Farms

Sul de Minas

Brazil

CUPPING NOTES: Medium Acidity, Smooth Body, Mandarin Orange, Chocolate, Clean Finish
GRADE: SSFC 17/18
ALTITUDE: 950-1,100 M
PROCESSING: Natural
VARIETALS: Mundo Novo, Catuai, Icatu, and Bourbon

Kintamani Highlands

Bali

CUPPING NOTES: Bakers Chocolate, Orange Peel, Juniper, Molasses, Clean
ALTITUDE: 1200-1600 MASL
HARVEST: May-October
SOIL: Volcanic Loam
PROCESS: Hand-picked, Wet-hulled, Two-step Sun Dried on Raised Beds
VARIETALS: Bourbon, (S795 & USDA 762) Typica, and Catimor

Chiapas

Mexico

CUPPING NOTES: Medium Acidity, Creamy Body, Rich Chocolate, Dark Cherry, Orange, Sweet and Clean Finish
GRADE: SHG, EP
ALTITUDE: 1,000M -1,800 M
PROCESS: Washed
VARIETALS: Typica, Bourbone, Marchellza, Oro Azteca, Costa Rica Hybrid

Amazonas

Peru

CUPPING NOTES: Medium Acidity, Smooth Body, Lemon, Herbal, Chocolate
GRADE: Grade 1, SHG, EP
ALTITUDE: 1,600-1,800 M
PROCESS: Washed
VARIETALS: Typica, Castillo, Bourbon, and Catimor

Tolima

Colombia

CUPPING NOTES: Medium Acidity, Rounded Body, Dark Chocolate, Mango, Peach, Nice Complexity
GRADE: Excelso, EP
ALTITUDE: 1,500-2,100 M
PROCESS: Washed and Sun Dried
VARIETALS: Caturra, Castillo, and Tipica

India

Robusta

CUPPING NOTES: Popcorn, Molasses, Rye
GRADE: A
Region: Kerala, India
ALTITUDE: 1,200M - 1,650 M
PROCESS: Full Natural and Sun Dried
VARIETALS: Robusta