Colombia Farmer's Lot Huila...

Origin: Colombia Region: Huila Farmer's Lot Farm: Farm Cooperative Roast: Medium - Light Acidit...

Origin: Colombia Region: Huila Farmer's Lot Farm: Farm Cooperative Roast: Medium - Light Acidity Profile: Medium - High Altitude: 1500 m - 1800 m  Variety:  Caturra Process: Natural Fermentation and Patio Dry This wonderful coffee presents truly remarkable notes of raisins, sweet cocoa with fresh floral notes, due to natural process in which the bean stays in touch with the cherry for about 24 hours. This coffee achieves its beautiful fresh and sweet notes making it one of our favorites so ...

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...

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...

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....