Micro Lot Coffee Bean - Single & Seasonal blend

WILDWEEKEND l THAILAND - Blend: Khunchangkian / Huay Chomphu / Doi Chang - FARMER: HUAYCHOMPHU, KHUNCHANGKIAN, DOI-CHANG THAILAND ZONE: CHIANGMAI & CHIANGRAI, THAILAND ALTITUDE: ABOUT 1,300-1,400 MASL PROCESSING: PULPED AND WET FERMENTED, GRADED IN WASHIN CHANNELS, SOAKED IN WATER AND SUNDRIED, DRYING: SUN DRIED 10-15 DAYS ON HIGHEST MOUNTAINS DRYING BEDS ON HESSIAN CLOTHS. VARIETALS: CATIMOR - TEST NOTE: COMPLEX COFFEE WITH A LIGHT, TROPICAL FRUIT ACIDITY. AROMAS OF BERGAMOT, YOGURT, SWEET AND BALANCED ESPRESSO WITH A CREAMY BODY AND AFETR TASTE OF DARK CHOCOLATE AND VANILLA. PHRAO l CHIANGMAI - FARMER: LEK (MICRO LOT) ZONE: CHIANGMAI, THAILAND ALTITUDE: ABOUT 1,100 MASL PROCESSING: SE-MI 25% DIRTY (HONEY) DRYING: SUN DRIED 10-15 DAYS ON HIGHEST MOUNTAINS DRYING BEDS ON HESSIAN CLOTHS. VARIETALS: BOURBON, CATURRA - TEST NOTE: A WELL BALANCED COFFEE WITH INTENSE SWEETNESS AND A SMOOTH MOUTHFEELS. AROMAS OF NUTMUG AND EARL GREY. GALYANIVADHANA l CHIANGMAI - FARMER: SAENCHAI ESTATE (PROCESSOR) ZONE: CHIANG MAI, THAILAND ALTITUDE: ABOUT 1,250 MASL PROCESSING: SE-MI WASHED (HONEY) VARIETALS: CATIMOR, CATURRA - TEST NOTE: TENSELY SWEET AND WELL-BALANCED WITH BROWN SUGAR AND PISTACHIO. AROMA OF HAZELNUT. HUAYCHOMPHU, CHIANGRAI - FARMER: DE-KAROL (MICRO LOT) ZONE: CHIANGRAI, THAILAND ALTITUDE: ABOUT 1,400 MASL PROCESSING: PULPED AND WET FERMENTED, GRADED IN WASHING CHANNELS, SOAKED IN WATER AND SUNDRIED. DRYING: SUN DRIED 10-15 DAYS ON HIGHEST MOUNTAINS DRYING BEDS ON HESSIAN CLOTHS. VARIETALS: CATIMOR - TEST NOTE: VERY DELICATE, FLORAL AND LIGHT WITH A FRESH ACIDITY. AROMAS HERBAL OF EUCALYPTUS AND CREAM. KHUNCHANGKIAN l CHIANGMAI - FARMER: LAH (MICRO LOT) ZONE: CHIANGMAI, THAILAND ALTITUDE: ABOUT 1,400 MASL PROCESSING: FULLY WASHED AND SUNDRIED DRYING: SUN DRIED 10-15 DAYS ON HIGHEST MOUNTAINS DRYING BEDS ON HESSIAN CLOTHS. VARIETALS: CATIMOR - TEST NOTE: VERY COMPLEX COFFEE WITH A LIGHT, TROPICAL FRUIT ACIDITY-DY. AROMAS OF BERGAMOT, YOGURT, VANILLA AND BLACK PEPPER. DOICHANG, CHIANGRAI - FARMER: SINGKAM (MICRO LOT) ZONE: MAESUAY-CHIANGRAI, THAILAND ALTITUDE: ABOUT 1,200-1,545 MASL PROCESSING: PULPED AND WET FERMENTED, GRADED IN WASHING CHANNELS, SOAKED IN WATER AND SUNDRIED. DRYING: SUN DRIED 10-15 DAYS ON HIGHEST MOUNTAINS DRYING BEDS ON HESSIAN CLOTHS. VARIETALS: CATIMOR - TEST NOTE: FULL BODIED DARK CHOCOLATE, BUTTER WITH A SWEET LINGERING HAZELNUT AFTER TASTE.