Brazil
CUPPING NOTES: Medium Acidity, Smooth Body, Mandarin Orange, Chocolate, Clean Finish
Grade: SSFC 17/18
REGION: Sul de Minas
ALTITUDE: 950-1,100 M
PROCESSING: Natural
VARIETALS: Mundo Novo, Catuai, Icatu, and Bourbon
Peru
CUPPING NOTES: Medium Acidity, Smooth Body, Lemon, Herbal, Chocolate
Grade: Grade 1, SHG, EP
REGION: Amazonas
ALTITUDE: 1,600-1,800 M
PROCESS: Washed
VARIETALS: Typica, Castillo, Bourbon, and Catimor
Ethiopia
CUPPING NOTES: Bright Acidity, Delicate Body, Caramel, Vanilla, Floral, Berry
Region: Sidama
ALTITUDE: 2,000-2,200 M
PROCESS: Natural and Sun Dried
VARIETALS: Local Heirloom - Sidamo
CERTIFICATION: Conventional
Colombia
CUPPING NOTES: Medium Acidity, Rounded Body, Dark Chocolate, Mango, Peach, Nice Complexity
Grade: Excelso, EP
REGION: Tolima
ALTITUDE: 1,500-2,100 M
PROCESS: Washed and Sun Dried
VARIETALS: Caturra, Castillo, and Tipica
Sumatra
FARM: Smallholder Producers
REGION: Sumatra
CUPPING NOTES: Black Tea, Brown Spice, Citrus
ALTITUDE: 1,000 - 1,500 MASL
PROCESSING: Wet-hulled
VARIETAL: Catimor, Typica
CERTIFICATIONS: Gr1 DP, Giling Basah
Guatemala
CUPPING NOTES: Medium Acidity, Medium Body, Lemon/Lime, Nougat, Brown Sugar
GROWER: 400 Producers from Huehuetenango
REGION: Huehuetenango, Guatemala
ALTITUDE: 1,800-2,000 MASL
PROCESS: Fully Washed and Dried in the Sun and in Mechanical Dryers
VARIETALS: Bourbon, Catuai, and Caturra
SOIL: Clay Minerals
CERTIFICATION: Conventional