Colombia Black Honey Mosto Carbonic Maceration Experience:1 KILO BAG then treated with hot and

then treated with hot and cold water before a sealed 80 hour fermentation

the cup radiates with clarity and vibrancy

This will be a very spastic model and has no dates it just happens

the cherries were transferred directly to raised beds and slow sun-dried for 18 days

Colombia Black Honey Mosto Carbonic Maceration Experience:1 KILO BAG then treated with hot andThis unique offering features a black honey carbonic maceration process, resulting in delightful notes of black tea, lactic acidity, rose like qualities, and mango sweetness. The beans undergo a meticulous 48 hour carbonic maceration with Gesha Mosto, followed by 22 days of drying on raised beds and a 35 day stabilization period. The result is a refined and exceptional coffee experience you wont want to miss.