Product description
Shipping & Return
Creamy, full body, high sweetness, dark chocolate aftertaste
This coffee was processed through an anaerobic controlled temperature fermentation for 48 to 60 hours taking close control of the ph levels, followed by an intermittent drying process of a series of stalls in different moisture levels to enhance complexity, and finished in silos to obtain accurate moisture of the beans and then stabilized for 45 days to homogenize the beans and promote complexity to the profile.
Origin
Colombia
Process
Anaerobic Natural
Altitude
1350 MT
Variety
Red & Yellow Caturra
Roast
Espresso
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We want you to be 100% satisfied with your purchase. Items can be returned or exchanged within 30 days of delivery.