Thermal Science

The Process

Drying Phase

TEMP: 100°C

The internal moisture of the green bean evaporates. The color shifts from sage to pale yellow.

Duration: 4-5 mins
Batch StatusVerified Specialty
Avg Extraction1.38% TDS
Cooling Speed42°C / MIN
HardwareGiesen W6A
Inventory Log

Current Variation

v.26 // Arabica
Specialty Grade
Origin ID: 01

Ethiopia

Yirgacheffe
ProcessNatural
Elevation2,100m
Notes Portfolio

Blueberry • Jasmine

Origin ID: 02

Colombia

Huila
ProcessWashed
Elevation1,850m
Notes Portfolio

Caramel • Red Apple

Origin ID: 03

Kenya

Nyeri
ProcessWashed
Elevation1,900m
Notes Portfolio

Blackcurrant • Grapefruit

Origin ID: 04

Panama

Boquete
ProcessNatural
Elevation1,700m
Notes Portfolio

Stone Fruit • Bergamot

Origin ID: 05

Guatemala

Antigua
ProcessWashed
Elevation1,600m
Notes Portfolio

Chocolate • Toasted Nut

Origin ID: 06

Mexico

Chiapas
ProcessNatural
Elevation1,450m
Notes Portfolio

Cocoa • Smooth Citrus

Origin ID: 07

Indonesia

Sumatra
ProcessWashed
Elevation1,500m
Notes Portfolio

Earthy • Cedar • Spice

Verified Natural & Washed Arabica