Osmotic Dehydration Peach Co-Ferment Tea We recommend letting Flying South

We recommend letting Flying South rest for 7-12 days after roasting for best results

Nyankurazo

the parchment is dried for 25 to 30 days on traditional African raised beds

Catuaí is a cross between Yellow Caturra and Mundo Novo that was first produced in Brazil in 1949 and introduced to Guatemala in 1970

Semi-Sweet Chocolate

Osmotic Dehydration Peach Co-Ferment Tea We recommend letting Flying SouthIt's baaaaack We've got a new batch of Juan Puerta's osmotic dehydration co fermentation experiment! This limited offering bursts with aromas of peach rings, lychee, and brown sugar. The juicy body carries notes of lychee, peach pie, lemongrass, and a hint of nutmeg. Gentle golden raspberry acidity gives way to an herbal aftertaste of lemon balm and green tea. Details Producer: Juan David Puerta Farm: Finca La Sirena Region: Armenia, Quindio Altitude: