Jo'sJoe BATCH ROASTS
Batch # 1 Roasters Choice
Batch # 1 Roasters Choice
Batch # 1 Roasters Choice
BRAZIL ALTA MOGIANA – SAO FRANCISCO ESTATE – MOKKA PEABERRY
Experience a clean, balanced, and smooth cup of artisan coffee. This semi-sweet chocolate blend features deep fruit, nuts, and spice at a medium/dark roast, making it an excellent choice for a single origin espresso.
Source: Burman Coffee Traders
Lot #: 0014
Arrival Date: 04/26/19
Origin: Sao Francisco
Processing Method: Natural
Certifications: UTZ
Jo's Joe Roast Date: 12/21/2019
Enjoy this small batch coffee, roasted to a delightful dark roast at Lt. Vienna.
BATCH #2 Mokta & Mahesh's
Batch # 1 Roasters Choice
Batch # 1 Roasters Choice
Ethiopia Organic Sidama Shantawawene Village artisan coffee
Super Sweet, honey comb, citrus, Jasmine & berry notes.
Source Sweet Maria's
Process Method - Wet Process
Cultivar - Heirloom Types
Farm Gate - Yes
Certifications - Organic
Region - Shantawene Village, Sidama Processing - Wet Process
Drying Method - Raised Bed Sun-Dried
Arrival date - September 2019
Arrival Lot size - 120 Bag size 60 KG
Packaging GrainPro Liner
Certifications - Farm Gate
Cultivar Detail - Heirloom Cultivars Grade Grade 1
Appearance.5 d/300gr, 14+ Screen - a mix of screen sizes as small as 14
Jo's Joe Roast Date 12/25/2019
Light Roast at City +, perfect for those who appreciate small batch coffee and unique coffee blends.
BATCH #3 Sonya's
Batch # 1 Roasters Choice
TANZANIAN RFA FINAGRO ESTATE AA
This artisan coffee features a medium-bodied, crisp, and clean cup that is very bright, exhibiting a candy-like sweetness complemented by caramel and milk chocolaty notes.
Source: Burman Coffee Traders
Arrival Date: 08/02/19
Origin: Karatu District, Arusha Region
Processing Method: Washed
Lot #: 0204
Certifications: RFA
The Vohora family has owned and managed the Finagro Estate for three generations. This estate encompasses 450 acres of coffee split between two coffee farms (Ascona and Helgoland) and boasts a newly renovated wet-mill as well as a dry mill facility. These features ensure quality control and traceability throughout the entire process of crafting their small batch coffee.
Jo's Joe Roast Date: 12/25/2019
Light Roast at City+
BATCH #4 Doug's
COSTA RICAN SHB EP EL POETA
Lower acidity, medium body, sweet & clean. This artisan coffee is delicious with notes of vanilla, nuts, and chocolate, showcasing a classic Costa Rican cup profile ideal for coffee blends.
Source: Burman Coffee Traders
Arrival Date: - 11/19/19
Lot #: - 0018
Origin: - Alajuela
Processing Method: - Washed
Jo's Joe Roast Date: 12/25/2019
Medium/Dark Full City small batch coffee.
BATCH #5 Billy Bob's custom roast
BATCH #5 Billy Bob's custom roast
COLOMBIAN POPAYAN SUPREMO
Lower acidity, medium bodied, sweet & crisp. This artisan coffee is a crowd pleasing cup, showcasing a balanced profile with the classic Colombian vanilla & chocolate notes. Perfectly crafted, it fits seamlessly into any coffee blends you might enjoy.
Source: Burman Coffee Traders
Arrival Date: - 11/19/19
Lot #: - 1182
Origin: - Popayan
Processing Method: - Washed
Jo's Joe Roast Date: 12/29/2020
Medium/ Dark Full City ++
This small batch coffee is sure to delight your palate.
BATCH #6 Deleana's custom roast
BATCH #5 Billy Bob's custom roast
Sumatra Lintong Sigumpar Village
This artisan coffee features earthy, darkly sweet flavors with hints of molasses and chocolate notes.
Source: Sweet Maria's
Region: Humbang Hasunduntan Sub-district, North Sumatra
Processing: Wet Hulled (Giling Basah)
Drying Method: Covered Sun-dried
Arrival Date: April 2019
Arrival Lot Size: 30 Bags, Size: 60 KG
Packaging: GrainPro Liner
Certifications: Farm Gate
Cultivar: Lasuna, Onan Ganjang, Jember, Sigarar Utang
Grade: Grade 1 Appearance
1+ d/300gr 16-19 screen.
