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Nicaragua Anaerobic fermentation (Medium Roast)
After harvesting, the unpeeled grains are placed in closed containers in a medium of carbon dioxide.
Fermentation proceeds quickly in 3-4 days.
The technique is new and is borrowed from the production of Beaujolais wine.
Rich taste palette, dense body with hints of dried gravel.
Our coffee is always freshly roasted.
When ordering, please indicate in the "NOTE" field how you would like the coffee to be: beans, espresso or black coffee.
Copyright © 2012 - 2021 NaturalniProdukti.com