BRAZIL FAZENDA DAS ALMAS PULPED NATURAL SPECIATY Bean Profile REGION: Cabo Verde/South Minas Gerais VARIETALS: Yellow Bourbon ALTITUDE: 950-1,150m PROCESS: Pulped Natural Roasting Graph Roasting Log TURNING POINT: 95.0°C DRYING POINT: 150.1°C 1st CRACK: 193.8°C END ROAST: 208.9°C ROAST LEVEL: MEDIUM Tasting Note ALMOND – MACADAMIA – DARK CHOCOLATE
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Brazil Cerrado Decaf Mountain Water Bean Profile REGION: Cerrado VARIETALS: Mixture ALTITUDE: 600m – 1,100m PROCESS: Mountain Water Roasting Graph Roasting Log TURNING POINT: 87.6°C DRYING POINT: 150.0°C 1st CRACK: 194.3°C END ROAST: 212.4°C ROAST LEVEL: MEDIUM DARK Tasting Note NUTTY – CARAMEL – SWEET
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ETHIOPIA YIRGACHEFFE IDIDO GEDEO G1 WASHED Bean Profile REGION: Gedeo VARIETALS: Heirloom ALTITUDE: 1,900m-2,100m PROCESS: Washed Roasting Graph Roasting Log TURNING POINT: 95.1°C DRYING POINT: 150.2°C 1st CRACK: 193.3°C END ROAST: 204.9°C ROAST LEVEL: LIGHT Tasting Note APRICOT – BLACK TEA – MANDARIN – LONG-SWEET
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ETHIOPIA YIRGACHEFFE IDIDO GEDEO G1 NATURAL Bean Profile REGION: Yirgacheffe VARIETALS: 74110, 74112 ALTITUDE: 1,950m-2,200m PROCESS: Natural Roasting Graph Roasting Log TURNING POINT: 98.1°C DRYING POINT: 150.1°C 1st CRACK: 193.1°C END ROAST: 205.3°C ROAST LEVEL: LIGHT Tasting Note BERRY – BLACK TEA – DRIED FRUIT – HERB-LIKE
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ETHIOPIA SIDAMO FAISEL ABDOSH G1 PREMIUM NATURAL Bean Profile REGION: Sidamo VARIETALS: 74148, 74158, 74110 ALTITUDE: 1,990m-2,200m PROCESS: Natural Roasting Graph Roasting Log TURNING POINT: 97.8°C DRYING POINT: 150.1°C 1st CRACK: 195.3°C END ROAST: 203.4°C ROAST LEVEL: LIGHT Tasting Note TROPICAL FRUITS – QUINCE – CHERRY – STRAWBERRY
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ETHIOPIA YIRGACHEFFE HARUSUKE G1 NATURAL Bean Profile REGION: Gedeo, Haru VARIETALS: 74110, 74112, 74166 ALTITUDE: 1,991m PROCESS: Natural Roasting Graph Roasting Log TURNING POINT: 97.5°C DRYING POINT: 150.2°C 1st CRACK: 193.5°C END ROAST: 202.9°C ROAST LEVEL: LIGHT Tasting Note GREEN APPLE – CRANBERRY – PLUM – SWEET CHERRY
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ETHIOPIA GUJI ADOLA G1 NATURAL Bean Profile REGION: Oromia VARIETALS: Heirloom ALTITUDE: 2,060m-2,093m PROCESS: Natural Roasting Graph Roasting Log TURNING POINT: 99.2°C DRYING POINT: 150.1°C 1st CRACK: 192.6°C END ROAST: 203.4°C ROAST LEVEL: MEDIUM Tasting Note STONE FRUITS – UMAMI – APRICOT
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Decoding Deliciousness How to Choose the Best Coffee Beans for Your Unique Taste Preferences G’day, coffee enthusiasts! Are you ready to embark on a flavourful journey to find your perfect cuppa? Choosing the best coffee beans for your taste preferences is an art, and we’re here to guide you through the process step by step…
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COLOMBIA TOLIMA SUPREMO WASHED Bean Profile REGION: Andes Mountain VARIETALS: Caturra & Castillo ALTITUDE: 1,700M PROCESS: Washed Roasting Graph Roasting Log TURNING POINT: 96.6°C DRYING POINT: 150.1°C 1st CRACK: 197.3°C END ROAST: 211.1°C ROAST LEVEL: MEDIUM Tasting Note ALMOND – CHOCOLATE – CARAMEL – VANILLA
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