Cherry Infusion Colombia: a flavored specialty coffee from Colombia, the Caturra variety, grown at 1400 m, anaerobic natural processed.

Tasting notes: red cherry, fruity, high sweetness, full body. For filter and espresso.

Highlights

• Origin: Colombia
• Variety: Caturra
• Altitude: 1400 m
• Process: Anaerobic natural
• Notes: red cherry, fruity, high sweetness, full body
• For filter and espresso
• Weight: 125g

Specifications

• Roaster: OLALA
• Origin: Colombia
• Variety: Caturra
• Altitude: 1400 m
• Process: Anaerobic natural
• Tasting notes: red cherry, fruity, high sweetness, full body
• Brew method: filter and espresso
• Net weight: 125g

Ketoma Uganda: a specialty coffee from Uganda, the SL 34/28 variety, grown at 1500–1800 m, anaerobic fermentation processed.

Tasting notes: berries, grape, chocolate. For filter and espresso.

Highlights

• Origin: Uganda
• Variety: SL 34/28
• Altitude: 1500–1800 m
• Process: Anaerobic fermentation
• Notes: berries, grape, chocolate
• For filter and espresso
• Weight: 250g

Specifications

• Roaster: OLALA
• Origin: Uganda
• Variety: SL 34/28
• Altitude: 1500–1800 m
• Process: Anaerobic fermentation
• Tasting notes: berries, grape, chocolate
• Brew method: filter and espresso
• Net weight: 250g

Rorecho Anaerobic Ethiopia: a specialty coffee from Ethiopia, the Heirloom variety, grown at 1900–2100 m, anaerobic fermentation processed.

Tasting notes: berries, strawberry, tropical fruit, high sweetness. For filter and espresso.

Highlights

• Origin: Ethiopia
• Variety: Heirloom
• Altitude: 1900–2100 m
• Process: Anaerobic fermentation
• Notes: berries, strawberry, tropical fruit, high sweetness
• For filter and espresso
• Weight: 250g

Specifications

• Roaster: OLALA
• Origin: Ethiopia
• Variety: Heirloom
• Altitude: 1900–2100 m
• Process: Anaerobic fermentation
• Tasting notes: berries, strawberry, tropical fruit, high sweetness
• Brew method: filter and espresso
• Net weight: 250g

Sidamo Ethiopia: a specialty coffee from Ethiopia, Sidamo, the Heirloom variety, grown at 1500–2200 m, natural processed.

Tasting notes: orange, watermelon. For filter and espresso.

Highlights

• Origin: Ethiopia
• Region: Sidamo
• Variety: Heirloom
• Altitude: 1500–2200 m
• Process: Natural
• Notes: orange, watermelon
• For filter and espresso
• Weight: 250g

Specifications

• Roaster: OLALA
• Origin: Ethiopia
• Region: Sidamo
• Variety: Heirloom
• Altitude: 1500–2200 m
• Process: Natural
• Tasting notes: orange, watermelon
• Brew method: filter and espresso
• Net weight: 250g

Guji Hambela Ethiopia: a specialty coffee from Ethiopia, Guji Hambela, the Heirloom variety, grown at 1950–2500 m, natural processed.

Tasting notes: chocolate, berries, cherry, honey sweetness. For filter and espresso.

Highlights

• Origin: Ethiopia
• Region: Guji Hambela
• Variety: Heirloom
• Altitude: 1950–2500 m
• Process: Natural
• Notes: chocolate, berries, cherry, honey sweetness
• For filter and espresso
• Weight: 250g

Specifications

• Roaster: OLALA
• Origin: Ethiopia
• Region: Guji Hambela
• Variety: Heirloom
• Altitude: 1950–2500 m
• Process: Natural
• Tasting notes: chocolate, berries, cherry, honey sweetness
• Brew method: filter and espresso
• Net weight: 250g

Gomes Colombia: a specialty coffee from Colombia, the Caturra variety, grown at 1950 m, natural processed.

Tasting notes: apple, fruits. For filter and espresso.

Highlights

• Origin: Colombia
• Variety: Caturra
• Altitude: 1950 m
• Process: Natural
• Notes: apple, fruits
• For filter and espresso
• Weight: 250g

Specifications

• Roaster: OLALA
• Origin: Colombia
• Variety: Caturra
• Altitude: 1950 m
• Process: Natural
• Tasting notes: apple, fruits
• Brew method: filter and espresso
• Net weight: 250g

Roza Brazil: a specialty coffee from Brazil, the Yellow Bourbon Catuai variety, grown at 800–1200 m, natural processed.

Tasting notes: flowers, mild sweetness, soft acidity. For filter and espresso.

Highlights

• Origin: Brazil
• Variety: Yellow Bourbon Catuai
• Altitude: 800–1200 m
• Process: Natural
• Notes: flowers, mild sweetness, soft acidity
• For filter and espresso
• Weight: 250g

Specifications

• Roaster: OLALA
• Origin: Brazil
• Variety: Yellow Bourbon Catuai
• Altitude: 800–1200 m
• Process: Natural
• Tasting notes: flowers, mild sweetness, soft acidity
• Brew method: filter and espresso
• Net weight: 250g