COFFEE INFO
Rwanda
Gakenke District, Minazi Village
Producer: Abakundakawa Rushashi
Altitude: 1700-2000 masl
Variety: Bourbon
Process: Washed
Tasting Notes: Bermagot, Nectarine, Clove
Sumatra
Central Aceh, Indonesia
Producer: Kopepi Ketiara Cooperative
Altitude: 1200 - 1500 masl
Variety: Catuai
Process: Wet Hulled
Tasting Notes: Earthy, Cacao
Nicaragua
San Juan, Rio Coco
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Producer: Ramona Diaz of Finca el Oasis
Altitude: 1280 masl
Variety: Catuai
Process: Washed
Tasting Notes: Cacao, Nutty
Kenyan Zawadi Peaberry
Kisii
Producer: Bisembe Cooperative
Altitude: 1800 masl
Variety: SL-28 Peaberry
Process: Wet Hulled
Tasting Notes: Black Currant, Chocolate, Lemon Soda
El Salvador
San Salvador
Producer: Finca San Antonio Amatepec
Altitude: 1300 masl
Variety: Bourbon
Process: Washed
Tasting Notes: Apple Cider, Roasted Pecan
Colombia
El Tambo, Cauca
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Producer: Amaca Cooperative
Altitude: 1750 masl
Variety: Castillo, Caturra
Process: Washed
Tasting Notes: Cocoa, Maple, Orange Peel
Ethiopia + Honduras
Limu, Ethiopia & Corquin, Honduras
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Producer: Gidey Berhe + Jesus Lemus Leon
Altitude: 1400 & 2000 masl
Variety: Organic Catuai
Process: Washed, Sparkling Water
Tasting Notes: Fresh Peach, Shortbread
Nicaragua
Wiwili, Jinotega
Producer: Ivania Calderon of Finca Alborada Altitude: 1100 masl
Variety: Catuai
Process: Washed
Tasting Notes: Dark Chocolate, Cherry