Tasting Notes: Bakers Chocolate, Orange Peel, Juniper, Molasses Certification: Organic Region: Kintamani Highlands of Central Bali, Indonesia Altitude: 1,200-1,600 M Process: Hand Picked, Wet-hulled, Two-step Sun Dried on Raised Bed Variety: Bourbon, Typica,...
Tasting Notes: Bakers Chocolate, Orange Peel, Juniper, Molasses Certification: Organic Region: Kintamani Highlands of Central Bali, Indonesia Altitude: 1,200-1,600 M Process: Hand Picked, Wet-hulled, Two-step Sun Dried on Raised Bed Variety: Bourbon, Typica,...
Tasting Notes: Medium Acidity, Smooth Body, Mandarin Orange, Chocolate
Grade: SSFC 17/18
Region: Sul de Minas
Altitude: 950-1,100 M
Process: Natural
Variety: Mundo Novo, Catuai, Icatu, and Bourbon
Tasting Notes: Medium Acidity, Smooth Body, Mandarin Orange, Chocolate
Grade: SSFC 17/18
Region: Sul de Minas
Altitude: 950-1,100 M
Process: Natural
Variety: Mundo Novo, Catuai, Icatu, and Bourbon
Tasting Notes: Bright Acidity, Medium Body, Brown Spice, Brown Sugar, Stone Fruit Certification: Conventional Grade: SHB, EP Region: Perez Zeledon Region in Southern Costa Rica Altitude: 1,400-1,900 M Process: Washed and Sun Dried...
Tasting Notes: Bright Acidity, Medium Body, Brown Spice, Brown Sugar, Stone Fruit Certification: Conventional Grade: SHB, EP Region: Perez Zeledon Region in Southern Costa Rica Altitude: 1,400-1,900 M Process: Washed and Sun Dried...
July Coffee Of the Month Cupping Notes: Medium Acidity and Body, Floral, Brown Spice, Mild Raspberry Region: Yirgacheffe Process: Fully Washed and Dried on Raised Beds Varietal: Ethiopian Heirloom Altitude...
July Coffee Of the Month Cupping Notes: Medium Acidity and Body, Floral, Brown Spice, Mild Raspberry Region: Yirgacheffe Process: Fully Washed and Dried on Raised Beds Varietal: Ethiopian Heirloom Altitude...