Bali
CUPPING NOTES: Bakers Chocolate, Orange Peel, Juniper, Molasses, Clean
GROWER: Producers organized through Subak Abian (SA) a traditional structure of farmer organization in upland Bali
REGION:Kintamani Highlands of Central Bali, Indonesia
ALTITUDE: 1200-1600 MASL
HARVEST: May-October
SOIL: Volcanic Loam
PROCESS: Hand-picked, Wet-hulled, Two-step Sun Dried on Raised Beds
VARIETALS: Bourbon, (S795 & USDA 762) Typica, and Catimor
Colombia
CUPPING NOTES: Medium Acidity, Rounded Body, Dark Chocolate, Mango, Peach, Nice Complexity
GRADE: Excelso, EP
REGION: Tolima
ALTITUDE: 1,500-2,100 M
PROCESS: Washed and Sun Dried
VARIETALS: Caturra, Castillo, and Typica
Peru
CUPPING NOTES: Medium Acidity, Smooth Body, Lemon, Herbal, Chocolate
GRADE: Grade 1, SHG, EP
REGION: Amazonas
ALTITUDE: 1,600-1,800 M
PROCESS: Washed
VARIETALS: Typica, Castillo, Bourbon, and Catimor
Guatemala
CUPPING NOTES: Medium Acidity, Medium Body, Lemon/Lime, Nougat, Brown Sugar
GROWER: 400 Producers from Huehuetenango
REGION: Huehuetenango, Guatemala
ALTITUDE: 1,800-2,000 MASL
PROCESS: Fully Washed and Dried in the Sun and in Mechanical Dryers
VARIETALS: Bourbon, Catuai, and Caturra
SOIL: Clay Minerals
CERTIFICATION: Conventional
Mexico
CUPPING NOTES: Medium Acidity, Creamy Body, Rich Chocolate, Dark Cherry, Orange, Sweet and Clean Finish
GRADE: SHG, EP
REGION: Chiapas
ALTITUDE: 1,000M -1,800 M
PROCESS: Washed
VARIETALS: Typica, Bourbone, Marchellza, Oro Azteca, Costa Rica Hybrid
Brazil
CUPPING NOTES: Medium Acidity, Smooth Body, Mandarin Orange, Chocolate, Clean Finish
GRADE: SSFC 17/18
REGION: Sul de Minas
ALTITUDE: 950-1,100 M
PROCESSING: Natural
VARIETALS: Mundo Novo, Catuai, Icatu, and Bourbon
Robusta
CUPPING NOTES: Cacao, Brazil Nut, Malt, Rich, Smooth, Heavy Body
GROWER: 70 producers organized around Adena Coffee West Java
ALTITUDE: 800 – 1200 masl
VARIETALS: Huni & Lampung Robusta
SOIL: Volcanic loam
REGION: Garut Regency, West Java Province, Indonesia
PROCESS: Full natural
CERTIFICATION: Conventional