masl varietal: Bourbon process: Washed (Special Prep) Flavor notes: orange, grapefruit, brown sugar, black tea Suggested for Pour over and Immersion: 1:16.5-17 Coffee to Water...

Origin: Armenia, Quindio, Colombia Altitude: 1400-1450 masl varietal: Castillo process: Natural EF - White Wine Flavor notes: chardonnay, pear, apple, orange, caramel   Suggested for Pour over and Immersion: 1:17 Coffee to Water Ratio Grown...

Origin: Gaitania, Tolima, Colombia Altitude: 1700-1900 masl varietal: Caturra process: Washed Cinnamon Flavor notes: cinnamon, spices, dark fruits, sweet chocolate   Suggested for Pour over and Immersion: 1:16.5 Coffee to Water Ratio   Grown...

Origin: Armenia, Quindio, Colombia Altitude: 1700-1900 masl varietal: Castillo process: Natural - Lactic Flavor notes: raspberry, red apple, maple syrup, sweet chocolate  Suggested for Pour over and Immersion: 1:16 Coffee to Water Ratio Grown by Felipe Arcila at...

Origin: San Adolfo, Huila, Colombia Altitude: 1700-1750 masl varietal: Pink Bourbon process: Washed Flavor notes: sweet peach, grapefruit, tropical florals Suggested for Pour over and Immersion: 1:15.5 Coffee to Water Ratio The Pink Bourbon varietal is...

Origin: Haro Wachu, Uraga, Guji, Ethiopia Altitude: 1950-2000 masl varietal: Bourbon process: Washed (Special Prep) Flavor notes: Apricots, Orange Marmalade, Honey, Bergamot, Jasmine Suggested for Pour over and Immersion: 1:16.5 Coffee to Water Ratio  ...

Origin: South Minas, Brazil Altitude: 900-1200 masl varietal: Bourbon, Typica, Catuai process: Natural Flavor notes: Chocolate, Roasted Peanuts, Pecan   Suggested for Pour over and Immersion: 1:15-16 Coffee to Water Ratio   This...