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SOS Single Origin Saturday: Australia Green Cauldron Estate

Beans From Above are proud to bring you another great Single Origin Coffee.
 
Australia Green Cauldron Estate
Region:   Federal in the Northern Rivers District of NSW
Varietal/Process:  K7 Dry Process
Q83.50
It is rich and fruity with a hint of citrus.  Medium bodied and medium acidity.  Australia has only recently birthed a handful of world class coffee plantations.  Green Cauldron have begun to prove themselves on the international stage with this exceptionally smooth harvest.
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SOS Single Origin Saturday: Panama Hacienda La Esmeralda Palmyra

This Saturday Beans From Above are proud to bring you another great Single Origin Coffee.

Panama Hacienda La Esmeralda Palmyra
Farmer:  Price Peterson
Region:  Boquete in the Province of Chiriqui
Varietal/Process:  Catuai/Washed
MASL:  1100-1250

This is a traditional Boquete coffee from the famous Hacienda La Esmeralda.  Palmyra grows on the slopes of the Baru volcano, in rich volcanic soils, in the area known as Palmira.  This coffee is almost entirely of the Catuai varietal of Coffea Arabica.  With a medium body & medium acidity, notes of nuts, chocolate and a vanilla glimmer throughout.

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SOS Single Origin Saturday: El Salvador Finca Himalaya

Beans From Above are proud to bring you another great Single Origin Coffee.

El Salvador Finca Himalaya

Farmer:  Mauricio A Salavenia

Region:  Ataco/Apaneca

Varietal/Process:  Caturra Naturals

MASL: 1350 – 1450

Cupping Notes:  Q88.50  Notes of dark berries. Med Acidity with good body.

This selection is a Caturra from Finca Himalaya.  All coffees are picked on the same day and brought to Divisadero mill at the same time.  Coffees are then mixed and placed on an African bed approximately 30 centimetres thick and then dried at a high altitude of 1,350 metres. This  carries increased complexity, while the consistent processing method ensures each bean bears the same density and heat capacity, enabling the consumer to roast and extract coffee beans to its full potential.

In the first three days coffee is turned for 24 hours to reduce fermentation. It is then spread thinly to increase clarity. Once moisture has reached 16%, the coffee is moved to a cool, dark storage area where it will stay for seven days for sugars to stabilise. Then finally the coffee is moved to African beds again for another 7days or until moisture in the beans reach 12%. This is a complex 4-week process, but it is well worth it!

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