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: Welida, Yirgacheffee

ALTITUDE:2150 m
VARIETY: Heirloom
METHOD: Natural

Cup Profile:  Passion Fruit, pineapple, jasmin, black tea, Papaya, Caramel, Honey, Almonds

Producer: La Libertad, Huhuetenango

Altitude: 1300-1600m

Variety: Caturra & Bourbon

Method: Washed

Cup Profile: Red Fruits, vanilla sponge, cocoa, nice body

Producer: El Pitarillo, Corquin, Copan

Altitude:  1250m

Variety: Red Catuai

Processing method: Washed

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

Farmer:  Brayan Alvear / Las Palmas

Altitude: 1400-1600m

Variety: Caturra, Castillo & Colombia

Process: Co- Fermented with fruits

Cup Profile: Citric, Pomegranate, Brown Sugar, Passion Fruit

Farm: Karimikui AA
Altitude: 1600-1900m
Variety: Sl 28, Sl 14
Processing method: Washed

Cup Profile: Apple, Lemon, Black Tea & Caramel

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