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Tasting note
Strawberry
Coffees with notes of Strawberry.
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All origins
Acevedo
Alta Mogiana
Amazonas
Antioquia
Apaneca-Ilamatepec Mountain Range
Armenia
Bench Maji
Boquete
Brazil
Buenavista
Burundi
California
Cauca
Central Huila
Chiang Rai
Chiriqui
Chiriquí
Colombia
Costa Rica
Dambi Uddo
Ecuador
El Salvador
El Vergel Estate
Ethiopia
Ethiopie
Finca 1890
Finca El Espejo
Finca Santa Monica
Fresno
Gedio Zone
Gracias A Dios
Guji
Huai Chomphu
Huila
Huila, Colombia
Huye District
Las Margaritas
Las Palmas
Loja
Narino
Nariño
Ngozi
Northern Province
Panama
Perú
Pichincha
Pitalito
Quindio
Quindío
Quindío, Colombia
Risaralda
Rwanda
San Adolfo
San Agustín
Santa Ana
Santa María
Saraguro Formation
Serra do Salitre
Shakisso
Sidama
Sonkolle Karato
Thailand
Tolima
United States
Uraga
Urrao
Valle del Cauca
Vilcabamba
Volcan
Volcán Barú
West Valley
Worka Chelbesa
Yirgacheffe
Yirgacheffe, Ethiopia
All roasts
Filter
light
Light
Light-Medium
Medium-Dark
Moderate
Nordic Light
omni roast
All processes
Advanced Washed
Anaerobic
Anaerobic Black Honey
Anaerobic Decaf
anaerobic natural
Anaerobic Natural
Anaerobically co-fermented with strawberries
classic washed
Co-fermented
Double Anaerobic Thermal Shock
Dry Washed
Fully washed
Hand-picked at peak ripeness. Floated to further remove defects. Depulped. Dry fermented for 24 hours. Dried on shaded raised beds for 30 days. Decaffeinated with ethyl acetate.
Honey
Honey with Double Fermentation
Honey, Anaerobic Natural
Natural
Natural "XO"
Nitrogen fermentation
Oak Barrel Fermented Natural
Osmotic Dehydration Co-Ferment
Pink Champagne Washed
Red Fruit Co-Fermented Decaf
Red Honey
Semi-anaerobic natural
Strawberry Soursop Coferment, Honeyed Banana Coferment
Sugarcane Decaffeination Natural
various
washed
Washed
Washed (Chocolate-Developed) + Honey Mosto Carbonic Maceration
Washed / Co-Ferment
Washed & Co-Ferment
Washed Co-ferment with Strawberry
Washed Nitro Ferm.
Washed with Yeast Inoculation
Washed. 24-hour ferment, hand-washed, shade-dried on beds 9 to 12 days
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