Greek Coffee

Type: Blend
Arabica Varieties: Brazil Rio, Brazil Alta Mogiana, Ethiopia Djimmah
Robusta Varieties: India Cherry
Roasting: Light
Flavour analysis: Rich foam, complex and intense aroma, medium acidity, rich body, aromatic aftertaste

Type: Blend
Arabica Varieties: Brazil Rio, Brazil Alta Mogiana
Robusta Varieties: India Cherry
Roasting: Dark
Flavour Analysis: Rich foam, strong and spicy flavour, pleasant bitterness, rich body, lasting aftertaste

Grade: Specialty
Arabica Varietal: Caturra
Location: Jinotega, Nicaragua
Attitude: 1.450 m.a.s.l.
Process: Washed
Roasting: Light Medium

Cupping Notes
Mango, Lime, Caramel

The Story
The farm’s height above sea level varies between 1,050 and 1,450 meters. The farm has a small river which runs from West to East joining the Jiguina River, and the Apanas Lake in the East. La Bastilla Farm has been certified by the Rainforest Alliance since 2003 and has a continuous program of improvement.
Due to its altitude, natural conditions such as its micro climate, shade trees, soil and the way in which the plantation and ecological processing plants are managed, La Bastilla produces a quality of coffee that is very special, balanced, with a distinct body and aroma.

Grade: Specialty
Arabica Varietal: Bourbon
Location: Kayanza
Attitude: 1.800 m.a.s.l.
Process: Natural
Roasting: Light to Medium

Cupping Notes
Blueberry, Apricot, Milk Chocolate

The Story
The Butegana Central Washing Station is located in the Kayanza commune in northern Burundi. It handles crops from approximately 3,600 registered growers. Each producer harvests from an average of 300 trees. It is on the border with Rwanda.
Kayanza is one of the most reputable growing regions of Burundi. Soils are rich and volcanic, while the growing conditions are optimal year round.

Grade: Specialty
Arabica Varietal: Bourbon
Location: Zambia
Attitude: 1.300 - 1.500 m.a.s.l.
Process: Washed
Roasting: Light to Medium

Cupping Notes
Sweet Herbs, Dark Chocolate, Spicy

The Story
The Mafinga Hills in Zambia’s Northern Province are home to the country’s highest peaks, where altitude and ancient volcanic soils help produce the sweet citrus flavor profiles that characterize this single estate coffee.
You’ll find that the sharp acidic edge of East African coffees is often softened somewhat in their Zambian counterparts – making the latter perfect for those in search of a more restrained flavours. In the typical Zambian cup, you’ll find floral and citrus notes, with a twist of nuts or berries. The better specimens will give more unusual flavours, like cucumber, vanilla, maple and butter.

Grade: Specialty
Arabica Varietal: Bourbon, Castillo
Location: Narino
Attitude: 2.300 m.a.s.l.
Process: Washed
Roasting: Light to Medium

Cupping Notes
Jasmin, Black Tea, Chocolate

The Story
Colombia’s size alone certainly contributes to the different profiles that its 20 coffee-growing departments (out of a total 32) express in the cup, but even within growing regions there are plentiful variations due to the microclimates created by mountainous terrain, wind patterns, proximity to the Equator, and, of course, differences in varieties and processing techniques.
The southwestern departments of Narino, Cauca, and Huila tend to have higher altitude farms, which comes through in more complex acidity and heightened florality in the profiles.

Grade: Specialty
Arabica Varietal: Caturra, Catuai
Location: Costa Rica
Attitude: 1.800 m.a.s.l.
Process: Fully Washed
Roasting: Light to Medium

Cupping Notes
Lemon, Floral, Roaster Nutty

The Story
Coffee was planted in Costa Rica in the late 1700s, and it was the first Central American country to have a fully established coffee industry; by the 1820s, coffee was a major agricultural export with great economic significance to the population. Costa Rica contributes less than 1% of the world’s coffee production. One way that Costa Rica has hoped to differentiate itself among coffee-growing nations is through the diversity of profiles in its growing regions, despite the country’s relatively small geographical size. Tarrazu might be the most famous of the regions: Its high altitudes contribute to its coffees’ crisp acidity.