KENYA KIRIRI

Country: Kenya

Region: Rift Valley

Arabica variety: SL28, SL34, Batian

Altitude: 1800 m a.s.l.

Processing: washed

Cupping score: 84.5

Descriptors: date, cherry liqueur, cocoa.

Aroma: bright, with notes of cherry and dark chocolate.

Flavor: rich, with notes of date, cherry liqueur, and rosehip.

Body: medium, silky.

Aftertaste: long, with notes of truffle and red cocoa.

Acidity: ◯◯ | Sweetness: ◯◯ | Bitterness: ◯◯

SALVADOR LORENA

Country: El Salvador

Region: Santa Ana

Arabica variety: Bourbon, Pacas

Altitude: 1200 m a.s.l.

Processing: natural

Cupping score: 85

Descriptors: pear, plum wine, hazelnut.

Aroma: bright, with notes of hibiscus and rosehip.

Flavor: rich, with notes of pear, plum wine, and flowers.

Body: medium, rounded.

Aftertaste: long, with notes of hazelnut and apricot.

Acidity: ◯ | Sweetness: ◯◯ | Bitterness: ◯

GUATEMALA NUEVO ORIENTE

Country: Guatemala

Region: Nuevo Oriente

Arabica variety: Pache, Bourbon

Altitude: 1300–1600 m a.s.l.

Processing: natural

Cupping score: 85.5

Descriptors: plum, sweet cherry, cashew.

Aroma: rich, sweet, with notes of apple, toffee, and hazelnut.

Flavor: rich, with notes of sweet cherry, plum, and blackcurrant.

Body: medium, smooth, rounded.

Aftertaste: long, with notes of red cashew, gooseberry, and milk chocolate.

Acidity: ◯ | Sweetness: ◯◯ | Bitterness: ◯◯

COSTA RICA LA ISLA

Country: Costa Rica

Region: Naranjo

Arabica variety: Catuai, Caturra

Altitude: 1560 m a.s.l.

Processing: washed

Cupping score: 84

Descriptors: apple, blackcurrant, wild strawberry.

Aroma: bright, with notes of strawberry tea.

Flavor: rich, with notes of apple, blackcurrant, and nut butter.

Body: medium, rounded.

Aftertaste: long, with notes of wild strawberry and hazelnut.

Acidity: ◯◯ | Sweetness: ◯◯◯ | Bitterness: ◯

HONDURAS LAS CALAVERAS

Country: Honduras

Region: Montecillos

Arabica variety: Ihcafe 90

Altitude: 1650 m a.s.l.

Processing: natural

Cupping score: 84.5

Descriptors: cashew, black tea, blackberry.

Aroma: bright, with notes of nuts and tea.

Flavor: rich, with notes of cashew, black tea, and dark berries.

Body: medium, silky.

Aftertaste: long, with notes of blackberry and chocolate cookie.

Acidity: ◯◯ | Sweetness: ◯◯ | Bitterness: ◯

ETHIOPIA BUKU SAYISA

Country: Ethiopia

Region: Oromia

Arabica variety: Heirloom

Altitude: 2100–2300 m a.s.l.

Processing: natural

Cupping score: 87

Descriptors: kumquat, red apple, walnut.

Aroma: intense, with notes of flowers and citrus.

Flavor: rich, sweet, with notes of kumquat, red apple, and black tea.

Body: medium, smooth.

Aftertaste: long, with notes of walnut and citrus acidity.

Acidity: ◯◯ | Sweetness: ◯◯ | Bitterness: ◯

ETHIOPIA NARDOS

Country: Ethiopia

Region: Guji

Arabica variety: Heirloom

Altitude: 2000–2100 m a.s.l.

Processing: washed

Cupping score: 85.5

Descriptors: black tea, lime, cherry candy.

Aroma: bright, sweet, with notes of berry jam.

Flavor: rich, with notes of black tea, lime, and cherry jam.

Body: tea-like, below medium.

Aftertaste: long, with notes of cherry candy and black tea.

Acidity: ◯◯ | Sweetness: ◯◯ | Bitterness: ◯

HONDURAS TUTULE

Country: Honduras

Region: Montecillos

Arabica variety: Ihcafe 90, Catuai

Altitude: 1450–1600 m a.s.l.

Processing: natural

Cupping score: 88

Descriptors: jasmine, starfruit, fruit yogurt.

Aroma: rich, with notes of tropical fruits and white grapes.

