Origin: Uganda, Colombia, Ethiopia Cup Profile: Jasmine, red berries, milk chocolate
Origin: Brazil , Ethiopia, Nicaragua, Guatemala
Cup Profile: Chocolate, caramel, hazelnut, sweet acidity, long aftertaste
Region / Farm: Tarazu / Juanachut Variety: Caturra Process: Anaerobic fermentation Altitude: 1700 masl Cup Profile: Sweet, comple, cinnamon, dried fruits, long aftertaste
Origin: Chaipa, Yajalon, Tumpala Variety: Caturra, Typica, Bourbon Process: Swiss water Altitude: 1200 - 1600masl Cup Profile: Notes of cocoa,walnut, clean
Region: West Arsi / Deso Variety: Heirloom Gr1 Process: Natural Altitude: 1900 masl Cup Profile: Apricot & orange flavors, chocolate finish, full body, citrus acidity
