Tasting Notes: August 2025 Coffees
What is the goal? ...To add to the quality of life by giving people better coffee experiences. How? ...By exploring what is embodied in an amazing coffee experience. Why? ...Because we want to add to the quality of life. In terms of taste, what is a great coffee experience to Prolog coffee roasters ? ...It's a coffee that's at the same time delicious and sense-evoking.
Prolog's goal has always been quite simple, to give their guests and cafe customers a better coffee experience. They love to put in effort to make a great product, love to serve something of great quality to the people who visit them in their coffee bar and to the coffee bars, restaurants, bakeries, etc. who use their coffee beans. Since Prolog opened their doors in 2016, every day in Prolog has been a part of the journey to get closer to this goal. That’s why they have their name, Prolog. It’s always a beginning.
Prolog Coffees | Denmark
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Aponte, Colombia | Unavailable | Raspberry candy and floral Process: honey |
Plus 87, Rest of World |
| La Pomarosa, Peru | From the producer Merci Fernandez, La Pomarrosa is a fresh and fruity coffee from the region of Colasay in Peru. You may recall this coffee from last year and we enjoyed it so much, we are now looking to build a long-term relationship with Merci Fernandez and her coffees, as we do with many of the other producers that we work with.
Merci is part of the young generation of coffee producers, and started working with coffee after observing her family run their farms. She has received a degree in “Agricultural and Livestock Production”, while she simultaneously helped her family on their farm. This level of education both academic and practical, builds such a strong foundation on which to produce coffee sustainably and to the highest quality. Merci’s coffee is 100% organic. She cultivates bourbon, and the harvest on her farms lasts for approximately four to five months. Flowering goes from October to December, coffees are harvested from June to September, and sold in October. Our Roastery Manager Mikolaj was blown away by the quality of the coffees produced by Merci during his visit to Peru in October 2023, so its no surprise that they have continued to blow us away, and we’re working with this coffee once again. In the cup, you can expect a beautiful representation of a washed Bourbon coffee from the Colasay region in Peru, with complex acidity, a heavy body and a smooth mouthfeel. Deep flavours of red apple, wild strawberry, granadilla, and tropical fruit with long-lasting floral aftertaste. |
Red apple, wild strawberry and honey Altitude: 1800 masl, Process: washed |
Single / Light |
| El Pariaso, Colombia | Unavailable | Apple, orange and candy Process: washed |
Plus 87, Rest of World |
| Aquires, Costa Rica | From our long term partners, Diego Robelo and his team in Costa Rica, we are so pleased to share with you: Aquiares Esperanza Natural Anaerobic. It’s now the fifth year in a row that we’ve been working with Aquiares and that’s a testament to the strong bond we have built and the quality that Diego’s team have managed to consistently produce year after year!
Aquiares places environmental protection at the forefront, focusing on carbon neutrality and measuring its greenhouse gas emissions to calculate its carbon emissions against its offsets. An agent verified under the International Panel on Climate Change norms verifies these calculations and Aquiares’ carbon measurement and emissions reduction are part of Costa Rica’s Nationally Appropriate Mitigation Action. In addition to capturing carbon, the farm’s protected biological corridors have long ensured the wellbeing of local animals and plants. Aquiares also welcomes researchers from around the world to conduct agricultural and environmental studies on their land. Projects have included investigating the benefits of agroforestry on soil health and observing the diverse bird and wildlife species that thrive in an agroecological environment. As well as environmental protection, Aquiares innovates in experimenting with varietals in order to obtain extremely high flavour quality and agricultural efficiency. This particular coffee is from the Esperanza varietal, which is an F1 hybrid variety generated by a cross between Sarchimor T-5296 and wild Ethiopia ET-25. This variety is unique to Aquiares and is well suited to the farm’s terroir. The lot was natural anaerobic-processed and dried on raised beds in a solar dryer for 18-24 days. Juicy and mouthwatering, we experience a lot of tropical flavours in the cup, alongside a nutty and pleasant, slightly herbal character. |
Banana, chocolate mousse and tropical Altitude: 1200 masl, Process: anaerobic natural |
Premium |
| Kiganjo, Kenya | Unavailable | Juicy, berry and floral Process: washed |
Premium |
Founded by Ivana and Marko, a couple that, while shooting weddings around the globe, somehow fell in love with specialty coffee. Back home in 2018 they decided to rent out a tiny neglected space in Hvar, tear it apart, breathe new life into it and open our first shop in Hvar. They named it kava 37. Today, the Kava coffee family is a sum of three parts - kava37 in Hvar, together with kava2 and kavaRO (their roastery) in Split.
