4 Contrasting A-B Pairs:

• SP1 - Washed-Wet Process Papua New Guinea, Organic Lahamenegu, Washed Process with bright citrus and pine notes, medium acidity and body with clean and classic chocolate finish.

• SP2 - Robusta Canephora Species India, Chikmagalur, Karnataka from Gemberly Estates, Washed Process with spicy aromatics of cocao, malt and earthy undertones with big chewy body, very low acidity and balanced bitterness.
  

• GR1 - Specialty Grade / Quality Score Higher Specialty Kenya, Ngomano AB, Washed Process with strong tropical mango lime fruit, big sweetness and syrupy body that lingers long.

• GR2 - Commercial Grade / Quality Score Lower Past-Crop Colombia contains a few defects, faded sweetness, faded acidity mixed with papery notes and disappearing finish hollowed body characteristic of older coffees.
  

• PR1 - Low Acid - Natural Process Brazil Salmo Plus 2/3 Screen 16+, Dry Natural Process with nutty, milk chocolate aromatics, very low acidity, medium round body.

• PR2 - High Acid - Anaerobic Natural Colombia, Pink Bourbon, Juliana Guevara and Wbeimar Lasso, Fermented Natural Process with big fruit hibiscus and cherry lemonade, deep sweetness, syrupy body and long lasting chocolate finish.
  

• RO1 - Lighter Roasted Arabica Coffee Organic Nicaragua, Matagalpa SHG EP, Washed Process - well balanced sweet acidity, like apple and citrus fruit, medium body, clean aftertaste.

• RO2 - Darker Roasted Arabica Coffee Organic Nicaragua, Matagalpa SHG EP, Washed Process - muted acidity, still sweet, but more roasty like apple pie and roasted/jammed fruit, full body, more dry in aftertaste.
  

Four A-B cupping placemats and coffee flavor wheel printouts also included. All coffees are Arabica species unless otherwise specified and will be packaged as ~4oz or ~100g - post roast weight.

Download additional A-B Tasting Placemats below.