Knock Out EspressoIf strong is not strong enough!

and coconut pulp

The coffee fermentation process begins with 24 hours of cherry oxidation

Tierra Néctar

coffee was de-pulped (without water used) and put into sanitized hermetically sealed barrels (with relief valve) and fermented in mucilage without oxygen for the next 90 hours

loves developing unique flavour profiles for his Gesha varieties

The result is a very sweet

juiciness and sparkling acidity

This coffee comes from cherries that are carefully handpicked and then undergo a 90-hour fermentation in cherry husks

The coffee has a delicate body specific to the Gesha variety

If you enjoy a classic Gesha profile

indicating an optimal level of quality

On this agricultural frontier