Κατάστημα

Producer: Various, Yunnan
Altitude: 1400-1600m
Variety: Catimor
Processing Method: Fully Washed

Cup Profile:

Dried Fruit, Apple, Chocolate, Brown sugar

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: 1650m
Farm: Finca Carrizal & Solis & Cordero Micromill
Variety: Red Catuai
Processing method: Red Honey

Cup profile: Mild, sweet & clean with Cocoa, Honey, Strawberry, Lemon, Tropical Fruit

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: Finca Madre Tierra & Finca Lemus
Altitude: 1200m
Variety: Tabi
Processing method: Honey

Cup profile: Notes of Grapefruit, aromas of dark chocolate & Cinnamon , enriched with roasted almonds & Kiwi , aftertaste Brown Sugar & Plum

FARM: Idido Station
ALTITUDE: 1960–2090 m
VARIETY: JARC Varieties, Local Landraces
METHOD: Natural

Cup Profile: Berries, Milk Chocolate, Strawberry, Cream

Farm: Frinsa Estate
Altitude: 1350-1800m
Variety: Sigararutang, Andungsari, Timtim, Ateng Super, Borbor
Processing Method: Semi Anaerobic Natural

Cup Profile:
Complex acetic acidity, very layrered. Natural wine like fruit, super clean & clear. Lots of mouthfeel, good integrated sour-candy sweetness. Cherry, soda like

Producer: Various smallholder farmer members of Ndumberi Farmers Cooperative Society
Altitude: 1520–2200 m
Variety: SL-28, SL-34
Processing method: Washed

Cup Profile: Sugary sweetness & mouthfeel with intense, juicy, fruit acidity, lots of tropical fruit with blackberry, ripe, dark cherry, green grape, coffee cherry, perfumed florals & rich caramel flavors

Producer: Finca Aurora
Altitude: 1200-1400m
Variety: Parainema
Processing method: Natural

Cup Profine: Winey, Dark Chocolate, Peach, Brown Sugar

Producer: Lyamungo Estate
Altitude: 1305-1480m
Variety: Bourbon, KP 423, KP F6, Kent
Processing method: Washed

Savory with strong tart acidity & coffee flavor

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

Farm: Finca La Estanzuela
Altitude: 1100m
Variety: Sarchimor
Processing method: Fully Washed

Full body, sweet mouthfeel. Particularly delicate taste and dark chocolate aftertaste. A feast of cane, brown sugar & stone fruit

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

Producer: Masha Washing Station
Altitude: 1672m
Variety: Red Bourbon
Processing Method: Fully Washed

Super sweet with interesting mix of flavors of hibiscus, Citrus fruit, Butter, Dark Chocolate