Huila
This offering from Colombia is the result of a special project meant to highlight the unique characteristics of microlots in the Huila region. These characteristics come through as a distinct, tangy berry flavor that is rounded out by the rich, chocolatey, classic Colombian character.
We enjoy this coffee in a variety of brewing methods, but it really shines in a french press. An Aeropress or pourover method will bring out more of the herbal, tangy notes.
Origin: Colombia
Region: Huila
Farm: Multiple Famers
Variety: Caturra and Colombia
Altitude: 1500–1700 Meters
Process: Washed and Sun Dried
Tarrazu
Tarrazu is sourced from a group of small coffee growers that have come together to offer the best micro lots of the Tarrazu region. We found this to be a very balanced coffee that is a perfect daily drinker, with pulped fruit notes and a smooth creamy body. We’ve found this coffee to be very consistent across drip, pour over, and immersion methods.
Region: Tarrazu
Farm: Farmer Cooperative in Tarrazu
Variety: Caturra and others
Altitude: 1400 – 1700 Meters
Process: Washed
Yirgacheffe Chelelektu
This natural processed Yirgacheffe has a big, berry flavor and floral aromatics with winey acidity. Perfect in a pour over or Aeropress.
Region: Yirgacheffe
Farm: Various Smallholders
Variety: Kurume, Dega, Wolisho
Altitude: 1800 Meters
Process: Natural