Altitude: 1400 to 1500 ASL
This lot is
BATCH #7 Roasters Choice
Funky Bali
Kintamani Natural FRA Organic
This artisan coffee is super bold and boasts fruited notes of fig and bittersweet chocolate. One Jo's Joe customer described it as having flavors of Black Cherry, Apricot, and Chocolate-covered Macadamia nuts... YUM!
Source: Burman Coffee Traders
Lot # - 7061
Origin - Kintamani, Bali
Processing Method - Natural
Arrival Date - 10/01/19
Jo'a Joe Roast Date 1/15/2020 FC++
We will definitely look for this small batch coffee blend again!
BATCH #8 Uncle Bills
Sweet Maria's artisan coffee French Roast Blend is roasted at a Lt. Vienna Roast, showcasing a delicate body that is light and sweet with delightful vanilla notes. This flavor profile is surprisingly pleasant for a Lt. Vienna roast.
Sourced from Sweet Maria's, this small batch coffee features a processing method that varies, utilizing both sun and machine drying techniques. It is part of the current new crop, packaged as an exquisite varietal blend, graded as top grade. The beans have an appearance of 16 to 18 screen.
Jo's Joe Roast Date: 1/15/2020
Lt. Vienna
BATCH #9 Craig & Julie's dedicated roast
BATCH #9 Craig & Julie's dedicated roast
Jo's Joe Espresso Blend
This artisan coffee blend was created while I was at the Stucco House. It's the only small batch coffee blend I use for my Espresso.
Contains 10% Indian Cherry Robusta
Processing - varies
Origin - Varies
Processing method - Varies
Arrival Date - Varies
Jo's Joe Roast Date 1/15/2020
Lt. Vienna
Batch #10 Jo'sJoe TM Fundraiser
BATCH #9 Craig & Julie's dedicated roast
BRAZIL SUL DE MINAS
Thick & rich. A low acid smooth classic nutty dark chocolate Brazilian artisan coffee.
Sul de Minas is home to some of the largest coffee estates in Brazil, yet more than half of the farms in the region are small to medium-sized (10-150 hectares). Smallholder farmers have grown coffee here for generations, producing exceptional coffee blends that are celebrated worldwide.
Arrival Date: 11/25/19
Lot #: 0053
Origin: Sul De Minas
Processing Method: Natural
Jo'sJoe roast date 2/9/2020 FC+
Batch #11 Jo'sJoe TM Fundraiser
Sumatra Aceh Tengah Bies
Source from Sweet Marias
Full City+ delivers a much more balanced bitter-to-sweet, deep chocolate roast-toned cup of artisan coffee. I don't normally recommend Sumatra as single origin espresso, but Full City+ makes for an inky, chocolatey shot of espresso.
Region: Bies: Aceh Tengah Processing: Wet Hulled (Giling Basah)
Drying Method: Raised Bed Sun-Dried
Arrival date: April 2019 Arrival
Lot size: 40
Bag size: 60 KG
Packaging: GrainPro Liner
Farm Gate: Yes
Cultivar Detail Ateng, Tim Tim Gayo
Grade 1 Triple Picked - this lot is "triple picked," which means it was hand sorted 3 different times and much cleaner than your average Sumatra "Gr 1"
Recommended for Espresso: Yes
Jo's Joe Roast Date 2/9/2020 FC+
Michele's cup review describes this as the perfect storm between Milk & Dark Chocolate! Jean adds smooth, creamy & low acid! I completely agree! This small batch coffee truly shines as one of the best coffee blends you can find.
Batch #12 Mukta & Mahesh's custom roast
Ethiopia Organic Dry Process Limu Kossa Farm
Source from Sweet Marias
Region: Limu Kossa, Oromia
Processing: Dry Process (Natural)
Drying Method: Raised Bed Sun-Dried
Arrival date: August 2019 Arrival
Lot size: 150
Bag size: 60 KG
Packaging: GrainPro Liner
Certifications: Organic/Fair Trade, Farm Gate, Certified Coffees
Cultivar Detail: Heirloom Cultivars
Grade 1
Roast Recommendations
Recommended for Espresso: Yes
Farm Notes
Cupping Notes: The fragrance and aroma are potent, showcasing complex molasses and sorghum sweeteners, along with a delightful pine syrup aroma. Expect flavors of dried berry, raisin, and prune, complemented by big cocoa roast notes, making this an exceptional choice for artisan coffee enthusiasts.
