V12 Premium Coffee

Berry and Nutty, these are the best words that describe this coffee. When two or more African origin coffees blend together, definitely it creates a Magic which give an excellent reflection of its region. The African coffees exhibit cherry fruit flavors with high acidity and hints of nutty notes. It is perhaps a dominant power pack magical blend of specialty coffees from the African region. Grown in mineral rich soil and processed under conscientious care, it is undeniably delicious. You can expect bright honey floral like flavor, sweet and fruity, with somewhat nutty and blueberry overtones.

Brewing methods

The Ethiopia Layo Teraga Natural was carefully roasted for you by our Artisan Roasters. This full natural coffee was sourced from the growing region of Guji in Ethiopia and was produced by small holder producers between 2,000 - 2,200 masl. The cup has a fruit forward currant note complemented by a citrus flavor quality with a crisp and clean finish in White Tea mouthfeel.

Brewing methods

This is an APCA certified Guatemala. We have sampled and cupped lots of Guatemalan coffee in anticipation to what this variety has to offer. This specific coffee is a crowd puller and offer satisfaction with every sip. This one shines with Chemex, but can stand on its own no matter which methodology of brewing you prefer. The Antigua region, a valley surrounded by three volcanoes, offers one of the best Guatemalan coffee to the world. Coffee trees here are enriched with great volcanic ashes that translates to a cup that coffee aficionados will enjoy.

Brewing methods

After a local forest fire got out of control and destroyed the farm 12 years ago, Finca Casa Quemada was rebuilt by Jairo Daniel Herrera and the effort was certainly worth it! The farm is one of the highest in Nicaragua at 1600masl and particularly suited to this variety. While the harvesting period (March – May) is unusual for Nicaragua, Jairo Hererra often picks his best cherries in May. Once cherries are optimally ripe, they are picked, depulped and fermented for 14-24 hours depending on the weather. From here it is washed and sent to Beneficio La Guadalupana in nearby Ocotal where it is dried on raised African beds in full shade for 12-18 days.

Brewing methods