Expect an intense cup with notes of bright strawberries and milk chocolate. Makes a high acidity espresso. With milk, it's almost like a smoothie! Low acidity coffee lovers, we think you should check out this one HERE.
This is the first natural lot produced by farmers of Palocabildo aimed to process coffees in a more sustainable way by using less water. The coffee cherries were fermented for 72 hours to loosen up the coffee skin and flesh in closed plastic tanks, depulped and fermented again in a closed environment.
Joined effort from 8 farms and 45 producers
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