New Arrivals

Fortitude
Brazil Bom Jesus Natural

Region: Alta Mogiana, Sao Paulo

Altitude: 1,250 masl

Varietal: Yellow Bourbon

Clean & balanced, with fruits notes towards papaya & melons in a malt & molasses base. Creamy & full body, its aroma resemble dry fruit.

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Brazil Sao Silvestre Pulped-Natural

Region: High Cerrado, Minas Gerais

Altitude: 1,200 masl

Varietal: Yellow Catuai

Vanilla base, chocolate finishing, cola acidity in a toffee malic coffee. Microlot from the "Best of Cerrado 2016" batch. Long & pleasant finish in a complex mix of flavours.

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El Salvador Finca La Providencia

Cupping Score: 86.5

Altitude: 1,200 - 1,300 masl

Varietal: Caturra

Processing: Red Honey

This coffee has aromatics of sweet apricot followed by honey sweetness & orange-like acidity. Creamy and delicate mouth feel & medium weight are paired with flavours of lime, orange, caramel, panela, apricot & a hint of florals with a smooth finish.

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El Salvador Roberto Ortiz, Finca La Avila

Cupping Score: 87

Altitude: 1,500 masl

Varietal: Bourbon

Processing: Washed

Aromatics of mandarin & cherry with sparkling, plum-like malic acidity. This auction lot is smooth, round and delicate with medium weight & flavours of red apple, honey, guava, mandarin, black cherry, butterscotch & malt & a long finish.

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Ethiopia Sidamo DECAF

Processing: Washed, Swiss Water

Altitude: 1,800 masl

Varietal: Mixed Heirloom Farm

Chocolate and lemon upfront. Stone fruit acidity and flavour leads to a creamy body and bakers cocoa finish.

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Honduras Juan Rodriguez Finca El Manzano

Cupping Score: 86.8

Altitude: 1,500 masl

Varietal: Red Catuai

Processing: Washed

Wonderful aromatics of peach with plum acidity & a juicy mouth feel. This coffee is medium weight and creamy, with honey sweetness & flavours of stone fruit, chocolate, peach, melon, grape, mandarin & black currant.

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Indonesia Sumatra DECAF

Processing: Washed, Swiss Water

Altitude: 1,000 - 1,500 masl

Varietal: Typica

A dark complex cup showing Indonesian characteristics. Orange and grapefruit acidity. Toasty notes of earth, spice, toffee and nuts.

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Peru DECAF ORGANIC

Processing: Washed, Swiss Water

Varietal: Caturra, Typica, Bourbon

Altitude: 1,200-1,600 masl

Juicy cup with a crisp citrus acid upfront. Medium body through to a bakers cocoa and malt finish.

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