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Coffee cherries were first washed before being sealed into airtight tanks where they were fermented for 36 hours
Location: Costa Rica
Harvest: January
Don Mayo Mircromill - Catuai - Anaerobic Natural
The kind of hat you'll end up wearing every day
Don Mayo Micromill- Catuai- Anaerobic Natural Size:2lb Coffee cherries were first washedDon Mayo Mircromill Catuai Anaerobic Natural Tastes Like: Concord Grape, Dark Cherry, Dark Chocolate Location: Costa Rica Region: Tarraz Producer: Pablo Bonilla Farm: La Ladera Llano Bonito de Leon Cortes Process: Anaerobic Natural Variety: Catuai Elevation: 1,850 MASL Harvest: January Certifications: NAMA Caf Operated by Pablo Bonilla, Don Mayo Micromill is a family business which was founded in 2006 in the Tarraz region of Costa Rica. Pablos family
US$ 403.00
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