single origin. green. coffee beans. sourced from the East African to the South and Central American regions:
Ethiopia - Sidamo Origin: Ethiopia Region: Sidamo Producer: Smallholder farms, central washing stations Altitude: 1,800 – 2,000 meters above sea level Variety: Heirloom Ethiopia Crop period: November - December Classification: Grade 2 (4-12 defects) from Sidamo region Processing: Washed **Cup Profile: Medium-bodied, with smooth citrus tones and hints of sweet chocolate
Costa Rica - La Pastora Tarrazú Origin: Costa Rica Region: Tarrazú Producer: Smallholder farmers Organisation: Cooperative, Coope Tarrazú Altitude: 1,100 - 1,800 meters above sea level Variety: Caturra, Catuaí Harvest period: December - February Classification: Fancy Strictly Hard Bean Processing: Fully Washed **Cup Profile: Overall sweet and fruity, slight floral notes like black tea, delicate citric acidity
Nicaragua - Madriz Origin: Nicaragua Region: San Juan Del Rio Coco, Madriz Producer: Cooperativa Multifuncional Arca de Noé R.L. Altitude: 800 – 1,300 meters above sea level Varieties: Caturra, Catuai, Borbón, Catimore, Lempira, Marsellesa, Maragogype, Parainema Harvest period: November – March Classification: Strictly High Grown Organic Processing: Washed **Cup Profile: Dominant acidity, light body, hazelnuts, and slight sweet notes.
Guatemala - Huehuetenango Origin: Guatemala Region: Huehuetenango Organisation: Smallholder to medium farmers Altitude: 1350 – 2000 meters above sea level Variety: Caturra, Typica, Bourbon, Catuaí Harvest period: January – April Classification: SHB EP Processing: Washed Special feature: From one of Guatemala’s remotest areas **Cup Profile: Winy acidity, dark berry notes, smooth and chocolate notes with pleasant sweet profile
Mexico - Chiapas Origin: Mexico Region: Chiapas Producer: 12 smallholder farmers Altitude : 1,200 – 1,400 MSL Variety: Typica, Bourbon, Mundo Novo, Caturra Harvest period: December - April Classification: Strictly High Grown Processing: Wet processing **Cup Profile: Harmonic medium acidity, silky-medium body as well as nutty, mild aroma.
Tanzania - African Plantation Kilimanjaro Rainforest Alliance certified Origin: Tanzania Region: Mt. Kilimanjaro Organisation: Estates Estate: Two Bridges, Lyamungo, Mlama, Kahawa Altitude: 1.100 – 1.350 meters above sea level Variety: Kent, Bourbon, Catimor Harvest period: November - December Classification: AA Processing: Washed **Cup Profile: Medium acidity, medium body, slightly citric and tangerine like, blackberry notes. A more intense flavor than normal coffee due to concentrating nutrients into one cured bean instead of two flat ones.