As part of the Sidama region, Guji, like Yirgacheffe, tends to showcase floral and citrus flavors. The light roast that Nate has chosen accentuates these characteristics beautifully.
Notes: Very sweet, juicy fruit acidity; lemon, grape, caramel, cane sugar & citrus fruits
Varietal: 100% Bourbon
Farm: Various smallholder farms
Processing: Washed with two 'fermentation' or soaking cycles, then dried on raised beds
Altitude: 1,950 to 2,000 metres above sea level
Town: Town of Haro Wachu in Uraga Region of Guji
A fully washed bean from the Cajamarca, this coffee is from one of the highest-quality cupping lot regions in all of Peru.
Notes: sweet with citric acidity and a smooth mouthfeel; chocolate, melon and almond flavor with an herbal aftertaste
Varietals: Bourbon, Caturra, Typica
Elevation: 1,200 to 2,200 meters above sea level
Processing: Fully washed and dried on raised beds
Notes: cherry, cocoa, clean, sweet, brisk, juicy, balanced
Farm: Various small farms through
Varietal: Castillo (60%), Colombia (20%), Caturra (20%)
Processing: Washed Process (Fermented for between 14-48 hours and sun dried or dried in guardiolas)
Altitude: 1,500 to 1,700 metres above sea level
Owner: Various small holder farmers
Town / City: Santuario
One of the oldest coffee estates in Brazil, family-owned Capim Branco was founded in 1901 by the Andrade Family. Capim Branco means "white grass", a name based on the fact these amazing, flowing coffee trees are covered in white flowers during flowering season.
Notes: well balanced, clean, bright-centered-cherry, creamy milk chocolates
Owner: Ismael & Eduardo Andrade
Varietals: 100% Yellow Catuai
Elevation: 1,100 meters above sea level