Products

Brazil

Organic Brazilian Coffee Medium Roast

Organic Brazilian Coffee Medium Roast

Ethiopia Yirgacheffe GR

Origin: Ethiopia Region: Yirgacheffe Farm: Bedhatu Jibicho Roast: Medium - Light Acidity Profile...

Origin: Ethiopia Region: Yirgacheffe Farm: Bedhatu Jibicho Roast: Medium - Light Acidity Profile: Medium - high Altitude: 1800 m - 1900 m  Variety: Heirloom Process: Triple washed, as we washed process is one of the most traditional methods to separate the bean from the fruit layer. The process consists of fermenting the coffee cherry first and then taking it through the turbulent water with the intention of removing the skin layer and the mucilage, leaving only the parchment and silverskin....

Guatemala

Origin: Organic Guatemala Region: Huehuetenango Farm: Guaya'b Cooperative Roast: Medium Acidity ...

Origin: Organic Guatemala Region: Huehuetenango Farm: Guaya'b Cooperative Roast: Medium Acidity Profile: Medium Altitude: 1300 m - 1650 m  Variety: Catuai / Caturra Process: Washed   Washed process is one of the most traditional methods to separate the bean from the fruit layer. The process consists of fermenting the coffee cherry first and then taking it through the turbulent water with the intention of removing the skin layer and the mucilage, leaving only the parchment and silverskin. The...

Sumatra

Origin: Organic Sumatran coffee Region: Takengon province Farm: All female Ketiara cooperative Ro...

Origin: Organic Sumatran coffee Region: Takengon province Farm: All female Ketiara cooperative Roast: Dark Acidity Profile: Low Altitude: 1300 m - 1600 m  Variety: Timor hybrid Process: Wet Hulled and Patio Dry Wet hulling is a traditional method used in Indonesia to remove the parchment layer from the bean. First, the bean goes through a fermentation process overnight in concrete water tanks. This allows the bean to break down the pectin in the mucilage with the intention of easing the remov...