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Brazil Ipanema Microlot RFA
Region: Serra de Mantiqueira Mountains
Processing: Pulped Natural
Cupping Score: 84
Varietal: Yellow Catuai
Rainforest Alliance
Big nuts with a hazelnut blast! Sweet cup with caramel, cocoa and hazelnuts throughout. Bright lemon acid and a syrupy body.
Brazil Microlot BGN Carvalho
Farm: Fazenda Fazendinha
Variety: Mundo Novo
Region: South Minas Gerais
Processing: Natural
Altitude: 950 masl
Brazil Microlot BGN Gomes
Farm: Sitio Tres Irmaos
Variety: Red Catuai
City: Alterosa, Southeast of Minas Gerais
Processing: Pulped Natural
Altitude: 950 - 1,200 masl
Brazil Microlot BGN Jamil
Farm: Jamil de Paula
Variety: Mundo Novo
Region: Sul de Minas
Processing: Natural
Altitude: 1,000 masl
Colombia Chilli Bourbon Microlot
Farmer: Leonar Mosquera
Processing: Dry Fermentation
Cupping Score: 88
A very floral coffee, with rounded body with notes of jasmine & panela sugar. Lingering aftertaste.
Colombia El Mirador Orange
Varietal: Bourbon
Processing: Washed
Altitude: 1,700 masl
Cupping Score: 88
Floral and citrus aromas with a delicious, creamy and round mouth feel. This unique varietal is very textural and vibrant, with sparkling citrus acidity, rich brown sugar sweetness and flavours of citrus, orange sherbet, apricot, peach and caramel.
Colombia Java Nat El Roble Microlot
Varietal: Java
Processing: Natural
Cupping Score: 88.75
Floral coffee, with rounded body, orange acidity with beautiful notes of peach, jasmine and mango
Colombia La Riviera Microlot
Varietal: Red Bourbon
Processing: Natural
Cupping Score: 89
Floral aroma with rounded body, crispy acidity & notes of straberry & plum. Finished with fudge-like sweetness.
Colombia Microlot La Gitana
Variety: Castillo
Processing: Natural
Cupping Score: 87.5
Aromatic coffee, with rounded body , crispy acidity & notes of stonefruit & berries.
Colombia Popayan Reserve
Region: Popayan
Varietal: Caturra
Processing: Fully Washed
Altitude: 1,700 masl
Medium to bright acidity, tropical fragrance, Sweet chocolate notes and full bodied.
El Salvador Elisa Aguilar, Las Ventanas
Cupping Score: 87.75
Varietal: Pacamara
Processing: Honey
Altitude: 1,500 masl
This coffee was sourced at our Best of El Salvador Auction 2017. With aromas of sweet dried fruits this coffee presented flavours of raspberry, lemonade, mango, strawberry, raisins and orange. It has a bright citric acidity, quite complex and zesty. Its structure is elegant and presents a smooth mouthfeel with a lemongrass and floral aftertaste.
El Salvador Ever Dias, Finca Milaydi
PO’s Best of El Salvador #1 WINNING FARM 2016 & 2017
Cupping Score: 88
Varietal: Pacamara
Processing: Honey
Altitude: 1,500 masl
The honey process brought on this lot a creamy texture paired with a rich sweetness and full weight. This coffee has flavours of fuji apple, raw sugar, orange and black tea.
El Salvador Jorge Raul Rivera, Santa Rosa Nat
Cupping Score: 88
Varietal: Pacamara
Altitude: 1,500 masl
Processing: Natural
Cup Of Excellent: No.1 Winning Farm 2014 & 2017
The honey process brought to this lot a very intense rich sweetness. With aromas of raw sugar & orange peel this coffee presented flavours of berries, plum, red apple with white floral notes.
El Salvador Jorge Raul Rivera, Semi-Washed
Cup Of Excellent No.1 Winning Farm 2014 & 2017
Cupping Score: 90
Varietal: Pacamara
Processing: Semi-Washed
Altitude: 1,500 masl
Sweet fruit aromatics with a complex malic acidity. This coffee presents flavours of white tea, blackcurrant, plum jam, and hints of red apple. The mouthfeel is creamy and aftertaste is rich and sweet.
El Salvador Jose Diaz, Hondurita
Winner #2 Best of El Salvador 2017
Varietal: Pacas
Processing: Semi-Washed
Altitude: 1,500 masl
Cupping Score: 88.5
This coffee was sourced at our supplier's Best of El Salvador Auction 2017. It shows sweet vanilla and coffee cascara aromatics with flavours of watermelon, cherry, rose water, grapes and mango. Mouthfeel is smooth and silky with hints of red apple and lychee towards the end.
Ethiopia Guji Masina Red
Processing: Natural
Altitude: 1,950-2,300 masl
Varietal: Heirloom
Cupping Score: 89.50
Berry aromatics with flavours of raspberry, peach, cascara, pineapple, apricot, blueberry, caramel, & strawberry.
Ethiopia Guji Orange
Sweet and citric aromatics with flavours of raspberry pineapple, mandarin, lemongrass, orange, jasmine, sparkling grape, milk choc texture, plum, rosehip and apricot
Altitude: 1,950-2,300 masl
Varietal: Heirloom
Processing: Washed
Cupping Score: 88
Ethiopia Wush Wush
Processing: Washed
Cupping Score: 88
Varietal: Heirloom
Altitude: 1,950-2,100 masl
Intense floral aromatics with flavours of bergamot, mandarin, orange jam, black tea and a long vibrant finish.
Ethiopia Yirgacheffe Autumn
Varietal: Heirloom
Processing: Natural
Altitude: 1,950 - 2,300 masl
Cupping Score: 88.5
Intense aromatics of red and orange coloured fruit are paired with raspberry acidity and big sweetness. This coffee has a creamy mouthfeel, flavours of pinot, raspberry, papaya, peach, blueberry, strawberry, mandarin and long, sweet finish.
Ethiopia Yirgacheffe Chire White
Processing: Washed
Altitude: 1,950-2,300 masl
Cupping Score: 89.5
Very clean and crisp aromatics, with flavours of white tea, lemongrass, apricot, white peach, very sweet mandarin, orange and jasmine.
Ethiopian Yirgacheffe Areka
Cupping Score: 91
Altitude: 1,950 - 2,300 masl
An intense fruit bomb. Clean & jammy coffee with big fruit & berry aromatics. Vibrant acidity with candy sweetness & deep flavour notes reminiscent of red & purple fruits like plum, blueberry, ripe peach & black currant.
Honduras Finca Cheli, Nelson Ramirez
Varietal: Catuai Pacas
Processing: Washed
Altitude: 1,300 - 1,500 masl
Cupping Score: 85
Medium weight with sweet aromatics and bright, citric acidity. This coffee is round and clean with a creamy mouth feel and flavours of yellow stone fruit, apricot, milk chocolate, orange and hints of spice.
Honduras Regional Marcala
Varietal: Catuai-Pacas, Lempira
Processing: Washed
Altitude: 1,300 - 1500 masl
Cupping Score: 84
This blend from Marcala presents flavours of lime, orange, caramel, red apple and plums. Balancing with medium to full body. This coffee has a creamy mouthfeel, citric acidity and a long chocolate aftertaste.
Panama Cascara Jamison Savage Geisha Finca Deborah
NOT COFFEE BEANS but Natural Coffee Cherry
Varietal: Geisha
Altitude: 1,700 - 1,800 masl
Delicate and delicious, this cascara presents flavours of white tea, honey sweetness, simple syrup and white florals like jasmine and chamomile. Very intense florals and peach notes.