NICARAGUA Elephant (Washed)Roaster's Tasting Notes Butterscotch, Yellow Cherry, Young Guava, White Floral, Clean and Balanced More to follow

medium-bodied

After it is dried the coffee is left to rest for approximately 1- 2 weeks before being milled

the farm is run by Aneite’s son and grandson

Rain-kissed Earth

Available in Multiple Colors

the method involves slowly fermenting the harvested cherry in an oxygen free environment for a certain length of time to help enhance its natural flavour profile with longer-lasting “ascetic” acidity

They are referred to as static due to the coffee remaining still in the boxes and not being turned or rotated during drying as a way to minimise contact with oxygen

Initially cold air will be blown for 12 hours to help slow the fermentation process and then gradually the air temperature will be increased to allow drying for between 7 – 10 days

Gift cards are delivered by email and contain instructions to redeem them at checkout

For this lot here

Clean and Balanced

sweet Brazilian chocolate bomb