Certification Grade: Natural
Roast Profile: Medium
Tasting Notes: Subtle cocoa tones with a smooth mouthfeel.
Fazenda Santa Barbara, Sao Francisco, and Santo Antonio are the growers, growing varieties of Catuai and Mundo Novo. It is sourced from Parana and Sao Paulo in Brazil at elevations of 750-1050 meters, over volcanic loam soil. The cherries are pulped naturally and then dried in the sun.

Certification/Grading: EP
Roast: Medium
Tasting Notes: Dried orange, berry, chocolate
Grower: Smallholder farmers from Medellin
Varieties: Castillo, Caturra, Colombia, Typica
Region: Medellin, Antioquia, Colombia
Altitude: 1300-1500m
Soil: Volcanic Loam
Processing: Washed and dried with solar dryers for protection from rain.

Certification/Grading: SHB/EP
Roast: Medium
Flavor Notes: Sweet apple, raisin, and honey
Origin: Micro farms in Alajuela, Costa Rica
Varieties: Caturra & Catuai
Altitude: 1,300-1,445 meters
Soil: Volcanic Loam
Process: Eco-pulped and sun-dried

Ethiopia
Certification/Grading: Certified Natural
Roast Level: Medium-Light
Taste: Milk Chocolate, Fruity and Caramel
Grower: Smallholder Farmers of the Sidama Zone
Varieties: Indigenous Heirloom Cultivars
Location: Sidama Zone, Ethiopia
Elevation: 1700 -1900 meters
Soil: Nitisols
Processing: Sorted by Hand, Full-Natural, Dried on Raised Beds

Certified Grade AB, this medium-light roast offers a tasting profile featuring pear, floral, jasmine and strawberry notes. Grown by a small cooperative of farmers in Mbeya, Tanzania, at elevations between 1200-1900m, this blend is composed of Bourbon & Kent varieties with clay minerals in the soil. It is processed using the fully washed and dried on raised beds method.