Process
This lot is fermented in sealed tanks with carbon dioxide for more than 100 hours with monitoring temperature and pH.
The baristas select Finca Deborah’s coffee and achieve brilliant results in the world competition.
The owner, Jamison, has created the Savage line, which enhances the value of coffee cherries from partners through their unique process.
This lot is fermented in sealed tanks with carbon dioxide for more than 100 hours with monitoring temperature and pH.
The unique cup has a rich taste of sweetness like Rum Raisin and a flavor reminiscent of Armagnac.
This farm’s products are currently out of stock.
