Colombia Black Honey Carbonic Maceration Koji Experience:1 KILO BAG With standout tasting notes of

With standout tasting notes of maraschino cherry

Blueberry Washed begins with a mother culture made from microorganisms

This Pink Bourbon is produced using Elkin Guzman’s Tartaric Acid Cold Room Natural method

the tropical allure of lychee

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Colombia Black Honey Carbonic Maceration Koji Experience:1 KILO BAG With standout tasting notes ofA truly unique Colombian coffee, crafted by Shady and Elias Bayter at El Vergel Estates. This Black Honey Caturra Koji lot showcases a whisky like acidity, winey notes, pomegranate brightness, and a subtle hint of brown spice. Through meticulous care, the beans undergo a 36 hour fermentation with Koji spores, followed by a 22 day drying process on raised beds. This approach preserves an exceptional flavor profile that captures the essence of acidity