Single Origin Coffee Beans
Brazil João Carlos Cabral De Almeida
Cupping Score: 82
Processing: Fully Washed
Region: Chapada De Minas, state of Minas Gerais
Variety: Catucai, Arara
Altitude: 900m
Notes: Sweet, chocolate, nutty, caramel with red fruits.
Colombia Amaga Antioquia
Processing: Washed
Region: Amagá, Antioquia
Variety: Castillo
Altitude: 1850m-1900m
Notes: Caramel, orange, chocolate chip & clean finish.
Colombia Anaerobic Luis Anibal Calderon
Notes: Roses, caramel, blueberry & dark chocolate
Cupping Score: 87.5
Varietal: Pink Bourbon
Processing: Anaerobic 200 washed
Farm: Villa Betulia
Altitude: 1500m-1600
Colombia Andres Guaca - Las Guacanas RUM AGED NATURAL
Varietal: Castillo
Processing: Rum Aged Natural
Cupping Score: 87.5
Notes: Rum, strawberry yogurt, floral, cardamom & orange.
Colombia El Indio
Cupping Score: 87
Varietal: Caturra
Processing: Natural
Notes: Passion fruit, chocolate, wine & orange.
Colombia El Penol
Cupping Score: 86.5
Processing: Washed
Varietal: Caturra, Castillo
Aromatic coffee with big body, complex acidity & notes of intense tropical fruits.
Colombia Felipe Arcila Jardines del Eden
Cupping Score: 87
Varietal: Castillo
Processing: Carbonic Maceration Washed
Altitude: 1800m
Notes: Bold with grape acidity, red wine & red cherry.
Colombia Felipe Henao El Mirador
Varietal: Chiroso
Processing: Anaerobic Washed
Cupping Score: 89.5
Notes: Red fruits, mint, lime & cardamon.
Colombia Gaitania
Aromatic coffee with rounded body. Flavours of tropical fruits, peach & vanilla.
Processing: Washed
Cupping Score: 86.5
Varietal: Caturra, Castillo
Colombia Ignacio Rodriguez - La Palmera RUM AGED NATURAL
Cupping Score: 87.5
Varietal: Variedad Colombia
Processing: Rum Aged Natural
Notes: Rum, dark chocolate, brown sugar & raspberry.
Colombia Luz Helena Salazar Maracay
Notes: Eucalyptus, rose tea, strawberry, orange & red apple.
Varietal: Pink Bourbon
Processing: Eucalyptus Honey
Cupping Score: 88
Colombia Madre Laura
Cupping Score: 85
Processing: Washed
Region: Jericó, Antioquia, Colombia
Variety: Dos Mil, Caturra, Castillo
Altitude: 1900-2000m
Notes: Chocolate, caramel, red fruits & orange acidity.
Colombia Rafael Amaya La Virginia
Varietal: Caturra
Processing: Extended Fermantation 200 hours
Cupping Score: 87.5
Notes: Floral, raspberry, nectarine & chocolate.
Colombia Thermal Stroke Jairo Arcila
Cupping Score: 87.5
Varietal: Caturra
Processing: Thermal Stroke Natural
Farm: Santa Monica
Notes: Dragon fruit, papaya, cherry, strawberry, molasses, nectarine & sweet chocolate.
DECAF Colombia Cordillera
Processing: Washed
Cupping Score: 85.5
Altitude: 1550m-1900m
Varietal: Castillo, Caturra
A sweet decaffeinated coffee that you won't even realize it is decaf with beautiful flavours of dried apricot, banana, orange, panela & sugarcane.
Ecuador Santa Gertrudis Caturra Honey
Processing: Honey
Cupping Score: 85.5
Altitude: 1300m-1900m
Sweet citrus & caramel like aromas with a clean juicy body. Flavours of sweet lime, orange juice, caramel & sweet nuts.
Ecuador Santa Gertrudis Caturra Washed
Cupping Score: 85.5
Processing: Washed
Altitude: 1300m-1900m
Sweet floral aromas, lime acidity & nice body. Flavours of lime, green tea & a hint of honeydew melon.
El Salvador Mauricio Salaverria Himalaya Pacamara
Cupping Score: 86.5
Processing: Natural
Altitude: 1500m
Medium to full weight with a thick texture; orange & peach-like acidity. Flavours of chocolate, honey, cooked orange, apricot, caramel with a sweet aftertaste.
El Salvador Mauricio Salaverria Himalaya Red Caturra
Cupping Score: 86.5
Processing: Natural
Altitude: 1550m
Delicious natural caturra, rich body & deep flavour. Notes of strawberry, raspberry, orange, raisin, plum, milk chocolate, dark grape & pinot noir.
Ethiopia Guji Shakisso G1 SPRING
Cupping Score: 86
Varietal: Heirloom
Processing: Natural
Altitude: 1950m-2300m
Pink & white floral, citric acidity with juicy mouth feel. Flavours of sweet orange, pineapple, passionfruit & strawberry.
Ethiopia Yirgacheffe G1 Gutity PINK
Cupping Score: 86
Varietal: Heirloom
Processing: Natural
Altitude: 1950m-2300m
Pink floral, rose, strawberry, red plums, orange. This coffee has a juicy mouthfeel & it’s very balanced & clean.
Honduras Regional La Paz “La Duenda”
Cupping Score: 85
Processing: Washed
Varietal: Catuai/Caturra/Bourbon
Altitude: 1400m-1800m
Medium to full weight body with aromas of orange & rich chocolate. Flavours of marmalade, mandarin, brown sugar & chocolate with a clean & balanced finish.
Nicaragua El Arbol Marsellesa
Cupping Score: 86.5
Processing: Natural
Altitude: 1150m-1350m
Beautiful sweet red fruits aromas with juicy texture. Flavours of cherry, citrus, plum & red apple.
Peru San Ignacio
Cupping Score: 87
Processing: Washed
Varietal: Caturra
Notes: White chocolate, panela, lime & dried fruit.
PNG Kaw Kaw Mountain
Cupping Score: 86
Varietal: Bourbon
Processing: Washed
Altitude: 1300m
Dark chocolate & nuts in the aroma leading to remarkable citrus & red fruit flavours. A full bodied & sweet with hints of nectarine, red apple & orange.