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The city is well-connected with highway
new receiving stations like the ones in Kisinga and Bugoye have revolutionized the coffee collection process
which were often inconsistent and of poor quality
which means the decaffeination process can preserve flavor with minor alternation to the coffee's original sensory profile
but roasters were receptive
Tier 1 - Nicaragua La Bastilla Anaerobic Yeast Fermentation subscription The city is well-connected withTasting Notes: Grape, Raspberry Jam, Honey, Vanilla, Juicy. Elevation: 1400 M Varietal: Caturra, Catuai Processing: Anaerobic Yeast Fermentation This unroasted micro lot coffee underwent a bespoke anaerobic process that utilized specialty yeasts (Saccharomyces cerevisiae) made by Lallemand for fermentation. Ripe red coffees were picked and later placed in steel tanks along with the special yeasts. Subsequently, the oxygen was removed from the tanks
US$ 44.00
US$ 467.50
US$ 479.72
US$ 479.72
US$ 479.72
