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: 1450-1600m
Producer: Oscar and Francisca Chacon
Variety: Caturra , Catuai, Villa Sarchi
Processing method: Honey

Cup profile: Mild, sweet & clean with fresh fruit, brown sugar & lemongrass flavors

Producer: Jonathan Sanchez

Altitude: 1600m

Variety: Mixed of Catimor hybrids

Processing method: Natural

Cup profile: Red berries, dark cocoa & chocolate, strawberry , blood orange & raisins, the aftertaste is gifted by a pleasant & gentle alcoholic note

Farm: Kayu Aro, Mountain Kerinci
Altitude: 1300-1650m
Variety: Andung Sari, Sigarar Utang
Processing Method: Natural

Cup Profile:
Complex cup, notes ranging from caramel, cola berries and on the other side soft tea & floral notes. Good funkiness & soft vinegary brightness from the processing

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: 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.

Φάρμα/Περιοχή: Finca San José, Ocaña
Παραγωγός: Sanchez family
Υψόμετρο: 1900-1950m
Ποικιλία: Yellow Bourbon
Μέθοδος: Washed & fermented 48 to 72 hours in fresh water

Cup profile: Fresh fruit, dried fruit, cereals, pear, rainsins, cashews, pecans, muesli, a pleasant hint of butter and malt cookie persists in the aftertaste

Farm : Huabal, Cajamarca
Altitude: 1700m-1900m
Producer: Various smallholer farmers
Variety: Bourbon, Caturra, Catimor, Costa Rica, Typica
Processing Method: Washed

Tart & sweet with toffee, lots of lemon flavor & caramel