Bio Guatemala Quetzalito - washed | LAST BATCH 02/07 Quantity:1000g Dry air from Mexico creates

Dry air from Mexico creates a microclimate here in the mountains that protects the plants from frost and makes cultivation possible in the first place

Bulambuli and Kapchorwa to process them dry (natural) in their station "The Coffee Yards"

We are happy to have a Peaberry (which is what the PB stands for) in our range again after a long time

which many connoisseurs consider the best in the world

Bio Guatemala Quetzalito - washed | LAST BATCH 02/07 Quantity:1000g Dry air from Mexico createsCup profile: dark chocolate, Linzertorte, Marillo, cocoa, almond, pecan Key facts: San Pedro Necta, Huehuetenango Variety: Red Bourbon, Red Catuai, Red Caturra washed, 1400 2000 m About the coffee: Sachertorte or Linzertorte? Opinions differ in the roastery when it comes to this coffee. What we do agree on: an almost "pastry like" mouthfeel and a great sweetness that makes the cup a balanced overall picture with tender fruit and nut notes. Where does