Guatemala - Finca Aguas Altas [227 g]

Prepared on the Malabar coast during monsoon season. This rare and unusual bean takes 12-16 weeks of meticulous preparation. Growers pick the coffees, and lay them out in coastal sheds, where they absorb moisture from the windy air and increase in size. Notes: Floral & sweet, with spicey, earthy tones

This colombian micro-lot comes from Aguadas, located in the Caldas region of Colombia.  Grown at 1500 m.a.s.l, La Cristalina coffee is special in the way that it is washed and prepared. The coffees are picked, and prior to hulling the cherry skins off the beans, they are left in the sun for a period of up to 18 hours.  This process causes the outer fruit shell of the bean to slowly ferment, imparting a fruity, jam-like flavour on this well rounded bean. If you enjoy fruit forward coffees, you will love this full bodied Colombian with notes of tart cherry and mango.

Jamaican Blue Mountain is back!  We've sourced an exceptional Arabica from Clifton Mount Estate, located in the Newcastle region.  This arabica typica grows between 4,300-5,000 feet elevation and is prepared using a washed process.  The cup, while extremely balanced, boasts sweet and citrusy notes while rounding out with undertones of velvety cocoa.

Located almost 2000 metres above sea level in the town of Planadas, Los Pinos is a small, 4 hectare family farm run by Eladio Rave.  This microlot, made up up Caturra, Bourbon, Tipica and F-8 varietals has an incredibly unique flavour profile. Notes of pink grapefruit create an initial punch of citrus, followed up by a chocolatey finish like hazelnut spread.