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Tasting note
Hibiscus
Coffees with notes of Hibiscus.
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All origins
Alto Quiel
Apaneca-Ilamatepec Mountain Range
Armenia
Bensa
Boquete
Buenavista
Burundi
California
Calvas Canton
Cauca
Colombia
Cundinamarca
Duwancho VIllage
Ecuador
El Salvador
Ethiopia
Finca 1890
Finca El Turpial
Finca Inmaculada
Guatemala
Guji
Honduras
Huehuetenango
Huila
Imbabura
Intag Valley
Kenya
Kiambu
Kirinyaga
La Mesa
Las Mercedes
Marcala
Marsella
Mazeteca
Mexico
Murago
Nariño
Ngozi
Ngozi Province
Nyamagabe
Oaxaca
Palestina
Panama
Quindío
Quindio Department
Risaralda
Rwanda
Santa Ana
Santa Clara
Saraguro
Sidama
United States
Valle del Cauca
Volcan
All roasts
Light
Light to medium
Nordic Light
Ultra Light
All processes
Aerobic Natural
Anaerobic E.A.
Anaerobic Washed
Black Honey (carbonic maceration lactic fermentation)
Cascade Honey Process - 5 days cascade cold fermentation + 15 days drying on raised beds
Dry Washed
Fully washed
Natural
Natural | Rum Barrel
Red Honey
River Flow Fermentation Natural
river-fermented
Symbiotic Washed
washed
Washed
Washed - 12 hours wet fermentation + 23 days drying in cold room
Wave Washed
White Honey
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· 31