Las Águilas

Origin: Quillabamba Cusco, Peru

Notes: nutty, citrus, dark chocolate, caramel

Varieties: Typica, Caturra, Bourbon

Process: Fully sun-dried, fully washed,

Altitude: 1,700-2150 MASL

Is a group of 20 farmers in a cooperative in the mountain regions of Cusco. These indigenous farmers have survived for over 38 years despite weather related devastation. The name of the farm refers to the eagles that fly over the chain of mountains.

Brewing Methods: Great espresso and for filtered coffee methods. This coffee pairs well with milk and is a fully body coffee that is a crowd favorite.

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Yunnan Wèilán

Origin: Pu'er, Yunnan China

Notes: cocoa, caramel, peach, kiwi

Variety: Catimor

Process: shade grown, fully washed and sundried

Altitude: 1,600- 2,000 MASL

Hu is the owner of a large coffee farm in the southwest region of Yunnan. He was one of the forerunners of coffee production in the country. Despite weather and import regulations Hu and his team of farmers have worked hard at maintaining his farm and providing amazing coffee.

Brewing Method: Great filtered coffee and french press: This coffee has an amazing body, maintaining its sweet fruity notes, but equally balanced with strong notes of caramel and cocoa.

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Las Brisas

Origin: Rio Blanco Tolima, Colombia

Notes: Melon, Cherry, Red Grape, Crisp

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El Vaquero- Espresso Blend

Flavor Notes: Chocolate, Fruity, Syrup

Brewing Methods: Great for espresso and could be used in a french press.

El Vaquero is blend that we have all year long. We select different coffees that pair together well for a smooth and balanced espresso.

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Origin: Huila, Colombia

Notes: Chocolate, Blueberry, Citrus

Varieties: Caturra, Castillo, Colombia

Process: semi-shade grown, fully washed and fully sun-dried

Altitude: 1,500-1,750 MASL

La Serranía is a Colombian coffee grown in the Municipality of Pitalito, Department of Huila at an altitude of 1500-1750 meters above sea level. It is shade grown and processed with the wash method. The decaffeination process of this coffee is quite unique and is called the Ethyl Acetate process, one of the most natural and sustainable ways to decaffeinate coffee.

Brewing Methods: Great for filtered coffee and espresso: Most coffee enthusiasts shy away from decafs because they are boring, but this decaf is a great surprise and has exciting flavors.