Colombia Black Honey Mosto Carbonic Maceration Experience:1 KILO BAG then treated with hot and

then treated with hot and cold water before a sealed 80 hour fermentation

retail shelves

comfortable fit that won't stretch out or lose its shape

Produced by Samuel Ronzón and Gloria Hernández at their Microbeneficio La Joya

Colombia Black Honey Mosto Carbonic Maceration Experience:1 KILO BAG then treated with hot andThis 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.