A round, velvety, deep cup of Colombian specialty coffee, with notes of cocoa and red fruits. The bag also lists blueberry. 100% Arabica, Caturra variety, intensity 4 out of 5.
It comes from Finca La Guayacana in the Nariño region, grown on volcanic soil. The beans are fermented for 48 hours, then dried slowly for 30 days on raised wooden tables ("camas africanas") that let air move freely around them.
It scores 87+/100 on the Specialty Coffee Association scale. Specialty coffees must score at least 80, are hand-picked and are traced to the plot.
Brewed in a cafetière, it shows its full complexity: comforting chocolate and red fruit, with a slight winey note and a lively acidity. A bold, expressive cup for people who like character.
Roasted in Amiens, France, by Dasifrères. The bag is aluminium-free and recyclable. Whole beans, so a grinder is needed.
A round, velvety, deep cup of Colombian specialty coffee, with notes of cocoa and red fruits. The bag also lists blueberry. 100% Arabica, Caturra variety, intensity 4 out of 5.
It comes from Finca La Guayacana in the Nariño region, grown on volcanic soil. The beans are fermented for 48 hours, then dried slowly for 30 days on raised wooden tables ("camas africanas") that let air move freely around them.
It scores 87+/100 on the Specialty Coffee Association scale. Specialty coffees must score at least 80, are hand-picked and are traced to the plot.
Brewed in a cafetière, it shows its full complexity: comforting chocolate and red fruit, with a slight winey note and a lively acidity. A bold, expressive cup for people who like character.
Roasted in Amiens, France, by Dasifrères. The bag is aluminium-free and recyclable. Whole beans, so a grinder is needed.