Mount Everest

Mount Everest brings together five origins from five countries. From Brazil comes the Dutra family in Matas de Minas—a third-generation family farm that has been growing Red Catuai using the natural process at an altitude of around 1,400 meters since the 1950s. From Ethiopia comes the Goyo lot from the Metad washing station in the Hambella district (Guji), washed and processed from heirloom varieties grown at an altitude of 2,100–2,200 meters. Honduras contributes SHG-EP quality from the Cooperativa Puringla—76 smallholder farmers from 19 villages in the Montecillos mountain range, Santiago de Puringla, La Paz, within the protected Marcala origin region. Indonesia is represented by Gayo Arabica from the highlands of Aceh, processed using the semi-washed or wet-hulled method—the typical Sumatra method. The 10% Canephora component from Kerala (India) grows at altitudes of 800 meters and above under shade trees and is fully washed. This combination results in a medium-roasted blend with a chocolatey base, nougat-like sweetness, and subtle fruity notes of stone fruit and papaya.