Green Coffee

A well rounded bean from the Caldas region.  Processed with a short fermentation, followed by washing and drying on raised beds. We recommend a medium roast for this coffee.  Too dark will combat the fruit forward flavour the fermentation process adds. Tasting notes: Tart Cherry, Mango, Toffee  

This central valley Colombian bean is a perfect "well-rounded" bean for blending, or enjoying on it's own or in an espresso.  The Bourbon and Caturra varieties that grow in this 1670 M.A.S.L region boasts a stronger and fuller body than that of a typical Colombian. This arabica when roasted medium will have powerful fruit-forward flavour with hints of citrus and a very clean finish. Tasting notes: Citrus, red berries, cocoa

The Café Femenino project is a gender based social program with producing farms across multiple countries.  The program works to break down barriers in equality by building women's cooperatives to farm and produce green coffees.  From top to bottom, these co-operatives are run solely by women.  In Colombia, the Coscura co-operative is made up of 438 women, running a farm that is 956 hectares. This Caturra/Castillo varietal is grown at an altitude of 1,500-1,900 M.A.S.L and wet processed.  A delicious Colombian varietal that cups great on its own but would work well to add some rich body to any blend!   Tasting notes: Sweet acidity, dried fruit, full body  

Sumatran coffees are known for their earthiness, body and robust flavour.  This Triple-picked Grade 1 comes from the Bener Meriah Regency district settled in the Gayo Mountains. Sumatran coffees can be roasted many ways, however we recommend roasting these dark - to bring out the earthiness and smokiness this bean is famous for. Tasting notes: Blackberry, dark chocolate, smokey 

This Honduran bean from the Gualaco district is part of our Direct Trade partnership with the Rio Olancho Co-op in El Carrizal.  This specific offering hails from 1350 M.A.S.L on the farm of Arturo Colindres.  Arturo is one of the founding members of the co-op now made up of 60 small producers. Roasting this Catimore to a medium or mid roast is the perfect preparation.  Too light can be a little on the acidic side but roasting medium or slightly darker will preserve the floral aroma and bring out some of the subtle and sweet chocolatey notes. Tasting notes: Floral, Vanilla, Semi-sweet Chocolate

The Azalea is a flower known for its beautiful appearance and powerful aroma - in the West Valley of Costa Rica, these flowers cover the landscape, making the region a very unique site.  However Azaleas are simply one of the many plants this rich volcanic soil produces. It is the soil composition here as well as the dry pacific climate that make Azalea what it is; a beautiful washed arabica of the Caturra and Catuai variety  Grown at 1600 M.A.S.L, this bean is best roasted medium or medium dark.  The initial acidity is quickly cut by sweeter chocolate tones and rich body that makes the cup almost feel creamy. Tasting notes: Almond butter, dark cocoa, meyer lemon