Jo'sJoe Roast Date 2/9/2020 FC+
This small batch coffee is perfect for creating unique coffee blends that highlight its rich flavor profile.
Batch #13 Jo'sJoe TM Fundraiser
Batch #15 Jo'sJoe Trademark Fundraiser
Batch #13 Jo'sJoe TM Fundraiser
Costa Rica Helsar Asdrubal Chavez
Source from Sweet Marias
This artisan coffee offers a sturdy cup with underlying honey notes and brown sugar, balancing sweetness with bittering components. With a high percentage of cacao bar and hints of dried fruit and coconut, it’s infinitely drinkable! Ideal for roasting from City to Full City+, this coffee is also great for espresso.
Region: Llano Bonito, West Valley
Processing: Wet Process (Washed)
Drying Method: Raised Bed Sun-Dried
Arrival date: July 2019 Arrival
Lot size: 45
Bag size: 46 KG
Packaging: GrainPro Liner
Farm Gate: Yes
Cultivar Detail: Caturra
Grade: SHB EP
Appearance: .2 d/300gr, 16-18 Screen
Roast Recommendations: City to Full City+
Type: Farm Gate
Recommended for Espresso: Yes
Jo'sJoe Roast Date 2/9/2020 FC. This small batch coffee is perfect for those who appreciate well-crafted coffee blends.
Batch #14 Jo'sJoe TM Fundraiser
Batch #15 Jo'sJoe Trademark Fundraiser
Batch #13 Jo'sJoe TM Fundraiser
COLOMBIAN POPAYAN SUPREMO
Experience the richness of artisan coffee with lower acidity, medium body, and a sweet yet crisp flavor profile. This crowd-pleasing cup is perfectly balanced with classic Colombian vanilla and chocolate notes, making it an excellent choice among coffee blends.
Source: Burman Coffee Traders
Arrival Date: 11/19/19
Lot #: 1182
Origin: Popayan
Processing Method: Washed
Jo's Joe Roast Date: 12/29/2020 FC +
Batch #15 Jo'sJoe Trademark Fundraiser
Batch #15 Jo'sJoe Trademark Fundraiser
Batch #15 Jo'sJoe Trademark Fundraiser
GUATEMALAN HUEHUETENANGO FINCA INJERTAL RFA SHG EP
Source Burman Coffee
Experience an exquisite artisan coffee with this classic Guatemalan cup that everyone will enjoy. This small batch coffee features lower acidity and a fuller body, complemented by a sweet and semi-fruity edge along with a smooth chocolaty undertone.
Arrival Date: 11/25/19
Lot #: 0001
Processing Method: Washed
Origin: La Democracia, Huehuetenango
Jo's Joe Roast Date 2/9/2020 FC
Batch #16 Jo'sJoe TM Fundraiser
Batch # 17 Jo'sJoe TM Fundraiser
Batch #15 Jo'sJoe Trademark Fundraiser
Panama Los Naranjos Lerida Estate
Source Burman Coffee
Lot #: 0001
Origin: Boquete
Arrival Date: 11/04/19
Processing Method: Washed
Finca Lerida is a 900-acre estate purchased by Sonia Amoruso's family in 2009. It is located in the famed Boquete growing region, nestled under the ecological wonderland of Volcan Buru National Park, where over 550 species of birds make their home. This estate is renowned for producing high-quality artisan coffee, and a vintage hotel with amenities that equal the natural beauty serves as a landmark to more than 100 years of coffee history and a source of tourism income.
The estate has a mill where cherries are still sorted to remove under ripe and damaged beans using the siphon invented by the original owner in the 1920s. After sorting, the coffee is de-pulped, fermented, washed, and carefully dried on covered patios and raised beds. Sonia works with 30 year-round employees and another 60 people who meticulously pick ripe cherries during the harvest. Finca Lerida provides housing and a school for the employees and their families.
