Honduras, Copán

Varietals: Bourbon, Catuai, Caturra

Process: Washed

Altitude: 1,100 - 1,600 masl

Soft nectarine acidity, sweet peach juice notes, syrupy, braeburn apple.

Brazil, Minas

Varietal: Yellow Bourbon

Process: Natural

Altitude: 1,230 masl

Chocolate body and milky mouthfeel with black grape acidity and notes of Brazil nut and caramel.

Ethiopia, Jimma

Varietal: Heirloom 

Process: Washed

Altitude: 1,800 - 2,100 masl

Marzipan sweetness with plum acidity and nougat mouthfeel.

Papua New Guinea, Kuli Gap

Varietal: Typica, Arusha, Bourbon

Process: Natural

Altitude: 1,600 - 1,900 masl

Peach lychee syrup, and foam banana. 

Democratic Republic of the Congo, Kivu

Varietal: Blue Mountain, Katwai, Rumangabo

Process: Washed

Altitude: 1,668 masl

Lactic acidity with blackcurrant jelly sweetness and notes of apricot.

Colombia, Nariño

Varietal: Caturra, Colombia

Process: Washed

Altitude:1,700 - 2,200 masl

Super tropical with sugary Lime sweetness and pineapple notes.