Processing method: Washed
Altitude: 1600-2200 masl
Farm: Various Smallholder farms
Variety: Bourbon, Caturra, Catuai, Pache
This coffee is the perfect bean to launch the S.O.B. Espresso. It has the sweetness and smooth mouthfeel to hold up to a dark roast, and the berry tea-like flavors accentuated by a light roast. When we roast in both these styles and blend them together, this coffee has notes of rich dark chocolate, malty black tea, and berry-like sweetness.
Processing Method: Washed
Altitude: 1200-2200 masl
Farm: Various Inza smallholder farms
Variety: Castillo, Caturra, Colombia
For our second bean in the SOB Espresso rotation, we chose this coffee from Colombia. Showcasing a subtle red berry note from the light roasted portion of the blend, the dark roasted portion melds perfectly with a rich, full bodied dark chocolate profile finishing with a balance of citrus and chocolate.