H & S is hands down my favorite roaster in the US. One of my favorites in the world! We've been trying with the idea of a collab for a while now and I couldn't be more thrilled with this release. 

We've got 2 sizes available from this set: 100g and 125g. You'll get 2 bags of whichever size you choose!

Here's what coffees will be in the set:

1. Iridescence - Finca Deborah, Savage - Boquete, Panama

This coffee is a re release of the same green that H & S released last year. A lot of people said that this was the best roast/lot they had of Iridescence last year, so this is a great chance to try it if you missed it or revisit it if you tried it earlier! 

"This fresh harvest Iridescence from Finca Deborah is very pronounced in its acidity, and loud; expect up front citrus and tart berries to compliment the ethereal, voluminous floral character. This is a complex cup with plenty of notes to take in, and this coffee is eager to show them to you."

This is a really good example of a well down Savage coffee. It has some of the artificial sweetness from the CM, but manages to be very delicate and clean. Very intense florals on this one! I'm generally not a fan of processed geshas, but this is one that I enjoy every iteration of. 

Tasting notes: Tangerine, white strawberry, lily

2. El Burro lot #17 - Lamastus Estate - Chiriqui, Panama

This was one of my favorite geshas from last year and a lot of H & S fans have been waiting patiently to try his release of it. This is really a quintessential washed Panama gesha. 

"Harvested at burgundy-ripe, pulped (skin removed), and washed once full fermentation is reached. Fermentation at the mill in Elida where El Burro is also processed (night temperatures 13 to 15°C, day 18 to 20°C) lasts 24 to 36 hours. After washing, seeds dry on beds or in the Dark Room (DR) for 15 to 20 days.

El Burro Estate, one of the southernmost coffee farms in Panama, partially lies within the Baru Volcano National Park (BVNP). Coffee here grows from 1,550 masl (5,100 feet) up to 1,800 masl (5,900 feet), with a mean elevation of 1,675 masl. The farm features young volcanic soils, pristine forest, unique micro-climate, and different temperatures, winds, and precipitation compared to other farms in the region. This coffee is produced under unique world conditions due to its high elevation, rich young volcanic soils, low temperatures, dry seasons, heavy precipitation during wet seasons (3200mm/125 inches on average), and surrounding virgin native cloudy rainforest. The cold nights extend the ripening time by one month, enhancing bean development. These unique growing conditions result in a distinguished cup."

Tasting notes: Raspberry, Jasmine, Rose