The story of Kava Coffee Roasters includes two people in love, their families, many friends with thoughtful ideas, pinch of childhood memories, a very talented designer, and a spoonful of colour. All of this makes their family a true story. Their cafes are simply named - kava - a Croatian word for coffee. A superscript number is added to the name which represents the street number our coffee shop is home at. Focused on quality while respecting everyone in the long coffee chain, Kava is driven by the amazing community of people that appreciate what they do and how they do it.
Kava Coffees | Croatia
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Kindeng, Papua New Guinea | For the first time in our coffee journey we’re introducing a coffee from Papua New Guinea to our selection. After cupping many coffees from this interesting origin, this specific natural coffee from its Western Highlands really grabbed our attention.
In the contemporary global coffee industry, Papua New Guinea is wholly unique both in how coffee is harvested and exported from the country. While there are some estates and plantations, most coffee production comes from smallholder farmers, each with around 1–2 hectares of land called “gardens” on which they grow small amounts of coffee along with whatever else a family or community might need for use or sale. This coffee comes to us from the Kindeng Dry Mill, located in the Jikawa province of Papua New Guinea. It is a blend of coffee purchased in cherry from about 1500 multiple smallholders located in the Kindeng and Arufa municipalities. The average farm size of producers in this area is about 1-2 hectares, and the soil is generally sandy loam and loamy clay. After cherries are received at the mill, they are processed accordingly and dried on raised beds and canvasses. They are moved multiple times a day throughout the average 1-month drying process to ensure an even and uniform average moisture content across the lot. |
Tropical, mango, blueberry, cocoa and rum Process: anaerobic natural |
Rest of World, Plus 87 |
| Riara, Kenya | African season brings us one more gem that will definitely be the main star on filter for us here at the roastery - Washed Kenyan from Riara Estate in Kiambu.
Riara Estate's farm has been around since the 1920s, originally started by settlers in the area. The 74-hectare farm contains almost 80,000 coffee trees, mainly SL 28, SL 34, and Ruiru 11 varieties. Its location typically sees high rainfall and does not have to irrigate. The farm lies in an area with red volcanic soil and is also home to many indigenous plants and animals. First the coffee is picked ripe and depulped the same day, then it is fermented in open-air tanks made of concrete or cement for 24–48 hours. It's then washed thoroughly using water channels before being soaked underwater for 12–72 hours. It is then spread on raised beds to dry. |
Blueberry, rosehip and sugar cane Altitude: 1670 masl, Process: washed |
Rest of World, Plus 87 |
| Halo Beriti, Ethiopia | Every year, we look forward to the moment when the first Ethiopian coffee samples arrive at our roastery. We spend time cupping different lots, searching for that one natural coffee we’ll enjoy drinking until the next season comes around.
This year, the choice was clear. A juicy, standout lot from the Halo Beriti Washing Station in Yirgacheffe won us over. What makes it extra special is that it’s our first natural-processed coffee from a region that’s usually known for its clean, washed profiles. Halo Beriti has been around since 2014 and works with about 750 small farmers. These producers grow coffee alongside other crops on small plots of land and deliver the cherries to the station. Halo Beriti was among the best-ranked producers in Ethiopia's first Cup of Excellence in 2020, and the CoE lot was processed in the same way this lot is. Halo's lot received the twenty-first place in the Cup of Excellence ranking. Halo has named the processing method that he has used after the Ethiopian honey wine - Tej. Before the harvest, Halo trains the pickers and tells them about the standards of cherry collection for specialty coffee and the premium that comes with it. For this lot, extra care was taken—hand-sorting happened throughout both the receiving and drying stages to make sure only the best cherries were used. Most of the farmers in this area don’t use fertilizers or pesticides, so the coffee is grown in a more natural way, just as it has been for generations. |
Haribo cola, jasmine and limoncello Altitude: 2200 masl, Process: natural |
Single / Light, Selected Mix |
Specialty for you, NAFT think of you as a coffee hugger. Your daily dose is like inhaling that one-of-a-kind breath of vitality. Beans, already ground, decaf or full caffeine: they got ya. NAFT is all about this amiable attitude. It’s the symbiotic blend between dynamite and laid-back enjoying shots of life. Empowering good vibes in any possible way: yes, they do. Fuelled by savour, they roast with the greatest respect. For every living creature, for nature itself, for life tout court. Unique creations and special flavours, that’s what NAFT aim for. Soft, bitter, classy, adventurous, bold, heartfelt, straightforward: life’s sensations in just one bean.
