This coffee from the Dimtu Hambela farm in the Wate Guji region features heirloom beans processed through washing at elevations above 2000 MASL, offering tasting notes of citrus, blueberry, floral, and sweet flavors, and is a medium roast.
This coffee from the Jorge Suazo farm in the La Paz region of Honduras features Catuai and Noventa varieties processed naturally at an elevation of 1780 MASL, offering tasting notes of cherry, cacao, and raisin, and is a medium roast.
This coffee from the El Scorpion farm in the Lake Atitlán region of Guatemala features Bourbon, Catuai, and Typica varieties processed through washing at an elevation of 1700 MASL, offering tasting notes of chocolate, raspberry, and citrus, and is a medium roast.
This coffee from the Finca El Limoncillo farm in the Yasica Sur, Matagalpa region of Nicaragua features Red Catuai varieties processed through washing at an elevation of 1110 MASL, offering tasting notes of lemon tart, black pepper, dark sugar, and tea rose, and is a medium roast.
This coffee from the Volcan Tacana farm in the Chiapas region of Mexico features Catuai, Mundo Novo, Bourbon, and Acaiá varieties processed through fully washed (Euro Prep) methods at an elevation of 1200 MASL, offering tasting notes of hazelnut, milk chocolate, and caramel, and is a medium roast.