Bali Wet Hulled Bangli Kintamani - Shows some typical wet hulled qualities, unrefined molasses and date sugar, stewed fruits, molasses cookie, rustic cocoa tones, tobacco leaf, muted acidity and an oily mouthfeel. Good for espresso.
Guatemala Patzun Finca La Florida - La Florida has a honey and muscovado sugar sweetness, oatmeal cookie aroma, green tea-like acidity, and walnut and roasted nib finishing accents. A milder Guatemala that shows best when to City - City+. Full City will work for espresso.
Guatemala Antigua Pulcal Villa Sarchi - City+ shows balance with notes of panela sugar, pressed cane juice, burned toffee, caramel apple, and a mild backing of baking chocolate (deeper cocoa tones at FC and beyond). Vibrant green apple brightness. Good espresso.
Colombia Inzá Las Estrellas - Light roast have honey and raw panela sugar sweetness, hints of apple tea, raisin, green grape-like acidity, and a cinnamon aftertaste. Dark roast show hints of rum-raisin pudding and syrupy dark chocolate. Good for espresso.
Kenya Kiambu Japem AA - Full City constructs the more well-rounded cup in my opinion, where dark fruit, bittersweetness, and acidity all seemed to fall in place. Delicious blueberry, bittersweet dark cacao, grapefruit juice, and surprisingly vibrant acidity.
Costa Rica Roger Solis La Casona - A modest brewed coffee, sweetness ranging from light brown sugar to caramelizing smokey sweetness when roasted dark. Butter toffee, caramel, roasted almond, and bittering cocoa. Good for espresso.
Papua New Guinea Honey Nebilyer Estate - Honey process seems to bring out fruited notes like cranberry, raisin, red grape, and underscored by molasses-like sweetness. This PNG boasts body, and with mild acidity, is great espresso too. Good for espresso.
Rwanda Gikongoro Robusta - The cup is all about bittering cocoa, mild malty sweetness, muted acidity, and massive body. Roasted buckwheat, leather, and nutty notes mark the aroma and finish. Good for espresso blending.