Showing 13–17 of 17 resultsSorted by latest
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$28.00
Costa Rica Brumas del Zurquí Micromill
Region Central Valley
Country Costa Rica
Process Natural
Variety SL-28 (Kenya Varietal)
Elevation 1400-1800 MASL
Harvest December–April
PROFILE
the Cup:
good body notes of mellow dried apricot, caramel, and jammy grape flavours with sugary sweetness
and mild juicy acidity
Farm: Brumas del Zurquí Micromill
Beneficio Brumas del Zurquí is a micromill in Costa Rica’s Central Valley, in the sub-region of Heredia, where neighboring farms deliver their coffee cherries for processing. It is managed by Juan Ramón Alvarado Rodríguez and his family, fourth-generation coffee producers who began modernizing their processing methods and expanding their infrastructure around 2003–2004. They have also established a cupping lab and roastery to monitor and elevate quality.
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$23.50
******* New Product Just Landed*******
Region: South of Minas Gerais
Altitude: 1050 MASL
Variety: mixed varietals
Process: Natural
Cup Profile
Dark choc, some roasted almonds, nuts, full body, clean cup medium sweetness
used by many top roasters around australia
Coffee Details Below :>>>>
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Sale!
$22.95 – $65.00Price range: $22.95 through $65.00
Region Area: Dimtu, Oakato
Process: Natural Peaberry
Variety: Heirloom varieties
Picking method: Hand picked
Drying technique: African raised beds
Altitude: 1800-2212 MASL
Basic Cup Profile:
dark berries, dark chocolate, floral and herbal notes good intensity
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$26.95
Region: Toraja Sulawesi
Grade 1 – Traditional Wet Hulling Process
Screen Size 15 / 18
Cupping Notes:
deep heavy body bakers chocolate, brown sugar White grape, plum, nectarine, black tea, candy earthy
Specialty Grade
Cupping Notes
his Toraja is a low-acid, deep, intense and complex Sulawesi with a rich full syrupy body deep heavy body bakers chocolate, brown sugar White grape, plum, nectarine, black tea, candy combined with a dark sugar earthy and spicy finish – a big coffee this a classic sulawesi coffee is used by the best roasters to add syrupy texture body & punch to their blends or can also enjoyed as a single origin where it can be roasted at any profile to sample the great flexibility of the region makes an especially delicious espresso or long macc when roasted just into 2nd crack and rested for several days
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