Huila Pitalito El Tiple Excelso, Washed is a Colombian coffee with a classic profile known for balanced flavor, medium body, and medium acidity. It is sourced from smallholder farmers in the Pitalito region of Huila. 

Flavor Profile

• Notes: Milk chocolate, roasted almond, citrus (mandarin orange), and caramel. Some variations may also have notes of brown sugar, stone fruit, and cherry.
• Body: Medium to full.
• Acidity: Medium.
• Process: Washed. 

Origin Details

• Region: Pitalito, Huila, Colombia.
• Producers: Various smallholder farmers, sometimes organized through cooperatives like CADEFIHUILA.
• Varietals: Common varieties include Castillo, Caturra, and Colombia.
• Altitude: Grown at high elevations, typically between 1,500 and 1,800 meters above sea level.
• Name: "El Tiple" is a name used by green coffee suppliers, like Genuine Origin, to offer accessible Colombian coffee to roasters, named after a traditional Colombian string instrument. 

More Information:

Why Colombian Coffee Beans Are So Good: A Global Favorite

Ethiopia Organic Yirgacheffe Chelchele G2 Natural is a type of single-origin coffee bean known for its distinctive flavor profile resulting from the region, varietal, and processing method. 

Here's a breakdown of its key characteristics:

Description

Origin Ethiopia: Widely recognized as the birthplace of coffee.

Yirgacheffe: A renowned coffee-growing region within the Gedeo Zone of Ethiopia, famous for producing high-quality beans.

Chelchele: A village or washing station within the Yirgacheffe region, where this specific coffee is processed and sourced from.

Organic: Indicates the coffee is cultivated using organic farming practices.

Varietal: Typically heirloom Ethiopian varietals grown at high altitudes (1,900-2,400 masl).

Processing: Natural (Dry Processed): Coffee cherries are dried with the skin and fruit intact, allowing the fruit's flavors to imbue the bean. This process enhances sweetness and fruity notes and often results in a fuller body compared to washed coffees.

GradeG2 (Grade 2): Refers to the grading of the green coffee beans, indicating quality. Both Grade 1 and Grade 2 are classified as Specialty/Premium Grade coffee.

Flavor Profile

Natural processing often results in a coffee with pronounced fruit notes and sweetness. This specific Chelchele Yirgacheffe is frequently described with tasting notes that include: 

• Dominant Fruit Notes: Blueberry, Strawberry, Tropical Fruit, Lemon, Pear
• Other Flavor Notes: Milk Chocolate, Vanilla, Black Tea, Hibiscus, Cinnamon, Clove, Winey
• Body: Typically light to medium
• Acidity: Medium to Bright 

Key Characteristics

• Origin: Grown in the Southern Highlands and the slopes of Mt. Kilimanjaro and Mt. Meru in Tanzania.
• Bean Type (Peaberry): Peaberries are a natural mutation where only one, round seed develops inside the coffee cherry instead of the usual two flat-sided beans. This round shape allows for a more even and consistent roast, which many believe contributes to a more focused and intense flavor.
• Processing (Washed): The "washed" (or wet) process involves removing the fruit pulp from the bean before drying. This method highlights the coffee's origin characteristics, resulting in a cleaner, brighter, and more acidic cup compared to other processing methods.
• Grade ("Plus"): The "Plus" designation is used to indicate a premium selection, often hand-selected and meticulously sorted for quality and uniformity.
• Acidity: Typically bright and vibrant.
• Body: Generally light to medium body with a smooth, sometimes buttery, mouthfeel.
• Flavor Profile: Common tasting notes include:
• Fruity/Citrus: Red currant, citrus, apricot, or black cherry.
• Sweet/Nutty: Milk chocolate, pecan, brown sugar, or caramel.
• Floral: Hints of chamomile or jasmine. 

A premium coffee bean known for its vibrant and complex flavor profile. 

Here's a breakdown of its characteristics:

• Origin: Grown in the Central Highlands of Kenya, including the Murang'a, Kiambu, and Kirinyaga counties, often sourced from estates and cooperative societies on the slopes of Mount Kenya.
• Name: "Lenana" is named after one of the peaks of Mount Kenya.
• Cultivars: Typically a blend of classic Kenyan cultivars like SL-28, SL-34, and Ruiru-11.
• Processing (Washed): These beans undergo the fully washed (or wet) process, which involves depulping, fermentation, and thorough washing. This method enhances clarity, brightness, and highlights the intrinsic fruit and citrus notes of the coffee.
• Grade (AB): Kenyan coffee grades are based on bean size. AB grade signifies that the beans are sorted using a 6.8 mm screen (A grade) and a 6.2 mm screen (B grade). Although AA is the largest grade, AB is still considered a premium grade and represents about 40% of Kenya's crop.
• "Plus": Indicates a particularly high-quality selection within the AB grade, potentially a meticulously sorted and prepared lot.
• Flavor Profile: Kenya AB Lenana Plus is celebrated for its bright acidity, juicy citrus, ripe berry sweetness, and sometimes notes of dark chocolate, caramel, black currant, lime, brown sugar, or stone fruit. It's known for a clean and structured cup.
• Body: It generally has a medium body with a smooth, sometimes buttery, or satiny mouthfeel.
• Roast: It performs well in light to medium roasts, which bring out its vibrant flavors.