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Costa Rica Tarrazú San Diego Anaerobic
Flavor: Cinnamon, Hibiscus, Rose, Brown Spice, Brown Sugar, Chocolate, Clove, Raspberry
Body: Medium
Acidity: Medium
Process: Anaerobic
Light - Med. Roast: Aroma - very light, almost like a watered down cup of hot chocolate, pour over 17 to 1 ratio.
Colombia Huila Pitalito El Tiple Supremo
Flavor: Dark Chocolate, Caramel, Cherry, Vanilla, Roasted Almond
Body: Heavy
Acidity: Medium
Process: Washed
Guatemala La Morena Huehuetenango
Flavor: Milk Chocolate, Stone Fruit, Brown Sugar, Dried Cherry, Marzipan
Body: Light
Acidity: Bright
Process: Washed
Flavor: Tropical Fruit, Honeysuckle, Lavender, Citrus,
Black Tea
Body: Light
Acidity: Bright
Process: Natural
Light - Med roast. Easy drinking for a natural, not in your face like some can be. Flavors are light and pleasant as the cup cools. Pour over 17 to 1 ratio.
Ethiopia Guji Danbi Udo G2 Natural
Flavor: Cherry, Milk Chocolate, Orange
Body: Medium
Acidity: Medium
Process: Washed
Flavor: Milk Chocolate, Hint of Orange
Body: Medium
Acidity: Bright
Process: Washed
Light roast - Milk chocolate with slight hazelnut, brief lingering sweetness. Pour over 17 to 1 ratio
Dark Roast Flavor: Sweet and Syrupy, Dark Chocolate, Molasses
Body: Light
Acidity: Bright
Process: Natural
This is a very pleasant cup in all roast ranges.
Flavor: Lemon, Peach, Black Tea
Body: Medium
Acidity: Medium
Process: Washed
Light roast keep more of the citrus notes. I’ve roasted this dark (just a few snaps of second crack) and have not been disappointed even though I never recommend dark roast for a Kenyan.
Flavor: Milk Chocolate, Hint of Orange
Body: Medium
Acidity: Bright
Process: Washed