Single Origin Coffee Beans
Brazil Adalgisa Vilela
Cupping Score: 84
Processing: Natural
Altitude: 900 – 1,100 masl
Beautiful sweet syrupy coffee with macadamia & caramel flavours. Full bodied with a hint of chocolate & molasses.
Brazil Maria Dutra Bandeira Branca Topazio
Region: Southern Minas Gerais
Altitude: 1,180 masl
Cupping Score: 88
Processing: Natural
Varietal: Yellow Catuai, Mundo Nova, Topazio & Yellow Bourbon
Sweet plum & grape with full body & pleasant creamy chocolate finish.
Colombia Amaga Antioquia
Processing: Washed
Region: Amagá, Antioquia
Variety: Castillo
Altitude: 1,850m-1,900 masl
Notes: Caramel, orange, chocolate chip & clean finish.
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 Buritica Antioquia
Processing: Washed
Region: Buriticá, Antioquia
Variety: Castillo, Caturra, Typica
Altitude: 1,700 - 2,000 masl
Notes: Milk chocolate, roasted almonds, honey & caramel.
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: 1,800 masl
Notes: Bold with grape acidity, red wine & red cherry.
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 Jairo Arcila Santa Monica
Cupping Score: 88.5
Varietal: Caturra
Processing: Cinnamon Washed
Notes: Cinnamon, figs, panela, red apple & orange peel.
Colombia Javier Rubio El Libano
Cupping Score: 88
Varietal: Yellow Bourbon
Processing: Washed
Notes: Floral with sweet orange & white chocolate.
Colombia Popayan Reserved
Region: Popayan
Varietal: Caturra
Processing: Fully Washed
Altitude: 1,700 masl
Medium to bright acidity, tropical fragrance. Sweet chocolate notes and full bodied.
Colombia Ubaque
Cupping Score: 86.5
Varietal: Castillo
Processing: Washed
Floral coffee with meduim body, apple acidity & an elegant syrupy aftertaste.
Ecuador Santa Gertrudis Caturra Honey
Processing: Honey
Cupping Score: 85.5
Altitude: 1,300-1,900 masl
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: 1,300-1,900 masl
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: 1,500 masl
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: 1,550 masl
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: 1,950-2,300 masl
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: 1,950-2,300 masl
Pink floral, rose, strawberry, red plums, orange. This coffee has a juicy mouthfeel & it’s very balanced & clean.
Ethiopia Yirgacheffe Hafursa Natural
Cupping Score: 86
Altitude: 1,900 masl
Varietal: Heirloom
Beautiful rich notes of berries, orange & soft texture with sweet finish.
Honduras Regional La Paz “La Duenda”
Cupping Score: 85
Processing: Washed
Varietal: Catuai/Caturra/Bourbon
Altitude: 1,400 - 1,800 masl
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: 1,150-1,350 masl
Beautiful sweet red fruits aromas with juicy texture. Flavours of cherry, citrus, plum & red apple.
PNG Kaw Kaw Mountain
Cupping Score: 86 Varietal: Bourbon Processing: Washed Altitude: 1,300 masl Dark chocolate & nuts in the aroma leading to remarkable citrus & red fruit flavours. A full bodied & sweet with hints of nectarine, red apple & orange.