Farms
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Costa Rica
CUPPING NOTES: Pineapple Juice, Blackberry, Almond Bright Sweet and Complex
REGION: San Marcos de Tarrazú, San José, Costa Rica
ALTITUDE: 1300 – 1600 MASL
PROCESS: Fully Washed and Dried in the Sun
VARIETAL: Caturra, Catuai
SOIL: Volcanic Loam
Ethiopia
CUPPING NOTES: Bright Acidity, Delicate Body, Caramel, Vanilla, Floral, Berry
REGION: Sidama
ALTITUDE: 2,000-2,200 M
PROCESS: Natural and Sun Dried
VARIETALS: Local Heirloom - Sidamo
Guatemala
CUPPING NOTES: Medium Acidity, Medium Body, Lemon/Lime, Nougat, Brown Sugar
GROWER: 400 Producers from Huehuetenango
REGION: Huehuetenango, Guatemala
ALTITUDE: 1,800-2,000 MASL
PROCESS:Fully Washed and Dried in the Sun and in Mechanical Dryers
VARIETLAS: Bourbon, Catuai, and Caturra
SOIL: Clay Minerals
Peru
CUPPING NOTES: Medium Acidity, Smooth Body, Lemon, Herbal, Chocolate
GRADE: Grade 1, SHG, EP
REGION: Amazonas
ALTITUDE: 1,600-1,800 M
PROCESS: Washed
VARIETALS: Typica, Castillo, Bourbon, and Catimor
Brazil
CUPPING NOTES: Medium Acidity, Smooth Body, Mandarin Orange, Chocolate, Clean Finish
GRADE: SSFC 17/18
REGION: Sul de Minas
ALTITUDE: 950-1,100 M
PROCESSING: Natural
VARIETALS: Mundo Novo, Catuai, Icatu, and Bourbon
Robusta
CUPPING NOTES: Cacao, Brazil Nut, Malt, Rich, Smooth, Heavy Body
ALTITUDE: 800 – 1200 MASL
SOIL: Volcanic loam
REGION: Garut Regency, West Java Province, Indonesia
PROCESS: Full natural
HARVEST: May - September
VARIETALS: Huni & Lampung Robusta