Pagina 3 - Electrocasnice Coffeelab, The Barn (63 produse)

Country: Colombia Region: Huila Varietal: Pink Bourbon Processing: Honey Double Fermentation

Autumn in Poland carries the scent of plums. And you’ll find ripe purple plums at the heart of this Costa Rican coffee, layered with notes of red wine, tangy blackberry and cocoa nibs. A silky body ties it all together, coating the palate with a...

Country: Bolivia Region: Taipiplaya, La Paź Varietal: Catuai Processing: Honey Altitude: 1500 - 1900 m a.s.l.

Country: Bolivia Region: Taipiplaya, La Paź Varietal: Pacamara&Java Processing: Natural Altitude: 1500 - 1900 m a.s.l.

Kraj pochodzenia ziarna: Brazylia Region: Tapira, Minas Gerais Producent: Edson Luiz Ignácio Odmiana: Arara Metoda obróbki: Induced Fermentation Położenie upraw: 1195 m n.p.m. Ocena w cuppingu: 86 / 100 punktów FARMA...

Country: Costa Rica Region: Central Valley Producer: Hacienda Sonora Varietal: Geisha Processing: Natural  Altitude: 1300 m a.s.l.

Country: Dominican Republic Region: San José de Ocoa Varietal: Caturra & Obata Processing: Washed Altitude: 1250 - 1420 m a.s.l.

Country: El Salvador Region: Juayua Processing: Natural Anaerobic Varietal: Catimor

Country: Ethiopia Region: Bensa Varietal: 74112/74158 Processing: Natural

Country: Ethiopia Region: Yirgacheffe Varietal: Heirloom Processing: Natural Altitude: 2050 - 2500 m a.s.l.

Country: Guatemala Region: Santa Rosa Processing: Honey Varietal: Yellow Catuai

Country: Indonesia Region: Toraja Processing: Wet- Hulled Varietal: Typica, S795, Jember, Kartika Altitude: 1100 - 1800 m a.s.l.

Country: Indonezja & Rwanda Region: Bababudangiri & Nyamasheke Processing: Anaerobic & Honey Varietal: Cauvery/Chandragiri & Bourbon

Country: Colombia Region: Popayán, Cauca Processing: Washed - Sugar Cane Varietal: Casillo, Catimor, Typica, Caturra Altitude: 1500 - 2070 m a.s.l.  

Country: Myanmar Region: Ywangan, Shan State Varietal: Red Catuai Processing: Washed

Country: Rwanda Region: Macuba Sector, Nyamasheke Varietal: Bourbon Processing: Anaerobic fermentation Altitude: 1800 - 2110 m a.s.l.  

Country: Costa Rica Region: Brunca Processing: Red Honey Varietal: Catuai Altitude: 1700 m a.s.l. THE CUP Expect soft notes of cantaloupe and apricot, with the sweetness of honey. Alongside, we fid the freshness of red grape and...

Country: Costa Rica Region: Tarrazu Farm: La Bandera Processing: Natural Varietal: Typica Altitude: 1950 m a.s.l. Cupping score: 88 / 100 points THE CUP The Typica varietal is known for its superb flavour when grown...

Country: Costa Rica Region: West Valley Processing: Natural Varietal: Caturra Altitude: 1400 - 1500 m a.s.l. Cupping score: 87 / 100 THE CUP Our natural processed lot is intense and fruit-forward. Notes of dried fig, blueberry,...