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Status: In stock Process: Natural Cup score: 81.0 Cupping notes: Nuts, Milk Chocolate, Sweet Caramel, Smooth, Velvety, Medium Body Body: Medium Aftertaste: Smooth and Sweet Acidity: Low-toned Balance: Well Balanced Best for: Cold Brew, Drip, Moka Pot, French Press Recommended roast: Medium Producer: A Reserva Origin: Brazil Region: Cerrado Mineiro Surrounding vegetation: Banana Trees, Plantain, Fruit Trees Elevation: 1000ft. Varietal: Topázio MG 1190 |
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Status: Afloat Process: Fully-Washed Cup score: 84.0 Cupping notes: Bright acidity, harmonious blend of floral, fruit, and berry with a lingering black currant and wine-like finish. Body: Medium-Full Aftertaste: Sweet and Lingering Acidity: Bright and Lively Balance: Well Balanced Best for: Espresso, Cold Brew, Drip Recommended roast: Medium Producer: Kenyan Coops Origin: Kenya Region: Central Kenya Surrounding vegetation: Macademia, Maize, Dairy Cattle Elevation: 1700ft. Varietal: SL-28, SL-34, Ruiru 11, Batian |
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Status: In stock Process: Winey Cup score: 91.0 Cupping notes: Fruity notes with aromatic lavender, rich vegetal cocoa with subtle molasses hints. Body: Medium Aftertaste: Lingering Cacao and Molasses Acidity: Delicate Balance: Well Balanced Best for: Drip, Pour Over, French Press Recommended roast: Light-Medium, Medium Producer: Coffea Diversa Origin: Costa Rica Region: Biolley Surrounding vegetation: Cedar Trees, Banana Trees, Ingas, Avocados Elevation: 4528ft. Varietal: Gesha |
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Status: In stock Process: Fully-Washed Cup score: 86.0 Cupping notes: Honey, Floral, Creamy Hazelnut & Soft Body: Voluptuous Aftertaste: Sweet and Lingering Acidity: Low to Medium Balance: Well Balanced Best for: French Press, Percolator, Pour Over Recommended roast: Medium, Medium-Dark Producer: Clydesdale Estate Origin: Jamaica Region: Clydesdale Estate Surrounding vegetation: Palm Trees, Plantain, Guava, Banana Trees Elevation: 3500ft. Varietal: Arabica Typica Certifications: Jamaica Blue Mountain® Coffee |
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Status: In stock Process: Decaffeinated Cupping notes: Brown sugar sweetness, baked orchard fruits, and spiced apple hints with a medium, velvety body, bright acidity, and a lingering spiced apple finish. Body: Full Aftertaste: Long and Rich Finish Acidity: Bright and Lively Balance: Well Balanced Best for: All Brewing Methods Producer: Colombian Coops Origin: Colombia Region: Caldas Surrounding vegetation: Plantain, Shade Trees, Fruit Trees Elevation: 1800ft. Varietal: Caturra, Colombia, Castillo |
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Status: Afloat Process: Fully-Washed Cup score: 84.5 Cupping notes: Mint, Vanilla, Caramel, Spices, Sweet Chocolate, Lemongrass Body: Medium Aftertaste: Lingering Cacao and Lemongrass Acidity: Bright Citric Balance: Slightly Fruit Forward Best for: Pour Over Recommended roast: Light-Medium, Medium Origin: Colombia Region: Cauca Elevation: 1720ft. Varietal: Colombia, Catimor, Cenicafé1 |
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Status: Afloat Process: Fully-Washed Cup score: 84.5 Cupping notes: Caramel fragrance with nutty, almond, and corozo notes; dark chocolate aroma with honey, spice, and floral hints. Body: Medium Aftertaste: Short Acidity: Citric Acidity Balance: Well Balanced Best for: All Brewing Methods Recommended roast: Medium Producer: Cooperativa de Caficultores Manizales Origin: Colombia Region: Caldas Surrounding vegetation: Plantain, Shade Trees, Banana Trees, Fruit Trees Elevation: 1700ft. Varietal: Colombia, Castillo |
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Status: In stock Process: Natural Cup score: 86.0 Cupping notes: Citrus, chocolate, tropical fruits, with undertones of jasmine and a caramel finish Body: Medium Aftertaste: Pleasant Lingering Fruit-like Finish Acidity: Bright Acidity Balance: Well Balanced Best for: All Brewing Methods Recommended roast: Medium Producer: Finca La Rosalia Origin: Costa Rica Region: Tres Rios Surrounding vegetation: Plantain, Shade Trees, Fruit Trees Elevation: 1550ft. Varietal: Caturra |
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Status: In stock Process: Honey Process Cup score: 85.5 Cupping notes: Raspberry, tropical fruit, honey, chocolate, and roasted almond with a lingering sweet finish. Body: Medium-Full Aftertaste: Sweet and Lingering Acidity: Bright and Balanced Balance: Well Balanced Best for: All Brewing Methods Recommended roast: Medium Producer: Finca La Rosalia Origin: Costa Rica Region: Tres Rios Surrounding vegetation: Shade Trees, Plantain, Fruit Trees Elevation: 1550ft. Varietal: Caturra |
