East Java Lactic Natural - Walida CooperativeTasting Notes Fruit Candies and toasted marshmallow in the aroma. A full bodied sweet cup with a creamy texture and lingering aftertaste. Lactic Natural Process For their Lactic Process, cherries are carefully picked, cleaned, and sorted, then fermented in anaerobic tanks with added starter cultures, before being dried under the sun on raised beds. After the coffee is dried, its hulled and sorted to be prepared and packed for exportation. A VILLAGE

This is a single farmer micro lot Robusta produced by Kaleb Jordan

Mulled Wine and Oak

-Miguel Meza

These conditions support slow

The result: heightened aromatics

Afterthis it was transferred onto the Africans beds where it dried with 75% shade for anadditional 31 days until it reaches a humidity range of 12% or below

GuatemalaFarm: Coffea DiversaRoast: LightVariety: Geisha CoronaProcess: WashedFlavor: Floral

The farm is Rainforest Certified since 2018 but has been implementing for the past 10 years environmentally friendly practices

45 hectares) of land at their El Velo farm at 1700masl

that variety is much more productive and also modertely disease resistent and for these reasons production of this variety has greatly increased the past decade

This is a comforting

and vanilla with a velvety