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Hand-picked Caturra cherries are first fermented for 120 hours with wine yeast and red-fruit glucose in an anaerobic environment
This Pink Bourbon is processed using Elkin Guzman’s Pink Champagne Process and its a Natural method
and dehydrated coconut
Maputo Farm
this natural Gesha coffee from Finca La Asunta showcases the dedicated craftsmanship of farmer Juan Carlos Huanca
COLOMBIA SIDRA NATURAL DOUBLE FERMENTATION Experience:2 KILO BAG Hand-picked Caturra cherries are firstThis naturally processed Sidra from La Molienda in Huila is the result of precise technique and deep generational knowledge. Producer Luis Orlando Snchez applies a 120 hour sealed bag fermentation before sun drying the coffee on a covered patio for 20 days. The result is a crisp and refined cup with layered notes of lime, black tea, currant, and caramel. With 12,000 Sidra trees and a growing legacy of quality, this lot represents a balance of
US$ 11.71
US$ 25.59
US$ 13.17