Brazil Florestal
Cupping Score: 83
Processing: Fully washed
Region: Ninheira, Minas Gerais
Altitute: 850m
Variety: Arara and Catuai
Notes: Chocolate, caramel, red fruits, high malic acidity with a velvety body.
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Brazil Mantiqueira
Cupping Score: 85
Processing: Natural
Region: Minas Gerais
Altitute: 1330m
Variety: Catuai
Notes: Red fruits and chocolate with hints of vanilla and a slight pineapple acidity.
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Brazil Pinhal
Cupping Score: 86.75
Processing: Natural
Region: Minas
Altitute: 1160m
Variety: Yellow Topaz
Notes: Buttery body with notes of crunchy chocolate and red apples.
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Colombia Anaerobic Luis Anibal Calderon
Cupping Score: 87.5
Variety: Pink Bourbon
Processing: Anaerobic 200 Washed
Farm: Villa Betulia
Altitude: 1500m – 1600m
Notes: Roses, caramel, blueberry and dark chocolate.
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Colombia Andres Guaca RUM
Cupping Score: 87.5
Processing: Rum Aged Natural
Variety: Castillo
Notes: Rum, strawberry yogurt, floral, cardamom and orange.
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Colombia Las Nubes
Cupping Score: 86-89
Varietal: Pink Bourbon
Processing: Anaerobic Washed
Producer: Claudia Samboni
Notes: Red berries, peach, cherry, pineapple, passion fruit, caramel, mandarin, chocolate, creamy and guava
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Colombia Madre Laura
Cupping Score: 85
Processing: Washed
Region: Jerico, Antioquia
Altitute: 1900m – 2000m
Variety: Dos Mil, Caturra, Castillo
Notes: Chocolate, caramel, red fruits and orange acidity.
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Decaf Colombia Madre Laura
Cupping Score: 85
Processing: Sugar-cane Washed
Region: Jerico, Antioquia
Altitute: 1900m – 2000m
Variety: Dos Mil, Caturra, Castillo
Notes: Chocolate, caramel, red fruits and orange acidity.
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Ecuador Arashi Mejorado
Cupping Score: 86-89
Farmer: Abel Salinas
Varietal: Typica
Processing: Anaerobic Washed
Cupping Notes: Orange, cooked raisin, rose, floral, peach, caramel, lychee, red currant, fig and panela.
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El Salvador Los Pirineos
Cupping Score: 86-89
Processing: Honey
Producer: Diego Baraona
Varietal: Pacamara
Altitude: 1300 – 1600 m
Notes: Green apple, white nectarine, peach, white sugar, lime, pineapple, brown sugar, lychee, soursop and banana
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El Salvador Mauricio Salaverria Cruz Gorda
Cupping Score: 83-85
Processing: Semi-washed
Altitute: 1500m
Variety: Bourbon/Pacas
Notes: Clean, citrus, dried fruit, raisin, caramel, creamy, bright, red apple and prune.
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El Salvador Himalaya Pacamara
Cupping Score: 86.5
Processing: Supernatural
Producer: Mauricio Salaverria
Altitute: 1500m
Variety: Bourbon, Pacas, Pacamara
Notes: Chocolate, honey, cooked orange, apricot, caramel with medium to full weight, thick body, orange and peach acidity.
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Ethiopia Yirgacheffe Gedeb
Cupping Score: 88
Processing: Natural, Sundried
Altitute: 1800m – 2200m
Variety: Heirloom
Notes: Lemongrass, floral and fruity undertones with a citric acidity.
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Ethiopia Guji Hambela
Cupping Score: 88
Processing: Natural, Sundried
Altitute: 1900m – 2250m
Variety: Heirloom
Notes: Cherry, chocolate with fruit forward notes of fresh berries.
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Guatamala La Laguna
Producer: Adolfo Hernandez
Varietal: Caturra
Processing: Anaerobic Natural
Cupping Score: 86-89
Notes: Raisin, raspberry, apricot, red apple, strawberry, red wine and rum
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Honduras Integral Cipres
Cupping Score: 86-89
Varietal: Catuai
Processing: Washed
Producer: Catalino Vasquez
Notes: Floral, peach, nectarine, creamy, red apple and red plum
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Honduras La Falda Del Picacho
Cupping Score: 86-89
Processing: Washed
Producer: Juan Montoya
Varietal: Red Bourbon
Altitude: 1800m
Notes: White grape, caramel, toffee, chocolate, red apple and panela
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India Thalanar Estate
Cupping Score: 83-85
Processing: Superhoney
Producer: Pathy Kasiviswanathan
Altitude: 1500m
Notes: Orange, citrus, lime, caramel and toffee
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Mexico La Estancia
Cupping Score: 87.25
Processing: Natural
Altitute: 1500m
Variety: Bourbon/Typica
Notes: Juicy, berries, stone fruit, toffee, mandarin, chocolate and roasted nuts.
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Nicaragua Bridazul
Cupping Score: 86-89
Varietal: Catuai Caturra
Processing: Natural
Producer: Claudia Lovo and Tim Willems
Altitude: 1200 – 1500 m
Notes: Orange, round, sweet, caramel and toffee
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Nicaragua El Recuerdo
Cupping Score: 86-89
Varietal: Caturra/Catimor
Processing: CM Natural
Producer: Eudoro Guillen
Notes: Juicy, clean, sweet, brown sugar, apricot and mango
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Nicaragua La Bendicion
Cupping Score: 86-89
Processing: Natural
Producer: Sergio and Liberato Jarquin
Varietal: Caturra Bourbon
Notes: Orange juice, malt, caramel, creamy, milk chocolate and red apple
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Nicaragua Miraflor
Cupping Score: 86.75
Processing: Natural
Region: Luis Valldarez
Notes: Cooked plum and berries, red berries, sweet, plum, honey, caramel and dark chocolate.
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Nicaragua Los Alpes
Cupping Score: 86
Processing: Washed
Altitute: 1700m – 1800m
Variety: Caturra
Notes: Caramel, chocolate, almond, roasted peanut with moderate acidity.
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Peru Geisha Per Palma Real
Cupping Score: 86-89
Varietal: Geisha
Processing: Washed
Farmer: Leonardo Guevara
Note: Orange, cane sugar, floral, caramel and apricot
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Timor Leste Laclo
Cupping Score: 86-89
Varietal: Typica/Catimor
Processing: Anaerobic Natural
Notes: Cacao, grape, raspberry, red apple, red plum and dark chocolate