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YOLANDA
$24.00
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Description
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TASTING NOTES Dark Chocolate • Woody • Peppery Warm and woody, this dark-roasted coffee combines complexity and power. Slow roasting at high temperatures gives it a pronounced bitterness and a broad, chocolatey character, softened by notes of toasted sugar.
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ROAST LEVEL
 This full-bodied roast has been exposed to intense and rapid cooking. Its high temperatures have promoted the long expression of its aromatic oils.
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RECOMMENDED BREWS Espresso • Italian Coffee Maker • AeroPress This dark roast requires strong extraction to develop the pleasant bitterness that complements its powerful aromas. As an Americano or espresso, its dark body will coat the palate with richness. |
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BEAN SPECIFICATIONS
Origin : Ecuador Type : Arabica Variety : Bourbon, Caturra, Typica Altitude : 1800-2000 meters Plantation : In an ecosystem at the foot of mountains surrounded by fruit and native trees Cultivation : Permaculture Process : Washed Fermentation : Natural Drying : Sun-dried
Specialty coffee cultivated through permaculture, in a wild state, in the heart of a nature reserve.This coffee supports a threatened ecosystem and grows without any chemical inputs. Nourished solely by natural compost, it develops a deep and vibrant aromatic complexity. Below are some images of the place where it takes root. |
SPÉCIFICITÉS
CONSERVATION
Bien qu’elles soient faites à la main, ces tasses sont aussi résistantes qu’une tasse en céramique standard. Elles conviennent à un usage quotidien et peuvent aller au lave-vaisselle sans problème.
