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Coffees

Coffee Cupping

Brazil

Sao Francisco

Growing region- Alta Modiana, northeastern Sao Paulo.
Processing method- Natural
Flavor profile- Peanut butter and baker’s chocolate aroma, light acidity, smooth caramel body, dark chocolate finish.

Columbia

Tolima Planadas

Growing region- Tolima
Processing method- Natural
Flavor profile- Butterscotch aroma, lively acidity, bright body, notes of milk chocolate and citrus.

Guatemala

Hunapu

Growing region-Antigua
Processing method-Washed, wet-process
Flavor Profile- Honeydew aroma, creamy body, notes of caramel, black cherry finish.

Ethiopia

Ardi

Growing region- Guji Mountain
Processing method- Washed, wet-process
Flavor profile- Blueberry aroma, milk acidity, cream body, blackberry flavor, vanilla cream finish.

Sumatra

Mandheling

Growing region- Aceh Gayo
Processing method- Wet-hulled process
Flavor profile- Herbal and spicy aroma, mild acidity, heavy body, notes of clove.

Moka Java

Blend

Flavor profile- Blueberry aroma, balanced acidity, medium body, notes of sweet fruit and spice.

1850 Espresso

Blend

Origins- Ethiopia, Sumatra, Brazil
Flavor profile- Citrus aroma, bright acidity, notes of blueberry and spice, slight leather finish.

The Red Baron

Blend

Origins- Costa Rica, Columbia
Flavor profile- Floral aroma, mild acidity, smooth body, notes of hard candy, tart grapefruit finish.

Winchester

Blend

Origins- Columbia, Guatemala
Flavor profile- Deep flavors, heavy body, notes of tobacco and bitter chocolate, slight mint finish.