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the cherries are bathed in ozone and moved to fermentation tanks for an initial 36hr submerged anaerobic fermentation
with heavy concentrations of the smaller screen sizes which is highly unusual
The result is a boozy and tropical fruit-forward flavour profile named after The Coffee Yard’s founder
José Arnufulo Montiel is one of 65 smallholder farmers who deliver their cherries to Cafenor mill for processing
A thermal shock process follows to lock in flavour
Mi Finquita Finca Hartmann I'd like:By the kilo at R2,056/kg the cherries are bathed in
US$ 81.52
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