TASTING NOTES: Peach, hibiscus, plum, brown sugar, almond, cedar, very sweet, creamy, and perfumey

PRODUCER: Luiz Paulo Pereira

COMMUNITY: Carmo de Minas

STATE: Minas Gerais

ALTITUDE: 1300 M.A.S.L. 

LATITUDE: 22° 12'S

VARIETY: Gesha

PROCESS: Anaerobic Natural

TASTING NOTES: Milk chocolate apricot, plum, honey sweet, silky and round

PRODUCER: Various Smallholders

TOWN: Union Cantinil

DEPARTMENT: Huehuetenango

ALTITUDE: 1300 - 2000 M.A.S.L.

LATITUDE: 15° 59'N

VARIETY: Bourbon

PROCESS: Washed

TASTING NOTES: Creamy body, chocolate, and red fruit honey-like sweetness
 

ORIGIN: Guauxupe, Minas Gerais
 

ALTITUDE: 1200 M.A.S.L.
 

LATITUDE: 21° S
 

VARIETY: Red Catuaí
 

PROCESS: Natural

TASTING NOTES: Strawberry lemonade guava, lychee, cherry bright, sweet and silky

PRODUCER: Astrid Tatiana Dorado Pajoy

ORIGIN: Verda El Carmen, Sotará

DEPARTMENT: Cauca 

ALTITUDE: 1850 M.A.S.L.

LATITUDE: 2° 28'N

VARIETY: Castillo

PROCESS: Washed

TASTING NOTES: Raspberry lemonade, concord grape, gingersnap creamy and sweet 

PRODUCER: Various Smallholders

ORIGIN: Rugyeyo, Mabare 

DISTRICT: Kanungu 

ALTITUDE: 2200 M.A.S.L.

LATITUDE: 0° 22'S

VARIETY: SL-28

PROCESS: Natural

TASTING NOTES: Chocolate fudge, lychee tootsie roll, rainier cherry rich, sweet and creamy

PRODUCER: Ivan Faria Santiago, Geraldo Cornelio, and Marino Pavia

ORIGIN: Rugyeyo, Mabare 

ALTITUDE: 1450 M.A.S.L.

LATITUDE: 22° 25'S

VARIETY: Yellow Bourbon

PROCESS: Pulped Natural

TASTING NOTES: Montemorency cherry citrus, milk chocolate bright, sweet and silky

PRODUCER: Various Smallholders

ORIGIN: Popayán

DEPARTMENT: Cauca

ALTITUDE: 1700 - 1900 M.A.S.L.

ATITUDE: 2° 28’ N

VARIETY: Castillo

PROCESS: Washed