Single Origin Coffee Beans
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 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 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.
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.
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.
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.