Milky Cake Friedhats leading Kiangoi

leading Kiangoi

Year after year

This cup reflects the meticulous honey processing and the exceptional terroir of the Tarrazú region

it will taste like an El Salvadorian SL28 grown following Ernesto's farming philosophy

Milky Cake Friedhats leading KiangoiThis profile has been exclusively developed with Cata Export and Diego Bermudez, our partner in Colombia sourcing some of the best coffees Colombia has to offer. The Castillo cherries have undergone an anaerobic fermentation for 48 hours at 20 Celsius. The coffee is then thermic shock washed. The beans then undergo controlled drying for 34 hours at 35C and a relative humidity of 25% until reaching a grain moisture of 10% 11%.