Tasting Profile: The blend is rich and full-bodied, featuring pronounced chocolate, nut, and fruit notes for a multifaceted and satisfying cup. The dark roast enhances the beans' natural sweetness and adds a touch of smokiness.
Certification/Grading: Specialty Grade Coffee
Roast: Dark Roast
Grower: Various smallholder farmers from six different coffee-growing regions globally
Variety: A diverse mix including Bourbon, Typica, Caturra, Catuai, and others, depending on the specific regions
Region: South America (e.g., Colombia, Brazil), Central America (e.g., Guatemala, Honduras), Africa (e.g., Ethiopia, Kenya), Asia (e.g., Indonesia, India)
Altitude: 1,000 - 2,200 meters above sea level
Soil Type: Varies by region, typically rich volcanic loam, clay loam, and mineral-rich soils
Process: A combination of washed (wet-processed) and natural (dry-processed) methods, which ensures a clean yet complex flavor profile
Ideal For: Espresso, drip coffee, French press, and other brewing methods.
Characteristics:
• Chocolate Notes: Deep and rich, adding a sweet and slightly bitter complexity.
• Nutty Flavors: Providing a smooth and creamy texture with hints of almonds and hazelnuts.
• Fruity Undertones: Adding brightness and a natural sweetness, balancing the blend.
Medium-Dark / Western. Rustic. Classic.
