Quality takes time. One bean at a time.
Quality takes time. One bean at a time.
After selective hand-picking, the coffees are fermented with a culture of lactobacillus and pichia for 27 hours. They are then slow-dried on raised beds for 20…
After selective hand-picking, the coffees are fermented with a culture of lactobacillus and pichia for 27 hours. They are then slow-dried on raised beds for 20 days to ensure consistency and even airflow.
Our sensory profile maps the defining characteristics of this coffee, helping you understand its unique character and choose the perfect bean for your palate.
Original tasting notes from Corridor Seven Coffee Roasters
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