Nawras (Espresso Blend): a specialty coffee blend.

Tasting notes: Sugar cane, Caramel, Chocolate. For espresso.

Highlights

• Notes: Sugar cane, Caramel, Chocolate
• For espresso
• Net weight: 250g

Specifications

• Roaster: Ash
• Notes: Sugar cane, Caramel, Chocolate
• Brew method: espresso
• Net weight: 250g

Jeddah Summer Blend: a specialty coffee blend, anaerobic processed.

Tasting notes: Cherry, Strawberry, Green apple, Pecan. For filter and espresso.

Highlights

• Process: Anaerobic
• Notes: Cherry, Strawberry, Green apple, Pecan
• For filter and espresso
• Net weight: 120g

Specifications

• Roaster: Ash
• Process: Anaerobic
• Notes: Cherry, Strawberry, Green apple, Pecan
• Brew method: filter and espresso
• Net weight: 120g

Uganda Mama Betty Extended Drying: a specialty coffee from Uganda, Mama Betty, the SL14 variety, grown at 1700–2100 m, extended drying processed.

Tasting notes: Red apple, Cherry, Maple syrup, Cocoa. For filter and espresso.

Highlights

• Origin: Uganda
• Region: Mama Betty
• Variety: SL14
• Altitude: 1700–2100 m
• Process: Extended Drying
• Notes: Red apple, Cherry, Maple syrup, Cocoa
• For filter and espresso
• Net weight: 250g

Specifications

• Roaster: Ash
• Origin: Uganda
• Region: Mama Betty
• Variety: SL14
• Altitude: 1700–2100 m
• Process: Extended Drying
• Notes: Red apple, Cherry, Maple syrup, Cocoa
• Brew method: filter and espresso
• Net weight: 250g

Colombia Gentiana Washed: a specialty coffee from Colombia, Gentiana, the Caturra variety, grown at 1700–1900 m, washed processed.

Tasting notes: Peach, Grapefruit, White grape, Chocolate. For filter and espresso.

Highlights

• Origin: Colombia
• Region: Gentiana
• Variety: Caturra
• Altitude: 1700–1900 m
• Process: Washed
• Notes: Peach, Grapefruit, White grape, Chocolate
• For filter and espresso
• Net weight: 250g

Specifications

• Roaster: Ash
• Origin: Colombia
• Region: Gentiana
• Variety: Caturra
• Altitude: 1700–1900 m
• Process: Washed
• Notes: Peach, Grapefruit, White grape, Chocolate
• Brew method: filter and espresso
• Net weight: 250g

Brazil Santo Antonio Natural: a specialty coffee from Brazil, Santo Antonio, grown at 800–1200 m, natural processed.

Tasting notes: Brown sugar, Cocoa, Milk chocolate, Nuts. For filter and espresso.

Highlights

• Origin: Brazil
• Region: Santo Antonio
• Altitude: 800–1200 m
• Process: Natural
• Notes: Brown sugar, Cocoa, Milk chocolate, Nuts
• For filter and espresso
• Net weight: 250g

Specifications

• Roaster: Ash
• Origin: Brazil
• Region: Santo Antonio
• Altitude: 800–1200 m
• Process: Natural
• Notes: Brown sugar, Cocoa, Milk chocolate, Nuts
• Brew method: filter and espresso
• Net weight: 250g

Peru Piura (Bira) Washed: a specialty coffee from Peru, Piura, washed processed.

Tasting notes: Flowers, Chamomile, Cane sugar, Milk chocolate. For filter and espresso.

Highlights

• Origin: Peru
• Region: Piura
• Process: Washed
• Notes: Flowers, Chamomile, Cane sugar, Milk chocolate
• For filter and espresso
• Net weight: 250g

Specifications

• Roaster: Ash
• Origin: Peru
• Region: Piura
• Process: Washed
• Notes: Flowers, Chamomile, Cane sugar, Milk chocolate
• Brew method: filter and espresso
• Net weight: 250g

This Brazilian coffee from Ash pours a creamy, sweet cup that tastes like a wafer biscuit. The body is medium and the acidity is low, with chocolate, wafer, hazelnut, and vanilla layered over a soft caramel finish for a dessert-like character.

Catuaí beans grown at 1,040 to 1,200 meters in Brazil, processed with anaerobic (chocolate) fermentation that deepens the sweetness and chocolatey notes, then finished at a medium roast. Pull it as espresso or in milk drinks like a flat white to show off its creamy body, or brew it as a pour-over (V60) to taste the full range of notes.

Highlights

• Wafer, chocolate, hazelnut, vanilla, and caramel notes
• Creamy medium body with low acidity
• Anaerobic (chocolate) process boosts sweetness
• Catuai variety from Brazil at 1,040-1,200m
• Medium roast made for espresso and milk drinks
• Dessert-like character in the cup
• Specialty cupping score of 87.25

Specifications

• Origin: Brazil
• Region: Brazil
• Variety: Catuai
• Process: Anaerobic (Chocolate)
• Altitude: 1,040-1,200 m
• Roast: Medium
• Tasting Notes: Wafer, vanilla, hazelnut, chocolate, caramel
• Net Weight: 250g