The scent of heavy cacao and subtle black cherry
It is coffee with one room. The rich cacao scent and the subtle fruity scent reminiscent of black cherry delights the nose. If you hold it in your mouth, you can feel the fruity acidity and soft touch, and the bitterness of dark chocolate leaves a lingering lingering effect.
Unique Colombian natural coffee that will be remembered for a long time
It has only been possible in recent years that Colombian natural coffee has become readily available. This is because before 2015, the Colombian Coffee Association (FNC) restricted exports of coffee that were not produced by the washed process. Danilo Perez is Colombia's first generation farmer, working with green bean exporter Cofinet to apply progressive processing to coffee. This natural coffee has been fermented for a total of nearly 200 hours, including 50 hours of anaerobic fermentation. The aroma and taste are both strong, so it will remain in memory for a long time even after a lot of time has passed.
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