Flavor: bright, with notes of starfruit, jasmine, and caramel.

Body: medium, smooth.

Aftertaste: long, with notes of peach and fruit yogurt.

Acidity: ◯◯ | Sweetness: ◯◯◯ | Bitterness: ◯

COLOMBIA PARAISO DECAF

Country: Colombia

Region: Huila

Arabica variety: Red Bourbon

Altitude: 1950 m a.s.l.

Processing: decaf (sugar cane)

Cupping score: 88

Descriptors: grape, lychee, candied fruit.

Aroma: bright, with notes of dark grapes and red berries.

Flavor: rich, with notes of grape, lychee, and pear.

Body: medium, smooth.

Aftertaste: long, with notes of candied fruit and buckwheat tea.

Acidity: ◯◯ | Sweetness: ◯◯ | Bitterness: ◯

COSTA RICA BLACK DIAMOND

Country: Costa Rica

Region: Central Valley

Arabica variety: SL-28

Altitude: 1400–1600 m a.s.l.

Processing: black diamond natural

Cupping score: 90

Descriptors: rum, starfruit, mango.

Aroma: bright, with notes of dried fruit and dark chocolate.

Flavor: rich, with notes of rum, starfruit, and dark chocolate.

Body: above medium, rounded.

Aftertaste: long, with notes of mango and red apple.

Acidity: ◯◯ | Sweetness: ◯◯ | Bitterness: ◯

KENYA NYERI

Country: Kenya

Region: Central Kenya

Arabica variety: SL28, SL34

Altitude: 1500–1700 m a.s.l.

Processing: natural

Cupping score: 89

Descriptors: acacia honey, kumquat, peach.

Aroma: rich, with notes of yellow cherry and black tea.

Flavor: bright, with notes of red grape, acacia, and kumquat.

Body: medium, rounded.

Aftertaste: long, with notes of peach and grapefruit.

Acidity: ◯◯ | Sweetness: ◯◯ | Bitterness: ◯

COLOMBIA OMBLIGON

Country: Colombia

Region: Acevedo

Arabica variety: Ombligon

Altitude: 1750–1800 m a.s.l.

Processing: natural

Cupping score: 91

Descriptors: kiwi, feijoa, pomegranate wine.

Aroma: rich, with notes of cherry candies and red wine.

Flavor: bright, with notes of feijoa, kiwi, and blueberry.

Body: above medium, smooth.

Aftertaste: long, with notes of pomegranate wine and redcurrant.

Acidity: ◯◯◯ | Sweetness: ◯◯◯ | Bitterness: ◯

ETHIOPIA CHELICHELE

Country: Ethiopia

Region: Worka

Arabica variety: Heirloom

Altitude: 1850 m a.s.l.

Processing: natural slow dry

Cupping score: 86

Descriptors: tea rose, berry jam, fig.

Aroma: rich, with notes of black tea and citrus.

Flavor: bright, with notes of tea rose, berry jam, and orange.

Body: medium, smooth.

Aftertaste: long, with notes of fig and raspberry.

Acidity: ◯◯ | Sweetness: ◯◯ | Bitterness: ◯

INDONESIA JAVA

Country: Indonesia

Region: Kamojang

Arabica variety: Sigararutang, Typica

Altitude: 1350–1550 m a.s.l.

Processing: aerobic

Cupping score: 88

Descriptors: bourbon, sweet cherry, red gooseberry.

Aroma: bright, with notes of mango and whiskey.

Flavor: rich, with notes of sweet cherry, bourbon, and Sicilian orange.

Body: above medium, smooth.

Aftertaste: long, with notes of red gooseberry and cane sugar.

Acidity: ◯◯◯ | Sweetness: ◯◯ | Bitterness: ◯

COLOMBIA PARAISO KOJI

Country: Colombia

Region: Huila

Arabica variety: Stripe Bourbon

Altitude: 1950 m a.s.l.

Processing: koji fermentation

Cupping score: 91

Descriptors: brandy, fig, raspberry drink.

Aroma: bright, tropical, with notes of fig.

Flavor: rich, with notes of papaya, brandy, and blueberry.

Body: tea-like, below medium.

Aftertaste: long, with notes of raspberry drink and pine nut.

Acidity: ◯◯ | Sweetness: ◯◯ | Bitterness: ◯

EL SALVADOR GEISHA

Country: El Salvador

Region: Apaneca-Ilamatepec

Arabica variety: Geisha

Altitude: 1325 m a.s.l.

