Colombia Black Honey Mosto Carbonic Maceration Experience:1 KILO BAG Let the flavors of summer‘s

Let the flavors of summer‘s juiciest peaches

the cherries were transferred directly to raised beds and slow sun-dried for 18 days

traceability

the cup radiates with clarity and vibrancy

and the beans move directly into solar drying for 8 days at 38°C

Colombia Black Honey Mosto Carbonic Maceration Experience:1 KILO BAG Let the flavors of summer‘sThis 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.