NAFT march to the beat of their own drums, and they invite you to follow their rhythm. You like it, or you don’t, but you will.
NAFT Coffees | Belgium
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Chelichele, Ethiopia | Administratively, Gedeb is in Gedeo Zone, but when it comes to coffee, climate and soil don’t always cooperate with political borders. This coffee is often called “Yirgacheffe” because, profile-wise, coffees grown in this area are siblings to those grown in Yirgacheffe.
The majority of coffees grown in Gedeb are local landrace varieties (which are often also called Ethiopian heirloom). Other varieties grown in the region were developed by the Jimma Agricultural Research Centre (JARC). JARC is an important research center for Ethiopia and has done a great deal of work on developing disease-resistant and high-yielding varieties that still demonstrate quality in the cup. Due to the size of most plots, coffee is typically handpicked by landowners and their family. All coffee is selectively hand-harvested before being delivered to a collection center or directly to the washing station. At the washing station, coffee is sorted to remove damaged or underripe cherry and is then delivered to the pulpers to be pulped. It will then be fermented for around 24 hours, depending on the weather conditions. Once fermentation is complete the parchment is thoroughly washed and then graded in washing channels, separating each lot into two grades based on density. Once graded, the coffee is sometimes soaked under clean spring water in tanks for 12-24 hours to remove all traces of fermented mucilage. After washing, parchment is delivered to raised beds to dry under shade for 10-14 days until moisture content reaches 12%. During this time, the parchment is regularly turned and hand-sorted several times to remove any damaged or discolored beans. Parchment is covered with plastic during the hottest hours of the day to protect the parchment from drying too quickly and overnight to prevent condensation from seeping into the drying parchment. This level of labor and love results in a truly exquisite cup profile. |
Currant, jasmine and hibiscus Process: washed |
Plus 87, Rest of World, Single / Light |
| Timbo, Brazil | We support the producers through Capricornio and This Side Up. There is no coffee farmer that impressed me as much as Luiz Saldanha, co-founder of Capricornio coffees. It's an honour to be able to work together. The quality is superb for a Brazil coffee of that volume. This lot is our evergreen! Expect it to be there when you need it. | Chocolate, fruity and rich Process: natural |
PERCENT, Blend / Darker, Selected Mix |
| Ngororero, Rwanda | The coffee from Ngororero washing station has been lauded worldwide for its superb quality and taste. Awards aside, Ngororero is a washing station to keep a close eye on. Its coffees have a complex range of flavors that include berries, citrus, sweet tomatoes and honey.
After purchasing cherry from producers, Ngororero sends cherry through a strict sorting process. First, washing station staff remove any lower quality cherry through flotation. Then, a specially trained staff visually inspects the remaining cherry for any visual defects. After sorting, cherry is pulped on a Pinhalese pulper that removes up to 80% of the mucilage before fermentation. Parchment is then fermented for 10 hours before being laid out to sun dry on raised beds. While drying, parchment will be regularly sorted to remove imperfections and sifted to ensure even drying. |
Caramel and orange Process: washed |
Selected Mix |
| Gatina AB, Kenya | Gatina Washing Station sits a few kilometers outside the town of Karatina in Nyeri County. The station was built in 1968, nestled between the western slopes of Mt. Kenya and the eastern slopes of the Aberdares mountains. It is managed by Mugaga Farmers’ Cooperative Society. Today, the station receives cherry from 790 members. Of those, 280 — over 30% — are women.
