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Tasting note
Blackberry
Coffees with notes of Blackberry.
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All origins
Africa
Antioquia
Antioquía
Apaneca-Ilamatepec Mountain Range
Boquete
Bruselas
Buesaco
Burundi
Caicedo
Caicedonia
Cajamarca
Central Aceh
Chiang Mai
Chiriqui
Colombia
Concepcion Huista
Cordillera
Doi Saket
Emba
Embu
Ethiopia
Guatemala
Guji
Harley
Honduras
Huehuetenango
Huila
India
Indonesia
Jaén
Jaramillo
Kayanza
Kenya
Kiambu
Kirinyaga
La Victoria
Munyinya Hill
Muranga County
Nariño
Northern Province
Nyeri
Oporapa
Panama
Peru
Pitalito
Rulindo
Rwanda
San Agustín
Santa Ana
Santa Bárbara
Santander
Sumatra
Sunda
Takengon
Tangua
Thailand
Uraga
Urrao
Valle del Cauca
West Java
Western Province
All roasts
light
Light
Light to very light
Medium
Moderate
ultralight
All processes
Anaerobic Natural
Anaerobic Washed
ASD Natural
Dry Washed
Fully washed, dried on raised beds
natural
Natural
Natural (72 hours of anaerobic fermentation, sun-dried for approximately 28 days)
Natural Lactic Acid Bacteria
Re-Hydro Double Phased Anaerobic Natural
Super Natural
Tartaric Acid Washed
Various
washed
Washed
washed and natural process
Washed EA Decaf
washed process
Washed Sakura Co-ferment
Washed, after 48 hours ferment in cherry and 36 additional hours dry-ferment after de-pulping
Washed, Natural
Washed. 24-hour ferment, hand-washed, shade-dried on beds 9 to 12 days
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