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  Burundi Twaranyuzwe

  Region Kayanza
  Producer Twaranyuzwe – COOP
  Process Washed
  Altitude 1750 masl

  Varietal Bourbon

  Cup Profile

  delicious heavy syrupy body  dark/burnt sugar  spice • Vanilla • Jasmine • Bergamot heavy sweet finish

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  Mexico El Mot Mot Mountain Water Decaf

  $24.95 – $74.85

  Origin: Mexico Region: Chicomuselo and Comalapa, Chiapas,

  Farm: Various Producers

  Variety: Catuai, Typica, Bourbon

  Altitude: 1,110 – 1,600 MASL

  Process: Washed Mountain Water Decaf

  Tasting Notes: cocoa notes  -ripe  cherry  – toffee/ brown sugar  Citrus   – good acidity balanced cup  flexible with many different roasting profiles

   

  Process

  This coffee is decaffeinated using the Mountain Water Process which involves sourcing
  natural mountain water from Pico De Orizaba (one of the largest mountains in Mexico. The coffee is soaked and washed in clean water numerous times and then the water is passed through a caffeine filter before being re-introduced to the coffee. This natural process leaves a full flavored coffee without any chemical residue.

  BACKGROUND:

  In the state of Chiapas you find Mexico´s largest and oldest coffee producing regions, some farms can look back on a history record of more than a hundred years. With the influence of the Atlantic Ocean on one side and the Pacific Ocean on the other side, the mountain slopes of the Sierra Madre Chiapas crosses the region dividing the state and creating various special microclimates.

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  Kenya Gikanda FCS Peaberry

  $22.95 – $229.50

  KENYA: GIKANDA FCS Peaberry
  Altitude: 1,600-1,900 MASL
  Varietal: Ruiru 11,SL28, Batian
  Region: Nyeri County, Mathira West District – GICHATHAINI WET MILL

  Cup Profile – Black Currant, Citrus Fruit, Crisp acidity , Dried Dates  sweet cup 

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  Costa Rica La Lapa- Green Coffee Beans

  $23.50

  Costa Rica – La Lapa

  Region San Jose, Alajuela, Heredia, Central and West Valley
  Producer: Select regional farms
  Varietals: Caturra and Catau
  Process: Washed
  Altitude 900 – 1400 MASL
  SHB, minimum 90% above screen 18

  Cupping Notes:
  notes of dark chocolate, caramel, prunes, juicy body

  La Lapa is grown on small farms in the valleys and slopes of the Central and West Valley. This region’s soil has a slight acidity as a result of volcanic ashes. Both areas share well-defined wet and dry seasons, ideal for cherry development during the summer months. Altitude and climate define the size and hardness of the cherry, both factors influencing the quality in cup, particularly its acidity. Sound agricultural practices are under constant improvements for the farmers in conjunction with the mills. The convergence of the Caribbean and Pacific climates also play their part in the smooth delicate flavour, subtle acidity and subtle sweetness of the regions coffee. All the coffees are processed same day as harvesting at the Beneficio Santo Domingo mill.

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