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Details

FLAVOR

Dark chocolate,plum, berries and cacao liquor

FRAGANCE

Dark chocolate

SMELL

Dark chocolate and berries

KIND / VARIETY

Castillo Naranjal

REGION

Anserma, Caldas

ACIDITY

Bright

BODY

Creamy

ROAST LEVEL

Medium

ALTITUDE

1.450 meters above sea level

The Sensitive Coffee concept is coffee that, in addition to its excellent taste, is accessible to all people who are sensitive to how their coffee was financed, harvested, produced, marketed, transported, packaged, roasted and prepared.

Regenerating the economic and environmental system, positively impacting the lives of all the people involved in the coffee chain.

 

Natural Process

Very popular today, the dry process or dry benefit of coffee, also called natural coffee, preserves the beans as nature intended.  In other words, it is dried with the husk and everything that belongs to it, as opposed to the washed process where the grain is pulped and washed.

It consists of letting the selected cherry coffee dry in the sun, until it looks like small black beans or corozos.

It is the process that needs less water, hence it is also called dry.  The already dry grain coating is then removed by threshing and
then roasted.

Characteristics: Very fruity cups with liquor notes