Cherry | Walnut | Grapefruit
Altitude | 1700 MASL
Process | Honey
Variety | Catuai
Don Orlando, the owner of La Cuesta, uses the Palmichal mill to process his coffee cherries. For the honey process, they leave as much mucilage as possible on the beans and when drying on the patios, the coffee is moved constantly every hour. It takes 12 days to get to the right moisture content. It is this constant care and attention to detail that makes this season's Colours such a treat.
Mixed Berries | Rose Water | Nectarine Altitude | 1900 MASL Process | Natural Variety | Mixed Heirloom Everyday 850 smallholder farmers in the region of Guji, deliver tiny amounts of cherries...
Blackberry | Caramel | Green Apple Altitude | 2000 MASL Process | Washed Variety | Bourbon Nyarusiza is one of two washing stations owned by producers, Epiphanie and her son Samuel...
Nogaut | Lemon Meringue | Strawberry Altitude | 1400-1800 MASL Process | Washed Variety | Caturra, Catuai This is our first ever coffee from Martha in Coffee Bird, so we're super excited to...
50% Brazil Bota Fora | 25% Guatemala Union Cantinil | 25% Rwanda Nyaruzina IN THE CUP Pear | Fudge | Walnut DESCRIPTION A blend of 3 coffees, beautiful as an espresso....