Jo's Joe Roast Date 3/8/2020
This small batch coffee offers a clean, rich, sweet, fuller-bodied low-acid cup, featuring soft fruit and caramel chocolaty notes. This is going to be the BOMB! Every Panama coffee blend I've ever roasted has been absolutely delicious!!
Batch # 17 Jo'sJoe TM Fundraiser
Batch # 17 Jo'sJoe TM Fundraiser
Batch # 17 Jo'sJoe TM Fundraiser
Ethiopian Yirgacheffe Gr. 2
Roba Family Mill
Source: Burman Coffee
Lot #: 1000
Origin: Yirgacheffe; Gedeb
Processing Method: Washed
Arrival Date: 10/14/19
Three brothers formed Roba and Family, and their mother’s coffee (Bedhatu Jibicho) has been a favorite in their artisan coffee selections every year. This particular lot is sourced from about 100 neighbors who cultivate coffee on small plots and contribute their cherry to the Roba family’s washing station. Upon arrival, cherries are carefully hand sorted, then de-pulped, fermented for 48 hours, and washed and classified again in channels. The parchment is placed on raised beds where it is hand sorted again and dried over a period of 12 to 15 days. As a family-owned business, their focus on social impact within the communities they source coffee from is taking shape. The Roba family has invested in more localized cherry collection sites to reduce transportation costs for small producers. They have also contributed to road construction projects that make travel for everyone a bit easier.
Jo's Joe Roast Date: 3/8/2020
Experience a crisp & cool traditional washed Ethiopian cup! This coffee blend features hints of citrus, complemented by floral and fruited berry notes. Some cup reviews even highlight vanilla and strawberry undertones, with a delightful tea-like acidity, showcasing the quality of their small batch coffee.
batch # 18 Jo'sJoe Tm Fundraiser
Batch # 17 Jo'sJoe TM Fundraiser
Batch # 17 Jo'sJoe TM Fundraiser
Costa Rica Tarrazu La Casona SF 1900 Lot 2
Source Sweet Maria's
Region: San Marcos, Tarrazu Processing: Wet Process (Washed) Drying Method: Raised Bed Sun-Dried
Arrival date: July 2019
Lot size: 45
Bag size: 46
KG Packaging: GrainPro Liner
Farm Gate: Yes
Cultivar Detail: Caturra
Grade: SHB EP
Appearance: 2 d/300gr, 16-18 Screen
Roast Recommendations: City to Full City+
Type Farm: Gate
Recommended for Espresso: Yes
This artisan coffee was produced at La Casona wet mill, a micro mill operated by the Solis family. It's sourced from the family farm, the highest part actually, called "San Francisco 1900", a peak reaching just above 1900 meters. This particular lot is mechanically washed at their wet mill, a process which closely replicates traditional fermentation by stripping away most of the fruit using a special de-pulping machine that uses very little water. The parchment-covered seed is then soaked overnight in clean water before being laid to dry on the patios or raised beds. It's not quite the same as fermentation, and the minuscule amount of fruit left intact can lead to a more rounded cup, less pronounced acidity, and even fruited flavors. But when done well, the process is practically transparent and yields a crisp, clean coffee, which this lot is a testament to! The city of San Marcos is in the Talamanca Sierra highlands, with peaks reaching as high as 3000 meters. It's an ideal micro-region for artisan coffee growing, with rich volcanic soil, great altitude, and is shaded from the hot afternoon suns by mountain peaks.
Jo'sJoe Roast Date 3/8/2020
Sweet, with molasses, caramel, turbinado sugar, vanilla & baker's cocoa notes. This small batch coffee showcases the unique characteristics of the Tarrazu region, making it a delightful choice for those who appreciate exceptional coffee blends.
