Read about the stories our new coffee releases and the farmers that grow the crops. We also throw in some updates from behind the scenes at Badger and Dodo.
Region: La Copia, CajamarcaAltitude: 1750 -1850 malsVarieties: MarshellProcess: WashedCupping notes: White Grape, Honeydew, MarzipanCupping score: 86.75 This lot of Marshell
Region: Buenavista, QuindioFarm : La EsmeraldaProducer: Cesar BuesaquillAltitude: 1750 – 1850 metersVarieties: CastilloProcess: WashedDrying: PatioCupping notes: Almond, Baked Apple, RaisinCupping
Producer: Eduardo Neptali Velazques PerezRegion: HuehuetenangoAltitude: 1600-1700 maslCoffee varieties: Pache, Caturra, BourbonProcess: WashedDrying: Sun dried on patioCupping notes: Apricot, Carmel,
Region: Huila, ColombiaFarm : SatusProducer: Brayan SmithAltitude: 1800 – 1850 metersVarieties: Pink BourbonProcess: Washed Fermented for 30hrs before being dried
Region: Villa RosarioAltitude: 1650 – 1800 maslCoffee varieties: CaturraProcess: Washed processDrying: Raised bedCupping notes: White Grape, Green Tea, Lemon ThymeCupping
Region: NyamashekeAltitude: 1550-1800 maslVarieties: Red BourbonWashing Station: Cyesha & RugaliProcess: WashedDrying: African bedsCupping notes: Cola, Thyme, PruneCupping score: 86 This
Region: TurrialbaProducer: Diego RobeloFarm: Aquiares EstateProcess: WashedVariety: F1 Hybrids – Centroamericano, Esperanza and MarianaProcess: WashedDrying: PatioCupping notes: Chocolate, Sugarcane, Red
Producer: Ashok and Divya PatreLocation: Chikmagalur, IndiaFarm Name: RatnagiriFarm Size: 108 hectaresElevation: 1,340 maslVariety: CatuaíProcess: Extended Carbonic Maceration Anoxic NaturalDrying:
Region: Sierra Flores de Magón, OaxacaProducer : Communities: San Lucas Zoquiápam, Los Frailes, Loma de OcotitlánAltitude: 1700 – 1900 masl.Coffee
Region: Armenia, QuindioFarm : Santa Monica,Farmer: Jairo ArcilaAltitude: 1800 – 2000 m.a.s.lVarieties: GeshaProcess: Extended Dry Anaerobic NaturalDrying: Temperature controlled raised
Region: San RamónFarm: LA TORREAltitude: 1400-1500 maslCoffee varieties: BourbonProcess: Natural AnaerobicDrying: Raised bedCupping notes: Cinnamon, Apple strudel, Manuka HoneyCupping score:
Producer: Alejo Castro KahleFarm: Volcán AzulRegion: Alajuela, TarrazuAltitude: 1400-1500 maslCoffee varieties: GeishaProcess: 6 Days Shaded Natural AnaerobicDrying: PatioCupping notes: Raspberry,
Countries: Colombia & EthiopiaVarieties: Pink Bourbon & JARC varietiesProcess: Natural & Anaerobic infused with Lulo Fruit & Wine YeastDrying: Raised
Region: Mount KenyaAltitude: 1500-2100 maslCoffee varieties: SL 34, Ruiru 11Process: WashedDrying: Dried on African drying beds for 21-30 daysCupping notes:
Town: Gunung TujuhRegion: Kerinci, SumatraOwner: 320 members of Koerintji Barokah Bersama CooperativeAltitude: 1600maslCoffee varieties: Andung Sari, Sigarar UtangProcess: Anaerobic NaturalDrying:
