Coffee

* Roaster: Reaction, Hong Kong * Altitude: 1680-1780m * Process: Anaerobic Natural * Variety: Caturra Chiroso * Cupping Note: Strawberry, Strawberry Yogurt, Pomegranate, Champagne * Roasting

* Roaster: Reaction, Hong Kong * Process: Double Anaerobic * Variety: Castillo, Columbia, Caturra * Cupping Note: Passion Fruit, Tamarind, Papaya, Cherry * Roasting level:

* Roaster: Reaction, Hong Kong * Altitude: 1680-1780m * Process: Anaerobic Natural * Variety: Caturra Chiroso * Cupping Note: Strawberry, Strawberry Yogurt, Pomegranate, Champagne * Roasting

* Roaster: Market Lane, Melbourne * Origin: Northern Province, Rwanda * Varieties: Red bourbon * Process: Washed * Producer: Victoria Mukamurenzi * Tasting Notes: Honey sweetness

* Roaster: Market Lane, Melbourne * Origin: Northern Province, Rwanda * Varieties: Red bourbon * Process: Washed * Producer: Victoria Mukamurenzi * Tasting Notes: Honey sweetness

* Roaster: Market Lane, Melbourne * Origin: Piatã, Bahia, Brazil * Varieties: Arara * Process: Natural * Producer: Kleumon Silva Moreira * Tasting Notes: Jammy sweetness

* Roaster: Market Lane, Melbourne * Origin: Piatã, Bahia, Brazil * Varieties: Arara * Process: Natural * Producer: Kleumon Silva Moreira * Tasting Notes: Jammy sweetness

* Roaster: Alchemy Coffee, Hong Kong * Producer: Jaime Restrepo Velasquez * Location: Salgar, Antioquia, Colombia * Altitude: 1500-1800m * Process: Washed * Variety: Caturra, Colombia

* Roaster: Alchemy Coffee, Hong Kong * Producer: Jaime Restrepo Velasquez * Location: Salgar, Antioquia, Colombia * Altitude: 1500-1800m * Process: Washed * Variety: Caturra, Colombia

* Roaster: Alchemy Coffee, Hong Kong * Roast Level:Light Roast * Producer: Elias Shufe * Location: Bule, Gedeo, SNNPR, Ethiopia * Altitude: 2000-2200m * Process: