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and sakura candy
where approximately 80 liters of the prepared fruit-based culture is added
Harvested with meticulous care and dried under both sun and shade
providing jobs for people in the surrounding countryside and maintaining long-term relationships with the buyers who support their work year after year
Produced by Samuel Ronzón and Gloria Hernández at their Microbeneficio La Joya
Colombia Black Honey Mosto Carbonic Maceration ARCHIVED and sakura candyThis unique offering features a black honey carbonic maceration process, resulting in delightful notes of black tea, lactic acidity, rose like qualities, and mango sweetness. The beans undergo a meticulous 48 hour carbonic maceration with Gesha Mosto, followed by 22 days of drying on raised beds and a 35 day stabilization period. The result is a refined and exceptional coffee experience you wont want to miss.
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