Farmers selectively handpick ripe cherry and deliver it directly to Gatina, or one of the 4 collection points created to ease transport burdens on more distant farms. Cherry is hand sorted at intake and damaged, overripes and underripes are removed before pulping. The role of the cherry clerk, who must ensure that only the ripest cherry is processed, is of paramount importance. Farmers will not be allowed to submit sub-par cherry and must take any rejected cherry home with them to dry on beds or mats. This cherry can then be submitted at the end of the season as mbuni grade for a much lower price. In this way, farmers are incentivized to only pick cherry that is truly at its peak. Cherry is pulped with a three-disc pulper and then fermented overnight. All water for pulping and fermentation is drawn from fresh rivers flowing from the many streams on Mt. Kenya and the Aberdares Mountains. Following fermentation, coffee is washed in clean water, soaked and spread to dry on raised drying beds. Parchment dries for 7 to 15 days. Throughout the drying process, parchment is frequently turned to promote even drying and covered during the hottest part of the day to maintain steady temperatures. Employees also inspect drying parchment and remove any damaged or discolored beans. Once dry, parchment is delivered to Kahawa Bora Millers, one of our Sister company in Kenya. The mill has the capacity to mill smaller lots separately to help preserve quality and traceability. |
Floral, vanilla and strawberry Process: washed |
Plus 87, Rest of World |
| Tumbaga, Colombia | The perfect late-night coffee that tastes like dreams and bedtime stories. It took us a while but we finally found a decaf that we can present to you without selling our soul. This 'decaf de caña' is an outstanding Colombian coffee that is decaffeinated using ethyl-acetate derived from sugarcane. It's not only super tasty but also the most sustainable decaf we could find. Instead of shipping coffee around the globe to get it decaffeinated, everything was done in Colombia. | Apple, cherry and chocolate Process: EA decaf |
Decaf |
With a roastery located in the COOP building of Brussels (Anderlecht), BOO!'s mission was clear from the start - they wanted to showcase what they believe Modern Coffee should be. To them, that represents a few things: making their brand and coffee as approachable and inclusive as possible to grow the specialty coffee industry. When working with producers, it was also essential to BOO! Coffee to try working directly with them whenever it was possible and have as few middlemen in the coffee chain. Creating long-lasting relationships and transparency are crucial aspects for BOO!. The roastery's goal will always be to try making specialty coffee a better place.
BOO! Coffees | Belgium
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Kokose, Ethopia | Kokose is a small village in the Bensa district of Sidama, Ethiopia—an area famous for producing some of the country’s most expressive coffees. Here, coffee isn’t just a crop—it’s the backbone of the local economy and the rhythm of daily life.
The region's high altitudes (1800–1960 masl), loamy clay soils, and ideal climate create perfect conditions for high-quality Arabica to thrive. Farmers in Kokose grow local heirloom varieties like 74112 and 74158, and rely on traditional, low-intervention methods passed down over generations. Besides coffee, the people of Sidama sustain themselves through diverse agricultural activities—growing cereals, fruits, and vegetables, raising livestock, and crafting handmade goods like baskets, which are often sold along roadsides. Their rich cultural heritage is deeply woven into every bag of coffee produced. |
Pineapple, star fruit, honeycomb and lime Altitude: 1800 masl, Process: natural |
Rest of World, Plus 87, Single / Light |
| Piedra Negra, Guatemala | From the lush highlands of Huehuetenango, one of Guatemala’s most celebrated coffee-growing regions, comes Piedra Negra. A bold and vibrant microlot from Finca El Sendero, managed by Maria Elena Vides and her family.
El Sendero sits deep in the valley of La Libertad, shielded by towering dark cliffs, the “black rocks” that give this lot its name, Piedra Negra. These natural walls create a warm, humid microclimate that allows for ideal coffee maturation, with 7 to 10 hours of sunlight daily and abundant natural water sources flowing around the farm. Coffees here grow under a canopy of native vegetation, including banana trees and the Guatemalan Chalum (Inga) tree. Only two varietals are cultivated: Caturra and Bourbon, in both red and yellow forms, as a nod to tradition and quality. |
Blackberry, prune, grape and cacao Altitude: 1750 masl, Process: anaerobic natural |
Rest of World, Plus 87, Single / Light, Bloom |
| Moonlight, Americas | Moonlight is our take on a darker, comfort blend. Designed to be smooth, mellow, and sweet, it’s the perfect introduction to specialty coffee for those used to more traditional flavors. With very low acidity and a full body, this blend shines both black and with milk. It’s our go-to for cozy mornings or afternoon breaks — warm, nostalgic, and endlessly drinkable. | Chocolate, sugar and creamy Altitude: various masl, Process: natural and washed |
Blend / Darker, PERCENT |
| Sunburn, Colombia | sip of cold juice under the sun: juicy, tropical, and seriously unforgettable. Its fresh profile, sweet and citrusy, makes this coffee feel like vacation in a cup. It’s smoother and more balanced than our previous Valentine co-fermented release, but don’t let that fool you: it still packs a punch, and just like a sunburn, it will definitely leave a mark on you.
