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Description

GAITANIA ColombiaRed Fruits Cocoa Nibs Blackcurrant Process: Natural Anaerobic Variety: Caturra Altitude: 1700 1900 Cup Score: 87. 85 This Caturra lot was fermented in a low oxygen environment for 50 hours. After fermentation is completed coffee is placed to sun dried on raised beds in temperature controlled conditions until the ideal moisture content is achieved. This coffee is produced by the Nasa Wesx indigenous community of Gaitania. The Nasa Wesx people inhabit

This course is aimed at anyone who has not approached an espresso machine before

The collection gives depth to your daily ritual of brewing coffee

Variety: Caturra

taking into account the changing centre of gravity

Compatible with both Orea V3 & Orea V4 negotiators

relaxing passage of time and immerse in a deeper

Process: Natural Anaerobic

Milk texturing

It offers a moderate restriction while ensuring a perfectly flat bed

Grinder and espresso machine operation

Red Fruits | Cocoa Nibs | Blackcurrant

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