This finely balanced blend makes for an espresso with notes of milk and dark chocolate, hazelnuts and figs with a very creamy mouthfeel.
Cafe de Coatepac, Mexico: This coffee was produced by various farmers working in the area surrounding Coatepec, in the Mexican State of Veracruz. All the farmers contributing to this lot farm the rich, volcanic soils of Northern Veracruz, nearby the historic town of Xalapa (var. Jalapa) – the state’s beautiful capital.
La Joyeria, Colombia: La Joyeria truly is ‘the jewel’ of the Estate. These lots are grown at an average altitude of 1700 meters and are 100% Colombia variety. Each lot is composed of two days worth of picking; the coffee picked on the second day is added to the first after 24 hours fermentation and then left to ferment in the tanks for a further 24 hours. In this method of fermentation, the second batch raises the ph level of the fermentation tank, permitting longer fermentation times without the acetic acid produced by bacteria at a lower ph level.