Region: San Jerónimo de Naranjo Santa Marta de Dota
HB – Hard Bean – Premium Quality
Screen Size 15 / 17
Process: Fully Washed
Altitude: 1000 -1200m ASL
Regional Specialty Coffee
Certification: RFA (Rainforest Alliance)
Cup Profile
full body elegant mouthfeel milk chocolate, honey, dried fruit, some light nuttiness – versatile coffee as a standalone coffee or as part of a high quality blend
Cup Notes: full syrupy body cocoa chocolate base lovely red fruits & Soft fruit notes some spice good acidity sweet and delicious
This is an AAA/AA grade from Kateshi
Estate and Isanya Estate located in the Mafinga Hills subregion of Zambia’s
Northern Province. Kateshi Estate is located near the town
of Kasama and has a total of 2,466 hectares, 773 of which are currently
cultivated with coffee. Coffee grown on the estate is between 1,340 and 1,400
masl. Isanya Estate is comprised of 1,600 hectares and ranges from 1500-1600
masl. Coffee from both estates are milled at Kateshi and blended to create
this unique offering
Region Alta Mogiana Sao Paulo Brazil
Growing Height: 1250m
Process Natural Farmer: Gabriel Olveira (owner of Bom Jesus Farm)
Catuai Varietals
Certifications : AMSC; BSCA UTZ; RFA( genuine rainforest coffee)
Cup Profile
Full body notes of dark chocolate, caramel with sweet panela finish balanced acidity.
ethical & sustainably produced coffee
Owners: Flavia & Gabriel Alves
Region/State alta Mogiana- Sao Paulo
Varietal : Red Mundo Novo
Process Natural
Elevation – 1,250m
Certifications UTZ – RFA- AMSC (Genuine rainforest coffee) Please email or call if you would like to buy a 30 kg bag or if you require even larger quantities of this outstanding coffee – we can assist with wholesale pricing
Owners: Flavia & Gabriel Alves
Profile
full bodied coffee abundant sweetness with syrupy caramel notes honey smoothness long finish of honey and blood orange balanced acidity and balanced flavour Ideal for a stand alone single origin espresso premium blend works well for many coffee styles – great in milk – espresso – black – filter – pourover and cold brew
