$ 19.00
Story from the farm: Hugo López Jiménez owns the 1.5-manzana farm La Sierra, where he grows 320 coffee trees, mostly Caturra. After the coffee is picked and depulped, it's fermented without water for 18–24 hours before being washed three times. It's then dried on concrete patios for 3–5 days.
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This creamy coffee poses sweet, floral flavors against a tangy, acidic backbone. Tasting Notes: rose, lavender,...
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Flavors of rich, buttery chocolate are impeccably balanced with juicy, blackberry notes. Tasting Notes: dark...
$ 40.00
Rich, bitter dark chocolate and vibrant, sweet orange flavors are reminiscent of decadent, exotic chocolate...
