Origins: Mexican / Brazil / Brazil Peaberry

Certification: Rainforest Alliance/UTZ

Strong tasting with a rich mouth feel, cocoa toffee and lively acidity

Origins: Brazil / Honduras

Certification: Rainforest Alliance/UTZ

Well-balanced cup bright apricot acidity, dark chocolate with a roasted almond finish

Origins: Brazil / Brazil Peaberry / Honduras / Mexican / Guatemala

Certification: Rainforest Alliance/UTZ

Toast, malt, hazelnuts, stone fruit with a slight pepper acidity and a long roasted almond finish

Origins: Ethiopia Yirgacheffe / El Salvador / Colombian Popayan Reserve

Certification: El Salvador  Rainforest Alliance/UTZ

Altitude: 1500 – 2070 m.a.s.l

Process Method: Fully Washed

A delicate balance of tropical fruits, lemon and orange citrus, honeyed tea and a smooth syrupy texture

Origins: Mexican / Honduras / Ethiopia

A bright sweet cup, with a complex fruit acidity and a soft green apple finish

Certification: Rainforest Alliance/UTZ
Region: Alta Mogiana
Altitude: 1250 m.a.s.l
Process Method: Natural
Variety: Mundo Novo

Creamy, honey, caramel, spearmint hint, full bodied balanced with a pleasant finish

Certification: Rainforest Alliance/UTZ
Region: South Minas Gerais
Altitude: 780 – 1350 m.a.s.l
Varietal: Mundo Novo, Acaia, Catuai, Icatu
Process Method: Washed Natural and Pulp Natural

Big bold body with orange acidity

Region: Kaffa, Oromia
Altitude: 1700 – 2050 m.a.s.l
Process Method: Fully Washed

Honeyed tea rose with a smooth syrupy textured body and a long sweet creamy finish.

Certification: Rainforest Alliance
Region: San Juan, Intibuca
Altitude: 1500 – 2000 m.a.s.l
Process Method: Fully Washed

Hazelnuts, dark chocolate, slight berry balanced lime acidity with a long cocoa finish

Certification: Proceeds fund Indian Tiger conservation and research at Khana National Park in India
Region: Baba Budangiris
Altitude: 1000 – 1500 m.a.s.l
Process Method: Fully Washed

Nutty, silky, bright lingering orange acidity, sweet, clean toffee hazelnut finish

Certification: Rainforest Alliance and Organic
Region: Sierra Nevada de Santa Maria
Altitude: 1350 – 1550 m.a.s.l
Varietal: Typica, Castillo, Caturra
Process Method: Fully Washed

Sweet cup with chocolate and buttered popcorn with mandarin acidity

Certification: Organic
Region: Chiapas Regional Selection
Altitude: 1000 – 1600 m.a.s.l
Process Method: Fully Washed

Cocoa with a sweet straw notes, a soft juicy body and a nippy citrus acidity

Certification: Rainforest Alliance/UTZ, organic
Region : Matagalpa
Altitude; 1200 – 1400 m.a.s.l
Varietal : Caturra & Catuai
Process Method : washed & patio dried

Well balanced, with sweet apricot, hint of chocolate, floral and citrus, with a smooth nutty finish.

http://www.selvanegra.com/