Variety: Catuai Process: Anaerobic Natural Region: Ojojona Altitude: 1650 masl Tasting Notes: Hazelnut, Milk Chocolate, Red Berries, Cinnamon

Variety: Timor, Ateng, Venecia, Andungsari, Sigarar Utang Process: Extended Fermentation Region: West Java Altitude: 1400 masl Tasting Notes: Honey Melon, Pineapple, Grapefruit, Violets, Blueberry Jam

Variety: JARC varieties, Heirloom Process: Anaerobic natural Region: Guji Altitude: 1925-1945 masl Tasting Notes: Coming soon

Variety: Caturra Process: Cofermented Washed (Blueberry) Region: Huila Altitude: 1600 masl Tasting Notes: Blueberry, Guava, Lemonade

Variety: Catuai Process: Natural Region: Brunca Altitude: 1300 masl Tasting Notes: Coming soon

Variety: SL28, SL34, Batian, Ruiru 11 Process: Washed Region: Kirinyaga Altitude: 1800 masl Tasting Notes: Black Currant, Blackberry, Vanilla

Variety: Heirloom Process: Washed Region: Gedeb Altitude: 1950-2100 masl Tasting Notes: Peach, Apricot Yoghurt, Caramel

Variety: Catuai Process: Washed Region: Marcala Altitude: 1530 masl Tasting Notes: Orange, Red Apple, Honeysuckle

Varietal: Various Processing: Washed Region: Various Altitude: 1400-2100 masl Tasting Notes: Apple, Nutmeg, Caramel, Orange, Chocolate

10kg+ beans chosen by our roaster, or contact our roastery for more info and current offer.

Tasting Notes: Tamarind, Honey, Rosehip The word Cascara means skin, peel or shell in Spanish, and in the world of specialty coffee refers to the outer layer of a coffee cherry. You obtain it after the extraction of the coffee beans from the coffee cherry; it is the pulp that is sun-dried. Brewing cascara is not unlike brewing tea- use 6g/100ml water (95-98℃), let it steep for 4-5 minutes and then strain. Tastes great also as an ice tea or works perfect as a syrup.