This is already our second time sourcing from El Vergel Estate in Tolima, Colombia. Run by the Bayter family, El Vergel has become one of the most exciting farms in the country. Originally focused on avocados, they pivoted to coffee in 2016, planting Red and Yellow Caturra on a microlot surrounded by guava trees. With the guidance of Miguel Jimenez and a passion for innovation, they’ve since mastered fermentation techniques and built a community-driven, sustainability-focused operation that’s rewriting the rules of specialty coffee in Colombia. |
Guava, papaya, blood orange and pomelo Altitude: 1350 masl, Process: anaerobic natural |
Premium |
Girls Who Grind Coffee is an all-female specialty coffee roastery owned by a New Yorker and Melbourner who both met and became friends in their now hometown of Frome, Somerset. Their humble story began as their kids played, often chatting about a love of coffee and their respective experiences within the industry, discovering that they both felt as though there was definitely room for change and improvement, in short - they wanted to see more equality! As women, they had felt a little pushed out of an industry that they had loved so much and had so much to give to.
Rather than simply complain about it, the duo thought they would make the change they wanted to see! Launching Girls Who Grind Coffee, they wanted to create an industry where women felt empowered and celebrated for everything they bring to the table and have their voices heard. As such, they both made the conscious decision to focus solely on buying coffee from female producers, sharing their stories to the world, giving these women the recognition they rightly deserve for the incredible work that they do..
Girls Who Grind Coffee Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Mujeres, Colombia | You are in for a treat. We are pleased to share this incredible coffee with you. Produced by Aydy Ortiz, Lorena Munoz, Stefany Martinez—three incredible women from the Huila region of Colombia. It's silky smooth, and sweet, and works well as espresso and filter. We purchased this lovely coffee from Amar Cafe Global, an incredible business that sources, exports, roasts, and brews Colombian coffees. They control their entire supply chain, which is what we like to see! They invest in training to help producers maximise the potential of their coffees.
Aydy Ortiz from finca La Lomita, who produced 40% of this blend, has dedicated all her life to coffee, from her we've learned the true love and passion for coffee. Lorena Munoz from finca El Aguacatal produced 30% of this blend, she is the second generation of coffee in her family, she has a sustainable farm where she also grows fruits and vegetables. Stefany Martinez is the youngest woman who contributed to this lot with 30% of the coffees, her young spirit brings a new approach to the blend, she processes her own coffees and experiments with new techniques that brings a unique cup profile. High quality for them means reducing the number of defects that come from the harvesting of coffee. They achieve this through specialised tree care, picking only ripe cherries, the constant improvement of beneficio techniques, as well as investing back into farm infrastructure. |
Chocolate, raspberry and caramel Altitude: 1750 masl, Process: washed |
Plus 87, Single / Light, Selected Mix |
| Andrea Costa, Brazil | Andrea Costa, who alongside her brother Luis, tends to Chacara Santo Antonio—a farm with deep family roots dating back to the 1970s when their father, Mr. Decio, pioneered specialty coffee in the region. The farm isn't just a coffee plantation; it's a sanctuary of biodiversity where Guara wolves, Tucans, and even the elusive Brazilian Jaguar find refuge among the preserved nature reserve and the beautiful river that winds through the property.
