-
Tastes like: Dark chocolate, plum, creamy body, juicy Region – Eastern Highlands, near Kainantu Farm – Arokara Variety – Bourbon, Arusha Altitude – 1300-1600 mall Process – Washed, sun dried
-
Tastes like: Cocoa, honeycomb, stone fruits Origins - El Salvador Malacara, Colombia Sol Bohemio, Costa Rica Santa Anita Estate Milk promotes inherent sweet flavours. A vibrant, full bodied espresso or long black. Medium roast
-
Tastes like: Tropical fruit, black tea, well balanced Region – Guji Variety – Typica Altitude – 1900-2200 masl Process – Washed, dried on raised beds
-
Tastes like: Chocolate, dried fruit and brown sugar. With a smooth body. 50% Finca Muxbal Tapachula 50% Colombia Cauca De Cana Decaf
-
Tastes like: Rounded, red cherries, biscuits and fruity sweetness Region - Los Robles de Naranjo, West Valley Farm - Dago Variety - Villa Sarchi Altitude - 1650masl Process - Honey
-
Tastes like: Red berries, cocoa, rich body, balanced sweetness Region - Chilon, Chiapas Altitude - 1000masl Variety - Castillo, Sarchimor, Obata, Marsellesa Process - Mountain water process (MWP)
-
Tastes like: Honey and sweet peaches. Smooth and buttery bodied Region - Tapachula, Chiapas Altitude - 1430-1680masl Arabica variety - Bourbon, caturra Process - Washed, sun-dried
-
Tastes like: Vanilla, black cherries and dark chocolate Origins - Nicaragua Tierra Madre, Brazil Fazendinha, Guatemala Tecuamburro A balanced, full bodied coffee with syrupy sweetness. Exceptional espresso. Sublime through milk. Medium/Dark roast
-
Tastes like: Juicy, funky and fruity. Hints of citrus, apricot and caramel. Region – Halu Wachu, Uraga, Guji Farm – Various smallholders, using Wolichu Wachu washing station Variety – Bourbon, typica Altitude – 2100-2300 masl Process – Natural
-
Tastes like: Blackberry, red grape, juicy, silky body Region – Songwe, Mbozi District Farm – Smallholder farms, Igale Coop Variety – Bourbon Altitude – 1700-1800 masl Process – Washed, sun dried
-
Tastes like: Bold dark chocolate, mellow acidity, spices Region – Highland region Takengon Variety – Bourbon, Typica Altitude – 1200-1500 masl Process – Semi washed/wet hulled, sun dried
