Single Origin Favorites Sample Pack: Brazil, Colombia, Costa Rica, Ethiopia, Honduras, Tanzania

Single Origin Favorites Sample Pack: Brazil, Colombia, Costa Rica, Ethiopia, Honduras, Tanzania

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Sample our most popular single origin coffees in 2oz packs. 6 packs total

Brazil Santos

Certification/Grading:Natural
Roast: Medium
Tasting Profile: Elegant, smooth cup with cocoa notes.
Grower: Fazenda Santa Barbara, Sao Francisco, Santo Antonio
Variety: Catuai and Mundo Novo
Region:Parana and Sao Paulo Brazil
Altitude: 750-1050 M
Soil Type: Volcanic Loam
Process: Pulped natural and dried in the Sun

 

Colombia

Certification/Grading:EP
Roast: Medium
Tasting Profile: Dried orange, berry, chocolate
Grower: Smallholder farmers from Medellin
Variety: Castillo, Caturra, Colombia, & Typica
Region: Medellin, Antioquia, Colombia
Altitude: 1300-1500 M
Soil Type: Volcanic Loam
Process: Fully washed and dried in solar dryers to protect the coffee from rain.

 

Costa Rica

Certification/Grading: SHB/EP
Roast: Medium
Tasting Profile: Sweet apple, raisin, honey
Grower: Micro farms in Alajuela
Variety: Caturra & Catuai
Region: Alajuela, Costa Rica
Altitude: 1300-1445 M
Soil Type: Volcanic Loam
Process: Eco-pulped and dried in the sun.

 

Ethiopia
Certification/Grading: Natural
Roast: Med-light
Tasting Profile: Milk chocolate, fruity, caramel
Grower: Smallholder farmers from thee Sidama zone.
Variety: Indigenous Heirloom Cultivars
Region: Sidama Zone, Ethiopia
Altitude: 1700-1900 M
Soil Type: Nitisols
Process: Full natural, sorted by hand. Dried on raised beds.

 

Honduras 
Certification/Grading: SHG/EP/Org

Roast: Medium-dark
Tasting Profile: Caramel, spice, brown sugar.
Grower: 1500 grower/members from Cafe Organics Marcala
Variety: Bourbon, Catuai, Caturra, Lempira, & Typica
Region: Marcala, La Paz, Honduras
Altitude: 1300-1700 M
Soil Type: Clay Minerals
Process: Fully washed and sun dried.


Tanzania

Certification/Grading: AB
Roast: Medium-light
Tasting Profile: Pear, floral, jasmine, strawberry.
Grower: Small cooperative farmers in the Mbeya area
Variety: Bourbon & Kent
Region: Mbeya Region of Tanzania
Altitude: 1200-1900 M
Soil Type: Clay Minerals
Process: Fully washed and dried on raised beds

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WHAT IS COFFEE BLENDING?

Blending coffee is not a new trend, it’s been happening since the eighteenth century. The world’s oldest recorded coffee blend is Mocha-Java. It was a blend made with coffee from Mocha, a place in the Arabian peninsula (now in the Republic of Yemen) with Java, a former Dutch colony (now part of Indonesia). Mocha-Java was the world’s most popular (and original) for centuries, merging together coffee grown on opposite sides of the world. It also kick-started a coffee principle based on combining opposite flavor profiles to develop a well-rounded cup. Working off of the fruity acidity of the dry-processed Mocha helped to give a little more zip to the deeper, smoother profile of Java. Coffee blending’s core value is about finding synergy.

OUR goal

We believe the coffee experience is our responsibility from seed to cup. coffee is our craft, our ritual, our passion. it drives us and inspires us. with this simple truth and responsibility we are bridging the gap from farmlevel to streetlevel