batch # 19 jo'sjoe Tm fundraiser
batch # 19 jo'sjoe Tm fundraiser
batch # 19 jo'sjoe Tm fundraiser
Colombia Inza Veredas Vecinas
Source SweetMarias
Region: Inzá, Cauca
Processing: Wet Process
Drying Method: Covered Sun-dried
Arrival: April 2019
Lot size: 29
Bag size: 70 KG
Packaging: GrainPro Liner
Farm Gate: Yes
Cultivar Detail: Caturra, Variedad Colombia, Typica
Grade: Estate
Appearance: .6 d/300gr, 15+ Screen
Roast Recommendations: City to Full City+
Type: Farm Gate
Recommended for Espresso: Yes
This artisan coffee blend from Inzá is crafted from the producers of neighboring towns, or "veredas" as they're called in Colombia. The province of Inzá is located in Southwestern Colombia within the greater Department of Cauca. Like much of Colombia, Cauca boasts very high altitude farms, many exceeding the 2000 meter mark. The coffee from this lot is harvested from an altitude range of about 1500 to 2000 meters. Our process for creating these regional coffee blends involves cupping several samples from individual farms, selecting those that meet a specific cup criteria, and then expertly blending them together. This meticulous approach not only benefits us but significantly enhances the cup quality of our Colombian blends. This is a small batch coffee that is wet-processed, with most farmers using traditional hand-cranked pulpers, fermentation, and washing done in the same tank before drying out on raised, covered beds.
Jo'sJoe Roast Date 3/8/2020
Refined brown sugar sweetness, sucanat, almond & toffee notes. Dark chocolate body is heavy, & milky. As espresso - chocolaty syrup, berry notes with a thick bittersweetness.
batch # 20 josjoe TM fundraiser
batch # 19 jo'sjoe Tm fundraiser
batch # 19 jo'sjoe Tm fundraiser
Sulawesi Red Honey Tana Luwu
Source SweetMarias
Processing: Honey Process
Drying Method: Raised Bed Sun-Dried
Arrival: December 2019
Lot size: 43
Bag size: 30 KG
Packaging: GrainPro Liner
Farm Gate: Yes
Cultivar Detail: Typica, Jember,
S-795, Lini-S
Grade: Grade 1
Appearance: .6 d/300gr, 16-18 Screen
Roast Recommendations: City to Full City
Type: Farm Gate
This artisan coffee comes from a newly-started mill in the small town of Tolajuk within the Luwu District. The town is located on the Eastern slopes of Mount Latimojong, home to the highest peak in Sulawesi. The folks who run the mill purchase coffee cherries from small holders in and around the village. Currently, they are processing two different styles of honey process coffee: yellow and red. This is the red variant, which involves submerging the whole cherry in barrels of water for a day to initiate fermentation. They then use a mechanical demucilage machine to peel the outer layer of the cherry, leaving much of the fruit intact for the drying period. The fruit dries to different hues of yellow or red based on how much of the fruit remains during processing, hence the names. This small batch coffee is dried on raised beds over approximately two weeks and is then stored in sealed bags to rest for about 30 days. The farms in this area span an altitude range of about 1250 to 1450 meters and are planted with Typica types and hybrids including Jember, S-795, and Lini-S.
JosJoe Roast Date 3/8/2020
batch # 21 jo'sjoe tm fundraiser
batch # 19 jo'sjoe Tm fundraiser
batch # 21 jo'sjoe tm fundraiser
Moka Kadir
Source Sweet Maria's
Region: Yemen, Ethiopia, Brazil
Processing: Dry Process (Natural)
Drying Method: Patio Sun-dried & Raised Bed Sun-dried
Arrival: All current crop coffee
Packaging: GrainPro liner
Cultivar Detail: Bourbon, Mokha, Heirloom Cultivars
Grade: Top Grades
Appearance: 1d/300gr, 15+ screen
Roast Recommendations: Full City to Vienna
Type: Sweet Maria's Artisan Coffee Blends
Recommended for Espresso: Yes
Jo's Joe Roast Date: 3/24/2020 FC+
This is a Sweet Maria's proprietary blend of top-grade dry processed Yemen, Ethiopian & Brazilian beans (and a little Kenya washed). I LOVE this small batch coffee blend. It is darkly sweet, clean & crisp, spicy, softly fruited, and of course, chocolaty!
Batch # 22 Mukta & Mehesh
Batch # 22 Mukta & Mehesh
batch # 21 jo'sjoe tm fundraiser
Kenya Othaya Gura AB
Source: SweetMarias
Region: Gura, Nyeri County
Processing: Wet Process (Washed)
Drying Method: Raised Bed Sun-Dried
Arrival date: June 2019
Arrival Lot size: 45
Bag size: 60 KG
Packaging: GrainPro Liner
Farm Gate: Yes
Cultivar Detail: SL-28, SL-34, Ruiru 11
Grade: AB
Appearance: .5 d/300gr, 15-17 Screen
Roast Recommendations: City to Full City
Type: Farm Gate
This artisan coffee is sourced from the Gura Factory, a washing station located near the banks of the Gura river. Gura is one of 19 washing stations that comprise the Othaya Farmer's Cooperative Society, one of the oldest co-op-run organizations. The altitude of the washing station is just shy of 1750 meters, with coffee being grown up to 2000 meters. We strive to support societies that regularly produce some of the best Kenya coffees we encounter, discovering new small batch coffee options each year, just like Gura. This coffee was purchased directly, bypassing the Kenya auction system to mitigate the risk of losing it. We pay a higher price than the top auction bid to secure the exact lot we desire. While AA typically commands the highest premium, we found this AB lot from Gura to offer a brighter cup.
