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Ships within 48 hours · Estimated delivery Aug 19 - Aug 24
8 is reached
This coffee was produced by Carmela Aduviri in Copacabana
generous yields
The Coco Natural processing method used for this Caturra bean is an innovative approach where whole coffee cherries are dried with the skin intact
Colombia | Santa Monica | Jairo Arcila | Pink Bourbon Lychee Weber Workshops 8 is reachedTasting Notes Sensory: Lychee, Floral, Strawberry, Sweet pear SCA Score: 88+ Suitable with Milk? YES Roast Level: Medium Light (66) PROCESSING: Honey VARIETAL: Castillo Altitude: 1450 1500 m. a. s. l Farm: Santa Monica Producer: Jairo Arcila Soil Characteristics: Volcanic Ash Growing Temperatures: 18 28 degrees Annual Rainfall: 1800 2000mm This unique coffee has a dry anaerobic fermentation of 72 hours with dehydrated Lychee and wine yeast co
US$ 309.50
US$ 27.99
US$ 121.50
