CUPPING NOTES: Mild Acidity, Light Body, Floral, Chocolate, Dark Fruits
REGION: Sipi, Kapchorwa District, Uganda
ALTITUDE: 1,500-2,500 M
PROCESS: Fully Washed and Sun Dried
Verietals: Bourbon: SL14, SL28, and Blue Mountain

Our dark roast. Blend of specialty grade coffee from Central America

Certification/Grading: AB

Roast: Medium-light

Tasting Profile: Pear, floral, jasmine, strawberry.

Grower: Small cooperative farmers in the Mbeya area

Variety: Bourbon & Kent

Region: Mbeya Region of Tanzania

Altitude: 1200-1900 M

Soil Type: Clay Minerals

Process: Fully washed and dried on raised beds

Certification/Grading: SHB/EP

Roast: Medium

Tasting Profile: Sweet apple, raisin, honey

Grower: Micro farms in Alajuela

Variety: Caturra & Catuai

Region: Alajuela, Costa Rica

Altitude: 1300-1445 M

Soil Type: Volcanic Loam

Process: Eco-pulped and dried in the sun.

Certification/Grading: A/X

Roast: Medium

Tasting Profile: Caramel, honey and fruit.

Grower: Small agricultural cooperatives in Chimbu.

Variety: Bourbon & Typica

Region: Chimbu Province, Papua New Guinea

Altitude: 1350 M

Soil Type: Volcanic Loam

Process: Fully washed and dried in the sun.

Certification/Grading: FT

Roast: Medium

Tasting Profile: Salted caramel, silky sweet, citrus

Grower: Cooperativa Agricola de Servicisios Norandino

Variety: Caturra, Bourpon, Catuai, Pache, & Catimor

Region: Piura, Amazonas, Peru

Altitude: 1100-1700 M

Soil Type: Clay Minerals

Process: Gully washed and dried in the sun.

Certification/Grading: Swiss

Roast: Medium

Tasting Profile: Caramel, smooth, citrus

Grower: Cooperativa Agricola de Servicisios Norandino

Variety: Caturra, Bourpon, Catuai, Pache, & Catimor

Region: Piura, Amazonas, Peru

Altitude: 1100-1700 M

Soil Type: Clay Minerals

Process: Gully washed and dried in the sun and decaffeinated using the Swiss Water Process.

Certification/Grading: SHG/EP

Roast: Medium

Tasting Profile: Cocoa, floral and citrus tones.

Grower: Smallholder farmers from Molino Norte

Variety: Yellow and Red CAtuai, Catimor & Parainema

Region: Molino Norte, Matagalpa, Nicaragua

Altitude: 900-1590 M

Soil Type: Clay Minerals

Process: Fully washed, fermented for 12-14 hours and then dried on patios and raised beds

Certification/Grading: Natural

Roast: Med-light

Tasting Profile: Milk chocolate, fruity, caramel

Grower: Smallholder farmers from thee Sidama zone.

Variety: Indigenous Heirloom Cultivars

Region: Sidama Zone, Ethiopia

Altitude: 1700-1900 M

Soil Type: Nitisols

Process: Full natural, sorted by hand. Dried on raised beds.

Certification/Grading: Natural

Roast: Medium

Tasting Profile: Elegant, smooth cup with cocoa notes.

Grower: Fazenda Santa Barbara, Sao Francisco, Santo Antonio

Variety: Catuai and Mundo Novo

Region: Parana and Sao Paulo Brazil

Altitude: 750-1050 M

Soil Type: Volcanic Loam

Process: Pulped natural and dried in the Sun

Certification/Grading: SHB

Roast: Medium

Tasting Profile: Dark chocolate, bright fruit, butterscotch.

Grower: Smallholder farmers from Antigua

Variety: Bourbon, Catuai, Caturra, & Typica

Region: Antigua Guatemala

Altitude: 1200-1616 M

Soil Type: Volcanic Loam

Process: Fully washed and sun dried.

Certification/Grading: EP

Roast: Medium

Tasting Profile: Dried orange, berry, chocolate

Grower: Smallholder farmers from Medellin

Variety: Castillo, Caturra, Colombia, & Typica

Region: Medellin, Antioquia, Colombia

Altitude: 1300-1500 M

Soil Type: Volcanic Loam

Process: Fully washed and dried in solar dryers to protect the coffee from rain.

Certification/Grading: EP

Roast: Medium

Tasting Profile: Chocolate, cinnamon, green apple.

Grower: Coffee growers from Chiapas and Oaxaca

Variety: Typica, Criollo, Bourbon, Mundo Novo, Caturra

Region: Chipias and Oaxaca, Mexico

Altitude: 900-1000 M

Soil Type: Clay Minerals

Process: Fully washed and sun dried.

Certification/Grading: SHG/EP

Roast: Medium-dark

Tasting Profile: Caramel, spice, brown sugar.

Grower: 1500 grower

Variety: Bourbon, Catuai, Caturra, Lempira, & Typica

Region: Marcala, La Paz, Honduras

Altitude: 1300-1700 M

Soil Type: Clay Minerals

Process: Fully washed and sun dried.

 

Roast: Med-dark

Tasting Profile: Dark chocolate, molasses, brown sugar

Grower: Smallholder farmers from Kintamani

Variety: Bourbon, Typica, Catimor

Region: Kintamani, Bali, Indonesia

Altitude: 1200-1600 M

Soil Type: Volcanic Loam

Process: Hand picked, wet-hulled and dried on raised beds.