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Brazil Bom Jesus Natural
Cupping Score: 86
Altitude: 1,250 masl
Varietal: Red Mundo, Novo
Region: Alta Mogiana
Juicy & sweet on a heavy body. Caramel & honey sweetness with notes of tangerine & red fruits. Slight roasted hazelnuts, with a round & clean finish.
Brazil Dolce Cerrado Natural
Cupping Score: 84
Varietal: Yellow Catuai
Altitude: 1,100 masl
Clean & full bodied coffee. Notes of dark chocolate with orange peel, with slight citrus acidity. Delicious vanilla and red fruits in a pleasant, sweet aftertaste.
Colombia Inza Microlot
Altitude: 1,750 - 1,850
Varietal: Caturra - Castillo
Processing: Washed
Sweet chocolate & caramel with a hint of floral notes. Smooth & well balanced body & acidity.
Colombia La Piragua
Cupping Score: 88
Farmer: Alexander Vargas
Varietal: Striped Bourbon
Processed: Washed
Altitude: 1,700 masl
Clean crisp citric dry aromas. Flavours of pineapple, Riesling grapes, passionfruit, white peaches and apricot. Green apple acidity, passionfruit, green apple, kiwi and china tea finish.
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 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 Excellence: 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.
Ethiopia Aricha Pink
Cupping Score: 88
Varietal: Heirloom
Altitude: 1,950 - 2,300 masl
Processing: Natural
With pink flower aromatics, this coffee present flavours of rose water, candy, bubblegum, strawberry & pineapple. It has a silky mouthfeel & a log sweet aftertaste.
Ethiopia Chelelektu Spring
Cupping Score: 88
Varietal: Heirloom
Altitude: 1,950 - 2,300 masl
Processing: Natural
Sweet, red fruit aromatics meet a citric acidity & creamy mouth feel. This coffee is called ‘Spring’ because it is vibrant & lively, with flavours of orange, grapefruit peel, strawberry jam, rose, & tropical notes like pineapple.
Ethiopia Guji Dimtu Estate
Cupping Score: 89
Varietal: Heirloom
Processing: Natural
Altitude: 1,850 - 2,000 masl
Red fruit aromatics are paired with orange acidity and a jammy mouth feel in this coffee from the Dimtu Estate. Full bodied with creamy texture, this coffee has flavours of rose, vanilla, mandarin, raspberry cordial, port, raisin, cherry and black currant and a long, sweet finish.
Ethiopia Guji Peaberry Purple
Cupping Score: 89
Varietal: Heirloom
Processing: Natural
Altitude: 1,950 - 2,300 masl
Dark berry aromatics, rich texture, medium weight with flavours of strawberry, mango, passionfruit, blueberry, lychee, crimson grape and a rich fructose like sweetness.
Ethiopia Keffa Wush Wush G1
Cupping Score: 87
Varietal: Heirloom
Processing: Washed
Altitude: 1,950 - 2,300 masl
Floral aromatics with flavours of bergamot, mandarin, orange jam, black tea and a long vibrant finish. Texture is juicy and aftertaste vibrant.
Ethiopia Meteku’s Kochere Supernatural ‘Blue Copper’
Cupping Score: 88
Varietal: Heirloom
Altitude: 1,950 - 2,300 masl
Processing: Natural
Flavours are a combination of high quality dark chocolate with dried blueberries. Very clean with rich sweetness & flavours while hot are of orange, mango skin, pineapple & raspberry, & as it cools it gets deeper & shows more dried blueberry & hints of pineapple.
Kenya Rukira AB
Processing: Washed
Altitude: 1,700-1,850 masl
Cupping Score: 88.5
This coffee biggest feature was its flavour profile. When hot: lemongrass, green apple, caramel, but when cooling down more red notes start to show: red apple, strawberry, cherry and red currant. Acidity is malic and it shines as a very elegant coffee.
Nicaragua Olman Valladarez Finca Miraflor
Varietal: Marsellesa
Processing: Natural
Altitude: 1,400 masl
Cupping Score: 87
A bold coffee with aromatics of red fruit & chocolate, juicy mouth feel & red apple acidity. Medium to full weight this coffee has flavours of red fruit like raspberry & strawberry, red apple as well as fig, black currant & dried fruit notes.
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.