Processing: anaerobic

Cupping score: 90

Descriptors: pitahaya (dragon fruit), blueberry muffin, chocolate liqueur.

Aroma: expressive, with notes of dragon fruit and white wine.

Flavor: intense, with notes of pitahaya, blueberry muffin, and pink grape.

Body: sparkling, medium.

Aftertaste: long, with notes of blueberry and chocolate liqueur.

Acidity: ◯◯◯ | Sweetness: ◯◯ | Bitterness: ◯

COLOMBIA GEISHA EL DIVISO

Country: Colombia

Region: Huila

Arabica variety: Geisha

Altitude: 1800 m a.s.l.

Processing: washed mossto

Cupping score: 88

Descriptors: fruit ice cream, strawberry yogurt, tea rose.

Aroma: bright, floral, with notes of tropical fruits.

Flavor: rich, with notes of fruit ice cream, strawberry yogurt, and pineapple.

Body: medium, silky.

Aftertaste: long, with notes of tea rose and starfruit.

Acidity: ◯◯ | Sweetness: ◯◯ | Bitterness: ◯

ETHIOPIA LULO KOJI

Country: Ethiopia

Region: Oromia

Arabica variety: 74112, 74158

Altitude: 2150–2300 m a.s.l.

Processing: koji fermentation

Cupping score: 91

Descriptors: starfruit, peach wine, duchesse pear.

Aroma: rich, sweet, with notes of mango and flowers.

Flavor: intense, with notes of sweet cherry, starfruit, and peach wine.

Body: medium, rounded.

Aftertaste: long, with notes of duchesse pear and blackcurrant.

Acidity: ◯◯◯ | Sweetness: ◯◯ | Bitterness: ◯

COLOMBIA MELON

Country: Colombia

Region: Huila

Arabica variety: Caturra, Bourbon

Altitude: 1500 m a.s.l.

Processing: co-fermentation

Cupping score: 87

Descriptors: melon, fruit ice, white grape.

Aroma: bright, with notes of melon, macadamia nut, raspberry, and black tea.

Flavor: rich, with notes of yellow plum, white grape, and fruit ice.

Body: medium, smooth.

Aftertaste: long, with notes of melon and yellow sweet cherry.

Acidity: ◯◯◯ | Sweetness: ◯◯◯ | Bitterness: ◯◯

COLOMBIA BLUEBERRY

Country: Colombia

Region: Huila

Arabica variety: Purple Caturra

Altitude: 1500 m a.s.l.

Processing: co-fermentation

Cupping score: 87

Descriptors: blueberry pie, plum, hazelnut.

Aroma: sweet, floral, with notes of dark grapes and plum.

Flavor: rich, with notes of truffle candies, dark grapes, and blackberry.

Body: medium, rounded.

Aftertaste: long, with notes of starfruit and amaretto.

Acidity: ◯◯◯ | Sweetness: ◯◯ | Bitterness: ◯

SALVADOR CORDILLERA

Country: El Salvador

Region: Quetzaltepec

Arabica variety: Bourbon, Sarchimor

Altitude: 1150–1250 m a.s.l.

Processing: washed

Cupping score: 85.75

Descriptors: cherry wine, Sicilian orange, hazelnut.

Aroma: bright, with notes of praline and raisins.

Flavor: rich, with notes of cherry wine, raspberry, and Sicilian orange.

Body: medium, sparkling.

Aftertaste: long, with notes of hazelnut and amaretto.

Acidity: ◯◯◯ | Sweetness: ◯◯ | Bitterness: ◯

COSTA RICA LA GLOXINIA

Country: Costa Rica

Region: Santa Maria

Arabica variety: Caturra, Catuai, Typica

Altitude: 1200–1900 m a.s.l.

Processing: washed

Cupping score: 85.5

Descriptors: viburnum, uzvar, persimmon.

Aroma: bright, with notes of uzvar and berries.

Flavor: rich, with notes of viburnum, uzvar, and cane sugar.

Body: above medium, smooth.

Aftertaste: long, with notes of persimmon and baked apples.

Acidity: ◯◯◯ | Sweetness: ◯◯ | Bitterness: ◯◯

GUATEMALA RIO AZUL

Country: Guatemala

Region: Huehuetenango

Arabica variety: Caturra, Catuai, Bourbon

Altitude: 1500–1800 m a.s.l.

Processing: natural

Cupping score: 86

Descriptors: green apple, orange, date.

Aroma: bright, with notes of berries.