JosJoe Roast Date: 3/24/2020 FC+
Bold and darkly bright winey acidity, raw sugar sweetness paired with citrus, berry, and spice notes. Huge bittersweet chocolate roast tones at Full City+, alongside deeply fruited complexity.
A delicious brew at a wide roast range, perfect for coffee blends!
Batch # 23 Mukta & Mehesh
Batch # 22 Mukta & Mehesh
Batch # 23 Mukta & Mehesh
Rwanda Kivo Kageyo
Source SweetMarias
Region: Ngororero District
Processing: Wet Process (Washed)
Drying Method: Raised Bed Sun-Dried
Arrival date: December 2019
Arrival Lot size: 44 bags (Lot 381 + Lot 382)
Bag size: 60 KG
Packaging: Grain Pro Liner
Farm Gate: Yes
Cultivar Detail: Bourbon
Grade A 1
Appearance: 5 d/300gr, 15+ Screen
Roast Recommendations: City to Full City
Type: Farm Gate
Recommended for Espresso: Yes
$0.10 of every pound of Kageyo purchased will be donated to the Kageyo buildout project, allowing them to increase their annual capacity and serve more farmers in this district.
The artisan coffee washing station Kageyo lies in the highlands surrounding the southeastern shores of Lake Kivu in Rwanda's Ngororero district. Kageyo was the 1st place winner of Rwanda's Cup of Excellence coffee competition in 2011. However, beyond this achievement, the cooperative faced challenges, taking out a bank loan to build a new wet mill, which made it difficult to repay due to low harvests and insufficient mill capacity. A private exporter stepped in to assist, purchasing the wet mill while maintaining the farmer cooperative structure. This arrangement has benefited the coop by absolving them of their loan debt, establishing a direct connection with the specialty market through a reliable export partner, and retaining a completely transparent supply chain. However, they still need capital to expand their milling infrastructure and increase their production capabilities. By purchasing this small batch coffee, you are contributing to this project (a donation is made for every pound sold). The association comprises small farmers situated around this 2000 meter wet mill, with coffee in the region being cultivated at some of the highest altitudes we purchase in all of Rwanda. As is typical in Rwanda, the coffee planted in the region is predominantly Bourbon variety. We created this lot by combining the best day lot batches. It's important to note that this should not be confused with "Kigeyo," a name you may recognize from other cafe menus. These 44 bags consist of Lots 381 and 382, day lot separations curated based on identical cup profiles.
This lot from Kageyo excels in both light and dark roast applications, with the cup showcasing a delightful balance of raw sugar sweetness and complex cocoa and spice notes. At City roast, the dry fragrance reveals toasted sugars with a dark, caramelized brown sugar scent reminiscent of sticky buns. As it approaches Full City, a transition to darker cocoa roast tones occurs, accompanied by a subtle dried fruit accent. The wet aroma presents a wonderful honey note, with spiced tea scents released in the steam when breaking through the crust. In the brewed coffee, layers of raw sugar and clove spice are tightly woven together when the cup is piping hot. As it cools, these layers are revealed one at a time, uncovering flavors of brown sugar, cinnamon, cane juice, clove, and more. A tea-like brightness is especially prominent at City and City+ roast levels, enhancing the cup profile and contributing to a tannic finish. Middle roasts develop a chocolate undertone, culminating in flavors of chocolate raisin and dried blueberry. Both light and dark roasts are truly delicious! Espresso shots at Full City deliver syrupy chocolate notes and a lovely dark grape accent, creating a remarkable single origin espresso.
JosJoe Roast Date 2/24/2020
Batch # 22 Mukta & Mehesh
Batch # 23 Mukta & Mehesh