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Caramel and Tropical fruit with medium acidity
Our current seasonal offering for espresso is a blend of three origins selected for the different elements they bring to the cup
Keeping this product Seasonal we are currently brewing our cold brew with theCaldas Royale using the toddy method which we find incresses sweetness and lowers acitiy
oxergen-free enviroment allows unique microbial activity to develop layered complexity
Coffee is brought from growers in dry parchment
SANTA MONICA (WASHED PROCESS) COLOMBIA Brew Gear Caramel and Tropical fruit withS A N T A M O N I C A COLOMBIA WASHED PROCESS This coffee was grown by Jairo Arcila at the farm Santa Mnica. This coffee is harvested following strict ripeness criteria, floated and hand sorted to remove any defects. Cherries were then exposed to 30 hours of underwater fermentation before being pulped. The parchment was then gently washed and then dried in temperature controlled conditions until ideal moisture content was achieved. This microlot is
US$ 157.00
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US$ 900.00
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