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Ships within 48 hours · Estimated delivery Jul 26 - Jul 31
and sakura candy
providing jobs for people in the surrounding countryside and maintaining long-term relationships with the buyers who support their work year after year
Surrounded by mountains
Perfected through a careful drying process
Produced by Samuel Ronzón and Gloria Hernández at their Microbeneficio La Joya
Colombia Black Honey Mosto Carbonic Maceration ARCHIVED and sakura candyThis unique offering features a black honey carbonic maceration process, resulting in delightful notes of black tea, lactic acidity, rose like qualities, and mango sweetness. The beans undergo a meticulous 48 hour carbonic maceration with Gesha Mosto, followed by 22 days of drying on raised beds and a 35 day stabilization period. The result is a refined and exceptional coffee experience you wont want to miss.
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