Single Origin

Suni

Brazil Regional Classico Minas Gerais Nat

Cupping Score: 83-85
Producer: Various small producers
Varietal: Yellow Bourbon
Altitude: 900 – 1300 m
Processing: Natural

Notes: Raisin, Medium-full body, Caramel, Citrus, Nougat, Milk chocolate, Roasted nut



Size

Grind

Brewing Method (Roast Profile Preference)



——————————————————————————————————————————-
Suni

Brazil Santuario Sul Starmaya Nat

Cupping Score: 86-89
Producer: Luiz Paulo Dias Pereira Filho
Varietal: Starmaya
Altitude: 1300 m
Processing: Natural

Notes: Chocolate, Juicy, Peach, Sticky, Apricot, Orange, Lemonade, Starfruit



Size

Grind

Brewing Method (Roast Profile Preference)



——————————————————————————————————————————-

Suni

Colombia Regional Cumbia

Cupping Score: 83-85
Processing: Washed
Varietal: Caturra / Castillo / Colombia
Altitude: 1300 – 1800 m
Region: Huila, Cauca, Narino

Notes: Orange, Floral, Peach, Medium-Full Body, Lime, Honey, Raisin, Caramel, Nougat, Creamy, Bright, Red Apple



Size

Grind

Brewing Method (Roast Profile Preference)



——————————————————————————————————————————–

Suni

Decaf Colombia Regional Washed

Producers: Small microlots
Cupping Score: 84-85
Varietal: Caturra, Colombia, Castillo
Altitude: 1300 – 1800 m
Region: Huila, Nariño, Cauca
Processing: Water-Natural Ethyl Acetate Washed

Notes: Rich caramel, orange, mandarin, plum, red apple and raisin.



Size

Grind

Brewing Method (Roast Profile Preference)



About the Water-Natural Ethyl Acetate Method

The Water-Natural Ethyl Acetate method of decaffeinating coffee beans utilises fresh spring water and Ethyl Acetate, which is a natural by-product of sugar cane which came from the local sugar cane factories. In the natural environment, Ethyl Acetate is already present in coffee beans as well as many fruits and vegetables. In fact, a ripe banana contains 20 times more Ethyl Acetate than our Regional Decaf offering as green beans. Once coffee beans are roasted beyond 70ºC, all residual of Ethyl Acetate will be burnt off.

The residual caffeine that remains following this decaffeination process is a maximum of 0.1% and the moisture content of the beans are restored to a maximum of 12%.

This process allows for a gentle caffeine extraction and avoids excessive heat and pressure, causing the coffee to retain the natural structure of the coffee bean cells.

——————————————————————————————————————————-

Suni

El Salvador Divisadero

Cupping Score: 86-89
Processing: Natural
Varietal: Bourbon/Pacas
Producer: Mauricio Salaverria

Notes: Orange, Sweet, Rich, Peach, Medium-Full Body, Raisin, Chocolate Ganache, Red Apple, Fig



Size

Grind

Brewing Method (Roast Profile Preference)



——————————————————————————————————————————-

Suni

El Salvador Himalaya Cuzcatleco Natural Mambo No.5

Cupping Score: 86-89
Producer: Mauricio Salaverria
Altitude: 1500 m
Varietal: Cuzcatleco
Process: Natural

Notes: Sour cherry, Red grape, Dark plum, Fig, Blueberry, Mandarin, Chocolate, Jammy



Size

Grind

Brewing Method (Roast Profile Preference)



——————————————————————————————————————————-

Suni

El Salvador Himalaya Supernatural Supersonic

Cupping Score: 86-89
Producer: Mauricio Salaverria
Varietal: Bourbon / Pacas
Altitude: 1500 m
Processing: Supernatural

Notes: Chocolate, Orange, Cherry, Raspberry, Black tea, Plum, Cacao, Marmalade



Size

Grind

Brewing Method (Roast Profile Preference)



——————————————————————————————————————————-

Suni

El Salvador Los Pirineos Pacamara Indigo

Cupping Score: 86-89
Producer: The Baraona family
Farm: Los Pirineos
Processing: Carbonic Maceration Natural Indigo
Altitude: 1300-1600 m
Varietal: Pacamara
Process: Carbonic Maceration Natural
COE Awards: #2 2019, #6 2018, #11 2017, #5 2012, #17 2011, #8 2008

Notes: Blueberry, Red grape, Rose, Honey, Cacao, Cherry, Dark plum, Lychee, Pineapple



Size

Grind

Brewing Method (Roast Profile Preference)



——————————————————————————————————————————-

Suni

Ethiopia Yirgacheffe G1 Sunset Nat

Cupping Score: 86-89
Producer: Small-holder farmers
Varietal: Heirloom
Altitude: 1200 – 3200 m
Processing: Natural

Notes: Sweet, Chocolate, Toffee, Orange, Cherry, Plum, Strawberry, Mixed berry, Stone fruit, White floral, Creamy



Size

Grind

Brewing Method (Roast Profile Preference)



——————————————————————————————————————————-

Suni

Honduras Entre Caminos

Cupping Score: 86-89
Producer: Fernando Contreras
Farm: Entre Caminos
Region: Marcala
Altitude: 1700m
Varietal: Icatu / Catuai
Process: Natural

Notes: Banana, Tropical, Red papaya, passion fruit, Raspberry, Mandarin, Cherry, Blueberry, Lychee, Jackfruit, Creamy, Sugar, Caramel, Round, Complex



Size

Grind

Brewing Method (Roast Profile Preference)



——————————————————————————————————————————-

Suni

Nicaragua El Arbol Paraneima CM Indigo

Cupping Score: 86-89
Producers: Claudia Lovo & Saša Šestić
Farm: El Árbol
Altitude: 1200 – 1500 m
Region: Dipilto, Nueva Segovia
Varietal: Paraneima
Process: Carbonic Maceration Natural

Notes: Dark chocolate, Rum, Blackberry, Raspberry, Prune, Cherry jam, Grape, Plum, Blueberry, Cranberry, Champagne



Size

Grind

Brewing Method (Roast Profile Preference)



——————————————————————————————————————————-

Suni

Nicaragua El Avion Washed

Cupping Score: 86
Producer: Mario Gonzalez
Varietal: Catuai & Catimor
Altitude: 1500 – 1750 m
Processing: Washed

Notes: Mandarin juice, Caramel, Florals, Cooked raspberry, Strawberry, Fig, Juicy, Sweet, Round



Size

Grind

Brewing Method (Roast Profile Preference)



——————————————————————————————————————————-

Suni
Nicaragua Las Nubes CM Indigo

Cupping Score: 86-89
Region: La Tablazon, Dipilto
Producer: Roberto Castellanos
Altitude: 1250 – 1400 m
Varietal: Maracaturra
Process: Carbonic Maceration Natural

Notes: Blueberry jam, Dark chocolate, Prune, Molasses, Lavender, Rose, Violet, Plum, Peach, Cherry



Size

Grind

Brewing Method (Roast Profile Preference)