Foundation Espresso Capsules (With Machine)
A silky and balanced cup showcasing soft fruit sweetness, citrus zest, and a long nutty finish.
This coffee is produced by small-scale coffee farmers from San Ignacio Province, located in the Cajamarca department in Peru. They primarily cultivate Catimor, Pache, and Typica varieties. This coffee is harvested following strict ripeness criteria, then floated and hand-sorted to eliminate any defects. The coffee cherries are de-pulped and undergo 20-to-30-hour fermentation. Following this, the parchment is gently washed and placed in a shaded area for drying, a process that takes 15 to 20 days until the ideal moisture content is achieved.
A silky and balanced cup showcasing soft fruit sweetness, citrus zest, and a long nutty finish.
This coffee is produced by small-scale coffee farmers from San Ignacio Province, located in the Cajamarca department in Peru. They primarily cultivate Catimor, Pache, and Typica varieties. This coffee is harvested following strict ripeness criteria, then floated and hand-sorted to eliminate any defects. The coffee cherries are de-pulped and undergo 20-to-30-hour fermentation. Following this, the parchment is gently washed and placed in a shaded area for drying, a process that takes 15 to 20 days until the ideal moisture content is achieved.
Description
A silky and balanced cup showcasing soft fruit sweetness, citrus zest, and a long nutty finish.
This coffee is produced by small-scale coffee farmers from San Ignacio Province, located in the Cajamarca department in Peru. They primarily cultivate Catimor, Pache, and Typica varieties. This coffee is harvested following strict ripeness criteria, then floated and hand-sorted to eliminate any defects. The coffee cherries are de-pulped and undergo 20-to-30-hour fermentation. Following this, the parchment is gently washed and placed in a shaded area for drying, a process that takes 15 to 20 days until the ideal moisture content is achieved.
