Preferred Brew Methods

BREW METHODS IMAGE 2 BREW METHODS IMAGE 3
ELEVATION: 1950m
FLAVOR PROFILE: Raspberry, Plum, Hibiscus
PROCESS: Lactic
REGION: Santander
VARIETAL: Castillo

We're so stoked to have a lactic acid processed coffee again this year! A modern method, processing coffee this way is most similar to a washed process coffee, but has fruity flavors and bright acidity like a well done natural.

 

WE'LL TAKE CARE OF SHIPPING ON ORDERS OVER $25!