The La Riviera farm is located near three volcanoes which provide the soil and nutrients needed for delicious coffee to grow. Andres and Julio, the owners of the farm, float their cherries in water tanks for 18 hours immediately after harvest, a rare, quality-driven step for a naturally processed coffee. This allows them to remove the unripe cherries, contributing to a sweeter acidity in the final cup. This is an beautiful espresso-focused coffee with notes of red fruits, chocolates and an intense sweetness in the cup.
A complex cup profile producing notes of Florals, Chocolates and Deep, Purple Fruits
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