Winner of two Bronze medals at AICA 2019 for Espresso and Pour Over, Single Origin. Grown as Bourbon and Caturra varieties, this coffee is de-pulped immediately and fermented dry for 24–30 hrs, then washed 3 times and left to dry for 3-6 days.
Central American single origin coffee with spices of nutmeg and clove. Complex body with a balance of fruit flavours.
Aroma: Spices of nutmeg and clove.
Body: Wonderfully complex with a balance of stewed apple, concord grapes, plum, honeydew and tangerine.
Finish: Tangerine and clementine with hints of coconut.