We're super stoked to have such high quality coffee's on our menu, We don't have much of these lots, so get in while you can, the cold fermentation natural is available on espresso and filter, and the double fermentation washed available only on espresso.
GREEN TEA, CITRUS, FUDGE
ALTITUDE: 1,730 MASL
PROCESSING: DOUBLE FERM. WASHED
VARIETAL: PINK BOURBON
FARM OWNER: RODRIGO SANCHEZ
This coffee is collected between 24° to 28° Brix degrees, with a PH between 5.6 and 5.9. Once it has been collected, the coffee is fermented in the same collection bags during its next 24 hours. The coffee is then submerged in water to remove impurities and level its temperature. Then goes for pulping and washing for 18-30 hours depending on temperature. The coffee is then moved to direct sunlight during its first 6 days and then is transported to the canopies to dry even further under shade.