Agaro Duromina
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Select optionsPeru El Palto – Honey Process
$20.00 – $98.00This unique honey process bean provides a clean balanced flavor of sweet yet tart subtle flavors. Almost in between a Natural and Wet process bean, the honey process gives a light caramel and toffee pair to match the stronger flavors of apricot, lemon, white grape, pear, and yellow plum. The fruity notes perfectly balance the honey coating in your mouth to leave a refreshing aftertaste.
The coffee comes from the El Palto Cooperative farms located in the Utcubamba province – one of the seven provinces of the Amazonas Region of Peru, averaging 5,600 feet in elevation.
Honey process is a relatively new method that combines elements of a dry processed bean and a washed bean to create matchless differentiations in flavor. In this process, the skin of the bean is removed, like a dry process, but the sticky, sugary layer beneath is left on the seed to dry, to leave a variety of deeper flavors.
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Select optionsGuatemala Finca El Rincon
$18.00 – $90.00This is a full bodied, medium roast coffee that brings together a variety of complex and rich flavors. This bean is low in acidity and bitterness and carries nutty and chocolatey notes. The sweet hints of caramel and toffee balance the tartness of dark chocolate and berry for a smooth, buttery, honey-like finish.
Finca El Rincon coffee beans come from El Mirador Finca El Rincon in La Libertad, from the region Huehuehtenango, which is managed by the Molina family. The coffee is grown between 5,085 and 5,580 feet above sea level, and the varietals include Bourbon and Caturra.
This is a wet processed, washed bean and then air dried bean.
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Select optionsEthiopia Deri Kochoha
$22.00 – $110.00This beautiful gem is sweet w/ notes of melon and berry with a subtle honey accent, balanced by a mild burst of floral lavender. It has a long, smooth sweet finish. It’s a truly enjoyable, delightful roast that our team has already fallen in love with.
This bean comes from the town of Hagere Maryam in the Guji Zone, within the greater Oromia region of Ethiopia, south of the more famous Yirgacheffe District, and grown at elevations of between 5,400-6,000 feet. With approximately 600 contributing farmers, this coffee is a collaborative effort to harvest.
The Ethiopia Deri Kochoha is a natural processed bean. The ripe cherries are sorted and pulped, and then fermented for 36-48 hours, before being washed and prepared for drying. They are then placed in parchment on raised drying beds, where they dry in the sun for a couple of weeks, being turned frequently in the first few days.
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