We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening.
 
Our goal with The Profiler is to deliver a blend that is super rich and creamy in milk whilst providing very fudgy, rich and sweet espresso. 
 
 
Components.
 
Country: Brazil
Region:  Carmo de Minas
Farm: Fazenda Sertao
Variety: Yellow Bourbon
Process: Natural
Altitude: 1100 - 1450masl
Produced & sourced through:   Carmo Coffees
 
Fazenda Sertão has always been a pioneer in new methods of coffee processing. And now it’s no different. They are processing natural, pulped natural, fermented (aerobic and anaerobic) and honey. The fermented coffees and honey are processed into the Fazenda IP wetmill. The fermentations are done into barrels (anaerobic) and tanks (aerobic).
 
 
Country: El Salavdor
Region: Chalchuapa, Santa Ana
Farm: Finca Ayutepeque
Varietal: Red Bourbon
Process: Washed
Altitude: 1000 - 1100masl
Produced & sourced through: Emilio Lopez - Odyssey Coffees
 
 
Finca Ayutepeque’s name comes from the Mayan word for AYUTE, which stands for turtle, and PEQUE, that means mountain. The farm is located in Chalchuapa, Santa Ana, EL Salvador, between 1,000 - 1,100 meters above sea level, and has a span of 153 hectares.
 
Founded in 1840, Finca Ayutepeque has been managed by the same family for six generations, now producing Pacamara, Pacas, and Red Bourbon varietals. Coffees from this farm are now known for being wonderfully suited as a base for espresso.
 
Bourbon, a famed varietal and the result is a coffee that possess' rich chocolate & toffee notes but balanced with sweet dates and a subtle orange like acidity.