Flavor: bright, complex, with notes of green apple and orange.

Body: medium, enveloping.

Aftertaste: long, with notes of candy and date.

Acidity: ◯◯◯ | Sweetness: ◯◯◯ | Bitterness: ◯

RWANDA GITOKI

Country: Rwanda

Region: Eastern region

Arabica variety: Red Bourbon

Altitude: 1500–1800 m a.s.l.

Processing: washed

Cupping score: 84.25

Descriptors: yellow apple, walnut, grapefruit.

Aroma: bright, with notes of citrus and yellow fruits.

Flavor: rich, with notes of yellow apple, walnut, and candied fruit.

Body: medium, silky.

Aftertaste: long, with notes of grapefruit and white wine.

Acidity: ◯◯ | Sweetness: ◯ | Bitterness: ◯◯

BRAZIL PARAISO

Country: Brazil

Region: Cerrado

Arabica variety: Red Catuai, Yellow Catuai

Altitude: 990–1200 m a.s.l.

Processing: natural

Cupping score: 83

Descriptors: chocolate-covered cherry, apple, cocoa.

Aroma: rich, with notes of spices and brownie.

Flavor: bright, with notes of chocolate-covered cherry, apples, and nutmeg.

Body: medium, smooth.

Aftertaste: long, with notes of cocoa and hazelnut.

Acidity: ◯ | Sweetness: ◯◯ | Bitterness: ◯

BURUNDI MUYINGA

Country: Burundi

Region: Muyinga

Arabica variety: Red Bourbon

Altitude: 1600–1850 m a.s.l.

Processing: natural

Cupping score: 84.5

Descriptors: redcurrant, pomegranate, cognac.

Aroma: intense, with notes of raisins and almond.

Flavor: pronounced, with notes of marzipan, redcurrant, and cognac.

Body: medium, enveloping.

Aftertaste: long, with notes of pomegranate and milk chocolate.

Acidity: ◯◯◯ | Sweetness: ◯ | Bitterness: ◯

ETHIOPIA BOLEDU

Country: Ethiopia

Region: Guji

Arabica variety: Heirloom

Altitude: 1900–2100 m a.s.l.

Processing: washed

Cupping score: 84.25

Descriptors: redcurrant, gooseberry, condensed milk.

Aroma: bright, with notes of vanilla cake and yellow cherry.

Flavor: rich, with notes of redcurrant, gooseberry, and milk chocolate.

Body: medium, smooth.

Aftertaste: long, with notes of condensed milk and cashew.

Acidity: ◯◯◯ | Sweetness: ◯◯◯ | Bitterness: ◯

COLOMBIA PAPAYAN

Country: Colombia

Region: Antioquia

Arabica variety: Bourbon, Typica

Altitude: 1300–1500 m a.s.l.

Processing: washed

Cupping score: 83.5

Descriptors: nectarine, peanut, milk chocolate.

Aroma: delicate, with pronounced peach notes.

Flavor: rich nectarine flavor with milk chocolate and liqueur notes.

Body: medium, silky.

Aftertaste: long and persistent, with notes of orange and peanut butter.

Acidity: ◯◯ | Sweetness: ◯◯ | Bitterness: ◯

HONDURAS LA PAZ

Country: Honduras

Region: Montecillos

Arabica variety: Ihcafe 90, Catuai

Altitude: 1450–1600 m a.s.l.

Processing: washed

Cupping score: 83

Descriptors: white flowers, toffee, marmalade.

Aroma: delicate, with notes of grape and peanut butter.

Flavor: sweet, with notes of white flowers, toffee, and apricot.

Body: medium, rounded.

Aftertaste: long, with notes of marmalade and cherry.

Acidity: ◯◯ | Sweetness: ◯◯◯ | Bitterness: ◯

COLOMBIA HULCAFE DECAF

Country: Colombia

Region: Huila

Arabica variety: Castillo, Caturro

Altitude: 1600–1800 m a.s.l.

Processing: sugar cane decaf

Cupping score: 84.5

Descriptors: redcurrant, cherry pie, Baileys.

Aroma: rich, with notes of plum and cinnamon bun.

Flavor: rich, with notes of redcurrant, panela, and kumquat.

Body: below medium, tea-like.

Aftertaste: long, with notes of cherry pie and Baileys.

Acidity: ◯◯◯ | Sweetness: ◯◯◯ | Bitterness: ◯

ORGANIC MOYA SENCHA TEA NO. 21

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