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Status: In stock Process: Honey Process Cup score: 87.0 Cupping notes: Sweet and nutty with vibrant fruity and floral notes, this coffee offers a medium-to-full body, bright acidity, well balanced, and a lingering caramel-chocolate aftertaste. Body: Medium-Full Aftertaste: Pleasant Lingering Fruit-like Finish Acidity: Bright Acidity Balance: Juicy and Balanced Best for: All Brewing Methods Recommended roast: Medium Producer: Finca La Isabella Origin: Costa Rica Region: Tres Rios Surrounding vegetation: Plantain, Shade Trees, Guava, Fruit Trees Elevation: 1600ft. Varietal: Milenio |
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Status: In stock Process: Winey Cup score: 85.0 Cupping notes: Toffee sweet with, strawberry and tropical jam, and floral undertones in the aroma. Body: Smooth Aftertaste: Long and Rich Finish Acidity: Flowers Influence Best for: Espresso, Cold Brew, French Press, Pour Over Recommended roast: Medium, Medium-Dark Producer: Nuevo Mundo Origin: Dominican Republic Region: Sierra Central Elevation: 1450ft. Varietal: Caturra |
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Status: In stock Process: Fully-Washed Cup score: 83.75 Cupping notes: Bright Lemon, Sweet Orange and Mango spice, Tea rose, with hints of toffee Body: Smooth Aftertaste: Short Acidity: Low-toned Best for: Espresso, Cold Brew, French Press Recommended roast: Medium, Medium-Dark Producer: Samir Estate Origin: Dominican Republic Region: San Jose de Ocoa Elevation: 950ft. Varietal: Caturra, Catuai |
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Status: Out of stock Process: Fully-Washed Cup score: 84.0 Cupping notes: Malt, Earthy, Dark chocolate, Raisin, Nutty Body: Voluptuous Aftertaste: Quick and Chocolaty Acidity: Soft & Muted Balance: Well Balanced Best for: Espresso, French Press, Drip Recommended roast: Dark Producer: Kok Ki Chante Origin: Haiti Region: Kolen Surrounding vegetation: Banana Trees, Plantain, Grapefruit, Avocados Elevation: 1300ft. Varietal: Caturra |
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Status: Afloat Process: Fully-Washed Cup score: 86.0 Cupping notes: Sweet, Nutty, Macadamian-like & Floral Body: Silky Aftertaste: Smooth and Sweet Acidity: Low to Medium Balance: Well Balanced Best for: Cold Brew, Drip, Moka Pot, French Press Recommended roast: Medium Producer: Cancino Family Kona Origin: USA Region: Kona Surrounding vegetation: Banana Trees, Banyan Trees, Hala Trees Elevation: 1580ft. Varietal: Guadeloupe Typica Certifications: 100% Kona |
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Status: In stock Process: Washed and natural Cup score: 87.0 Cupping notes: Honey, Floral, Creamy Hazelnut & Soft Body: Smooth, Full Aftertaste: Sweet and Lingering Acidity: Low to Medium Balance: Well Balanced Best for: French Press, Percolator, Pour Over Recommended roast: Medium-Dark Producer: Clifton Mount Estate Origin: Jamaica Region: Clifton Mount Estate Surrounding vegetation: Palm Trees, Plantain, Shade Trees, Flowers Varietal: Arabica Typica Certifications: Rainforest Alliance, Jamaica Blue Mountain® Coffee |
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Status: Out of stock Process: Fully-Washed Cup score: 84.0 Cupping notes: Milk chocolate, Butter/Cream, Maple syrup & Brown sugar Body: Voluptuous Aftertaste: Quick and Chocolaty Acidity: Mild, Citric, Malic Balance: Well Balanced Best for: Espresso, French Press, Drip Recommended roast: Dark Producer: Kok Ki Chante Origin: Haiti Region: Kolen Surrounding vegetation: Banana Trees, Plantain, Grapefruit, Avocados Elevation: 3700ft. Varietal: Arabica Typica, Caturra |
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Status: In stock Process: Fully-Washed Cup score: 87.0 Cupping notes: Bright acidity with notes of red berries, roses, raisin, and blackberry, finishing with blackcurrant jam and a hint of dark chocolate. Body: Medium-Full Aftertaste: Sweet and Lingering Acidity: Bright Acidity Balance: Well Balanced Best for: Espresso, Cold Brew, Drip Recommended roast: Medium Producer: Kenya Ndaro-Ini Origin: Kenya Region: Nyeri Surrounding vegetation: Macademia, Maize, Dairy Cattle Elevation: 1800ft. Varietal: SL-28, SL-34, Ruiru 11, Batian |
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