Colombia: Finca San Pascual
from 6.00

Strawberry, cocoa

A natural process coffee from a small farm within Santa Barbara Estate in Antioquia Department, northwest Colombia. Shade-grown, this lot is naturally dried for five days under the shade and then it is finished in electric silos.

Altitude: 1400-2000 masl; Variety: Castillo, Bourbon, Colombia, Typica, Tabi

 

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Colombia: Huila
from 5.00

Caramel, cherry

Huila is a top region in Colombia for quality coffee and this offering exemplifies that. The coffee is produced by small-landholder farmers in Huila department, in the southwest of the country.

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Guatemala: Huehuetenango FTO
from 4.00

Burnt sugar, coffee cherry, slightly winey acidity
Fair trade organic coffee from smallholder farms in Huehuetenango [way way tuh NAYN goh]. Fruity, bright acidity with definitive chocolate notes.

Variety: Caturra, Catuai, Bourbon and Pache
Altitude: 1000 - 2000 masl
Proc. Method: Fully washed and sun dried

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