| Photo | Recipes | Roast Type | Country | Process | Variety | Tasting Notes | |
|---|---|---|---|---|---|---|---|
![]() | 0 | Filter | Brazil | 70-Hour Anaerobic Fermentation | Yellow Catuaí | Rapadura, chocolate, apricot, spices, very sweet | |
![]() | 1 | Filter | Ethiopia | Natural | Local landraces | Blackberry, Brown Sugar, Caramelized Orange, Floral | |
![]() | 0 | Filter | Colombia | Fruit Fermented + EA Sugarcane | Caturra | Brown spice, dark chocolate, passion fruit, citric acid, tangerine | |
![]() | 0 | Filter | Colombia | Fully washed | Caturra & Castillo | Almond, Caramel, Citric acidity, Green tea | |
![]() | 1 | Filter | Colombia | Semi-Washed | Pink Bourbon | Citric Acid, Floral, Green Apple, Green Tea, Tangerine | |
![]() | 1 | Omni | Tanzania | Fully Washed | Kent AB | Milk Chocolate, hazelnuts and a hint of red fruits | |
![]() | 1 | Filter | Colombia | Carbonic Maceration (Washed) | Catiope Bourbon | Floral, Citric Acid, Caramelized, Citrus Fruit, Vanilla | |
![]() | 1 | Filter | Tanzania | Fully Washed | Geisha AB | Waffles, Vanilla, Light peach and orange flowers | |
![]() | 0 | Filter | Colombia | Co-Fermented With Grapes | Castillo, Caturra And Colombia | Grapes, Grapes and More Grapes. Some Flowers But Mostly Grapes | |
![]() | 1 | Filter | Colombia | 720h extended fermentation with lactobacillus | Castillo | Crushed pink peppercorn, Port wine, Mint candy | |
![]() | 0 | Filter | Colombia | Fermented | PURPLE CATURRA |

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