Full-bodied with a syrupy mouthfeel, dark chocolate sweetness, dark fruit acidity and a long peppery finish.
Background: A blend of Brazilian, Central American and Indonesian beans blended to create a rich, sweet and chocolatey coffee.
Country: Brazil, Honduras, Nicaragua, Sumatra
Region: Minas Gerais, Jinotega, Copan, Aceh.
Altitude: Up to 1,500 masl
Harvest Period: May to August for Brazil, from December to April for Honduras and Nicaragua, and from June to December for Sumatra.
Cropping: Mechanical and hand picking
Processing: Naturally dried on sun patios for Brazil. Pulped, fermented and fully washed for Honduras and Nicaragua. Semi-washed and wet pulped for Sumatra.
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