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.

New to our small-batch family is this flavour packed Geisha from the Caldas region.  Carlos Arturo Adolphs Garcia's 11 hectare farms sits at 1670 metres above sea level and he focuses the majority of his production on exotic and specialty varietals.  This Ethiopian-derived Geisha packs a serious punch of juicy acidity followed by some uniquely fruity flavours.  Tropical fruit comes to mind upon first sip; tart fruitiness of pineapple followed my an almost licorice like strawberry note.  The finish is that of an earthy, almost malty taste.