What makes this coffee truly special is the mother-daughter connection that brings it to you. Andrea's daughter Bruna—who grew up on this very farm—now leads Bossa, an all-female importing business in the UK. Inspired by Bruna's work in specialty coffee internationally, Andrea and Luis elevated their production methods to create exceptional lots that showcase their region's unique terroir. From there, we at Girls Who Grind Coffee complete this all-female supply chain, carefully roasting these beans to highlight their distinctive character. This coffee represents passion, expertise, and female leadership—from Andrea's stewardship of the land, through Bruna's innovative importing approach, to our dedicated roasting process. In your cup, expect a luxurious experience of milk chocolate sweetness, complemented by rich caramel notes, juicy plum, and delicate floral undertones. Go get some! |
Chocolate, caramel and plum Process: natural |
Blend / Darker, PERCENTx |
| Feminino, Peru | It may be news to you, but decaffeinated coffee from female producers is seriously difficult to find. Trust us. Do we let that stop, us, hell no. We search high and low to find you the ultimate decaf coffee from the best female producers. Sometimes this might be from micro lots, which means that our decaf is everchanging, change is good, right? But, rest assured that our decaf will always be insanely delicious, you won't even notice that you are drinking decaf, which means you can drink it all day long. Win. Win.
This coffee is picked and processed the same as our full-caffeine offering, before being shipped to Vancouver for decaffeination by Swiss Water. There the coffee is soaked to create a Green Coffee Extract (GCE), that allows the caffeine to seep out without removing too much of the flavour. The caffeine is then removed and the beans returned to the GCE to reabsorb any flavours that previously escaped. We've been absolutely blown away by this decaf and have been brewing it as espresso using the recipe of 17.5g in/37g out, extracting between 30-32 seconds. |
Chocolate, hazelnut and blackberry Altitude: 1500 masl, Process: Swiss water decaf |
Decaf |
OMRA is a family‑founded coffee company inspired by people, place, and purpose. They began with a mission to breathe new life into a cherished building and to create connections - over exceptional coffee - that bring people together. While brainstorming ideas to restore the space, they kept returning to one thought: coffee. OMRA love its complexity, its traditions, and most importantly, its ability to bring people together - whether that's old friends catching up, a first date, or a quiet moment of reflection.
Starting small, they opted to launch as a specialty coffee roastery, giving them the resources to renovate our building and build from the ground up. OMRA invite you to join them on this adventure: enjoy their coffee, be part of their community, and help them write the next chapter.
Omra Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Mercedes, El Salvador | For six generations, the Aguilar family has cultivated coffee at Finca Las Mercedes, a 160-hectare estate overlooking San Salvador. Known for its innovative honey processing and precision harvesting, this family-run estate elevates the Pacamara variety - originally bred in El Salvador - by capturing its high-altitude potential and delivering a cup of exceptional quality and flavour.
This Pacamara Honey Process from Finca Las Mercedes, situated on the northeastern slopes of the San Salvador Volcano, embodies six generations of coffee-growing expertise. Grown at altitudes ranging from 1,350 to 1,700 meters, the estate benefits from its unusually high elevation, unlocking exceptional quality and cup potential. The honey process includes precise brix-level harvesting - readings are taken and are only harvested above a level of 24, sometimes reaching as high as 28-29. The cherries at this level are a deep red-purple colour. |
Chocolate, plum and nuts Altitude: 1350 - 1700 masl, Process: honey |
Bloom, Blend / Darker, PERCENT |
| Matilde, Costa Rica | Meet Dylan Aguilera. This coffee comes from Aguilera Coffee Traders, a family-driven company rooted in over 60 years of coffee-growing tradition in Costa Rica’s West Valley. Attributed to Dylan himself, a third-generation producer and licensed Q Grader, this lot highlights his personal expertise, precision, and innovation. Dylan’s role reflects the family’s rich legacy while showcasing Aguilera Coffee Traders’ commitment to sustainability, direct trade, and delivering exceptional specialty coffee to roasters worldwide. In 2023, he earned the prestigious title of Costa Rican Cup Tasting Champion, further solidifying his expertise in coffee quality, roasting, and brewing.
This exceptional natural-processed Sarchimor from Finca Matilde offers a juicy, fruit-forward cup profile. Grown at 1525 MASL in Costa Rica's renowned West Valley, this coffee reflects the precision and innovation of Dylan Aguilera of Aguilera Coffee Traders. Perfectly clean and rounded, it showcases the family's deep coffee-growing legacy and commitment to excellence. |
Chocolate, blueberry and cherry Altitude: 1500 masl, Process: natural |
Bloom, Premium |
GUSTATORY (adjective): curating excellence in taste.