Colombia Black Honey Mosto Carbonic Maceration ARCHIVED and warm brown spice

and warm brown spice

the coffee undergoes an Ethyl Acetate decaffeination process that removes nearly all caffeine

and Milk Chocolate in this exceptional coffee from El Mirador Farm

providing jobs for people in the surrounding countryside and maintaining long-term relationships with the buyers who support their work year after year

Produced by Samuel Ronzón and Gloria Hernández at their Microbeneficio La Joya

Colombia Black Honey Mosto Carbonic Maceration ARCHIVED and warm brown spiceThis 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.