Bunkhouse Single Origin Sampler Pack

Sample our most popular single origin coffees in 2oz packs, 6 packs total. Our single origin coffees have a roast level ranging from Medium-Light to Medium-Dark.

Brazil Santos Campolina

• Certification/Grading: Natural
• Roast: Medium
• Tasting Profile: Elegant, smooth cup with cocoa notes.
• Grower: Fazenda Santa Barbara, Sao Francisco, Santo Antonio
• Variety: Catuai and Mundo Novo
• Region: Parana and Sao Paulo Brazil
• Altitude: 750-1050 M
• Soil Type: Volcanic Loam
• Process: Pulped natural and dried in the Sun

The Cattleman's Colombian Roast

• Certification/Grading: EP
• Roast: Medium
• Tasting Profile: Dried orange, berry, chocolate
• Grower: Smallholder farmers from Medellin
• Variety: Castillo, Caturra, Colombia, & Typica
• Region: Medellin, Antioquia, Colombia
• Altitude: 1300-1500 M
• Soil Type: Volcanic Loam
• Process: Fully washed and dried in solar dryers to protect the coffee from rain.

The Wrangler's Costa Rican Roast

• Certification/Grading: SHB/EP
• Roast: Medium
• Tasting Profile: Sweet apple, raisin, honey
• Grower: Micro farms in Alajuela
• Variety: Caturra & Catuai
• Region: Alajuela, Costa Rica Altitude: 1300-1445 M
• Soil Type: Volcanic Loam
• Process: Eco-pulped and dried in the sun.

The Equestrian's Ethiopian Roast

• Certification/Grading: Natural
• Roast: Medium-Light
• Tasting Profile: Milk chocolate, fruity, caramel
• Grower: Smallholder farmers from thee Sidama zone.
• Variety: Indigenous Heirloom Cultivars
• Region: Sidama Zone, Ethiopia
• Altitude: 1700-1900 M
• Soil Type: Nitisols
• Process: Full natural, sorted by hand. Dried on raised beds.

   
  

The Ranch Hand's Honduran Roast

• Certification/Grading: SHG/EP/Org
• Roast: Medium-Dark
• Tasting Profile: Caramel, spice, brown sugar.
• Grower: 1500 grower/members from Cafe Organics Marcala
• Variety: Bourbon, Catuai, Caturra, Lempira, & Typica
• Region: Marcala, La Paz, Honduras
• Altitude: 1300-1700 M
• Soil Type: Clay Minerals
• Process: Fully washed and sun dried.

Trainer's Tanzania Roast

• Certification/Grading: AB
• Roast: Medium-Light
• Tasting Profile: Pear, floral, jasmine, strawberry.
• Grower: Small cooperative farmers in the Mbeya area
• Variety: Bourbon & Kent
• Region: Mbeya Region of Tanzania
• Altitude: 1200-1900 M
• Soil Type: Clay Minerals
• Process: Fully washed and dried on raised beds