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The Shed Coffee / 

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January 25, 2021

[vc_row][vc_column][vc_column_text] Columbia single origin Origin: Colombia Ciro Valencia Vargas Region: San Augustin, Huila Farm: Finca El Roble Faermer: Ciro Valencia Vargas Variety: Caturra & Castillo (50/50) Altitude: 1800m Process: 24 hours fermentation in tanks (without water) then washed in channels and dried on patios for 11 -14 days Cup Notes: Lemon, Sweet, Caramel, Dark chocolate, Red cherry Brew method: HAND BREW The beautiful lemon ginger bright acidity, which highlighted by caramel sweet really made our day! It provides a harmonious balance juice like cup, and represented truly what is a cup...

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January 25, 2021

[vc_row][vc_column][vc_column_text] BRAZIL Origin: Brazil Region: Minas Gerais Subregion: São João do Manhuaçu Producer: Dutra Estate Processing: Semi-Washed, dried on patio and horizontal drying machine. Growing Altitude: 1120-1250m Variety: Bourbon, Catuai, Mundo Novo, Pacamara Cup Notes: Almond, Chocolate, Toast, Orange, Zante current Cupping Score: 82.5 Brew method: Espresso The SWEET, MILK CHOCOLATE brazil is the most popular product for entry level specialty coffee drinkers. If you still not as much enjoy the specialty coffee acidity for now, BRAZIL would be a good choice and develop your taste experience further. Excellent to mix with...

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January 25, 2021

[vc_row][vc_column][vc_column_text] TANZANIA Origin: Mbozi, Mbeya Farm: 200 smallholder farmers Variety: Bourbon, Kent Altitude: 1500m Process method: Washed Harvest schedule: June – September Cup notes: Dried Prune, Plum juice, Dark chocolate, Raisin, Red wine, Grape Cupping score: 86 Brew method: HAND BREW This batch of Tanzania is truly amazing, for the 1st week it is dried prune, plum juice like; as time goes by, it becomes champagne like and sprite sparking finish. We has cupped and scored 86-87 at different times of tracking the quality change. [/vc_column_text][/vc_column][/vc_row]...

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January 25, 2021

[vc_row][vc_column][vc_column_text] COSTA RICA Origin: Costa Rica Region: CIRRI SUR, NARANJO Farm: CHISPITA Variety: SL-28 Processing: HONEY Altitude: 1500 M Cup notes: APRICOT, CHERRY, DRIED RAISIN, CARAMEL, CITRUS FRUIT Cup Score: 86.5 BREW METHOD: recommend HAND BREW The newly harvested Costa Rica honey proceed micro lot has rich cutrus fruity flavor, such as apricot, orange, cherry, with rich caramel sweetness to support, truly tasty and full of sweet and complex fruity cup profile [/vc_column_text][/vc_column][/vc_row]...

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January 25, 2021

[vc_row][vc_column][vc_column_text] ETHIOPIAN WASHED Region: Guji Farm: Various smallholders Variety: Various heirloom Ethiopian varieties Processing: Fully washed Coffee Grade: Grade 1 Altitude: 1800-1830m Cup Notes: Apricot, Lychee, Peach, Lemon, Jasmine, Toffee Brew method: HAND BREW Typical signature juicy floral from Guji, Ethiopia washed process, kept at the high quality for hand brewing. We aimed at roasting level to bring out the most sweet combined with lemon citrus acidity for keeping the cup profile pleasant and lively. [/vc_column_text][/vc_column][/vc_row]...