Single Origin Favorites Sample Pack

Brazil Santos

Roast: Medium
Tasting Profile: Elegant, smooth cup with mandarin orange and cocoa notes
Grower: Fazenda Santa Barbara, Sao Francisco, Santo Antonio
Variety: Catuai and Mundo Novo, Icatu, and Bourbon
Region: Sul de Minas, Brazil
Altitude: 950-1150 M
Soil Type: Volcanic Loam
Process: Pulped natural and dried in the Sun

Colombia

Roast: Medium
Tasting Profile: Rounded Body, Chocolate, Mango, and Peach, nice complexity
Grower: Smallholder farmers of Café del Macizo from Planadas, Tolima
Variety: Castillo, Caturra, & Typica
Region: Tolima, Colombia
Altitude: 1500-2100 M
Soil Type: Volcanic Loam
Process: Fully washed and dried in solar dryers to protect the coffee from rain.

Costa Rica

Roast: Medium-Light
Tasting Profile: Pineapple juice, Blackberry, Almond, Bright-Sweet and Complex
Grower: Cooperativa de Caficultores de Tarrazu RL
Variety: Caturra & Catuai
Region: San Marcos de Tarrazu, San Jose, Costa Rica
Altitude: 1300-1600 M
Soil Type: Volcanic Loam
Process: Eco-pulped and dried in the sun.

Ethiopia
Roast: Medium-light
Tasting Profile: Bright, Delicate Body, Caramel, Vanilla, Floral and Berry
Grower: Smallholder farmers from the Sidama zone.
Variety: Indigenous Heirloom Cultivars
Region: Sidama Zone, Ethiopia
Altitude: 2000-2200 M
Soil Type: Nitisols
Process: Full natural, sorted by hand. Dried on raised beds.

Honduras

Roast: Medium-dark
Tasting Profile: Apple, Dark Chocolate, and Nuts
Grower: Growers/members of Cooperativa Hormiguitas de Siguatepeque Limitada
Variety: Bourbon & Catuai
Region: Cerro Azul, Honduras
Altitude: 1200-1600 M
Soil Type: Clay Minerals
Process: Fully washed and sun dried

Tanzania

Roast: Medium-light
Tasting Profile: Rounded Body, Citrus, Pear, Floral, Jasmine, Strawberry
Grower: Small cooperative farmers in the Mbeya area
Variety: Bourbon KP, N39
Region: Mbeya Region of Tanzania
Altitude: 1200-2000 M
Soil Type: Clay Minerals
Process: Fully washed and dried on raised beds