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: ◯

Sets

Summer set

High5 Blossom Set

Foundation BLEND COLLECTION ESPRESSO

Foundation capsules MIX

Foundation Collection ESPRESSO

Advent Calendar “7 Magical Volumes”

DUO High5 espresso set

Trio High5 espresso Set

Collection Foundation Blend Set

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