Κατάστημα

Producer: Various Smallholder Farmers in Huila
Altitude: 1200-2000m
Variety: Castillo, Caturra, Colombia
Processing Method: Washed

Cup Profile:

Sugary, sweet & tart with lots of praline flavor, caramelized sugar, chocolate

Altitude: 1400-2100m
Producer: Cauca, Tolima, Antiquia & Eje Cafetero
Variety: Several Colo,bian Varieties
Processing method: Fully Washed

Cup Profile: Apple, Dark Chocolate, Almond, Brown Sugar

FARM: Smallholder Farms from Gotiti kebele

ALTITUDE: 1950-2000m
VARIETY: Heirloom
METHOD: Natural

Cup Profile:  Chocoltate, Peach, Creamy

Producer: El Pitarillo, Corquin, Copan

Altitude:  1250m

Variety: Red Catuai

Processing method: Washed

Cup profile: Dark cherry. jasmine, lime, mango, bergamont, balanced acidity

Farm: Nyeri Hill Farm
Altitude: 1800m
Variety: Sl 28, Ruiru 11, Batian
Processing method: Fully Washed & sun dried on raised beds

Cup Profile: Sweet orange, pergamont, tea like, chocolate

Farm: Wahgi Valley, Western Highlands
Altitude: 1500-1800M
Producer: Smallholer farmers
Variety: Arusha, Bourbon, Typica
Processing method: Washed

Full and clean cup, very delicate taste and caramel feeling. An interesting mix of flavors of ripe tomatoes, cane and citrus.

Farm: Huila Timana
Altitude: 1200-2100m
Producer: Various smallholer farmers
Variety: Castillo, Caturra
Processing Method: Washed

Cup Profile: Juicy, soft & rich with rasberry, caramel, tart lemon & chocolate flavors

Altitude: 1200m
Producer: Ixhuation, Veracruz
Variety: Sarchimor, Gesha, Colombia
Processing method: Washed

Cup Profile: Pineapple, caramel, dark chocolate, sparkling lemon, juice acidity, peach, bergamont, liquorice, cocoa

Producer: Various Farmers Delivering to Huehuetenango
Altitude: 1400-1600m
Variety: Bourbon, Catuai, Caturra, Pache
Processing method: Fully Washed

Cup profile: Stone Fruit, Winey, Apple, Dark Chocolate

Farm: Gitwe 275
Altitude: 1760m
Variery: Red Bourbon
Processing Method: Honey

Cup Profile: Red currants, raisin, toffee, dark chocolate, marzipan & grapefruit