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Esaurito
Dirompenti
Asaproa
This microlot is grown in the Tarrazu region of Costa Rica, renowned for producing excellent coffee. The fruity sweetness with notes of banana ...
Novità
Dirompenti
Benti Nenka
After careful selection, the cherries are fermented in an anaerobic, pressurised environment. The taste characteristics reflect flavours of flowers, spices, and fruit, with ...
Novità
Dirompenti
Colima
For this producer the work must be carried out with the utmost care and he aim to naturally develop the strengths of each ...
Dirompenti
Dukale
This lot is prepared by Dukale Wakayo Dakola station in Sidamo. Ato Dukale is the owner and he was born near Bensa, where ...
Novità
Dirompenti
Gascòn
To carry out this anaerobic process, Felipe left the cherries to ferment for 96 hours, before drying them for 20 to 25 days. ...
Esaurito
Dirompenti
Henrique's
This microlot comes from a small plot of land within fazenda Samambaia, which is a member of Sancoffee coop (certified B-Corp since 2019). ...
Novità
Dirompenti
Ismael Navarro
After arrival coffee is pulped and placed in a stainless steel vat. One part retains its mucilage. Mucilage from the other part is ...
Novità
Dirompenti
Sergio Orantes
The diversity of flavour profiles in Caféologo's coffees is incredible. His vision of coffee growing is philosophical and humanist. Above all, he wants ...
