So we have three coffees grown at different altitudes, but they're also from quite different farms, both in size, how technologically advanced they are.

Those things have some impact on the flavor as well.

But the altitude is really what kind of is the most interesting to me.

And that's something that you can't necessarily manipulate too much.

One starts at 600 meters in 17 50 then 1900 meters has a roaster.

We take altitude is a great starting point for any profile.

This short story is different.

We're racing for espresso way approach.

Express everything differently to photo as we are looking for balance in the cup because it's small lock.

We have to get it right the first time.

So preparation is key.

One of the reasons why I think people should kind of come with us on this journey up the mountain, if you will, is that you really get the chance to really contrast and compare coffee side by side in the way.

If you can follow us through these coffees and they're in a consecutive order.

Then you'll gain a deeper understanding of what it's like producing coffee and the elements that you have to live with based on where your farm is on what you can do to maximize the potential of the product that you're trying to create.

The great thing about racing for espresso is that it's super, super challenging, and, you know, I'm starting to think of those great coffees to share with you.