(Salvadoran Coffee from Kaffa Roastery 250g)

Roasting date September 21st

Weight 250 grams

Milk chocolate, caramel hints

The Salvadoran Divisadero crop comes from the El Salvadoran farms owned by coffee farmer Mauricio.

These farms are among the best farms that produce the best types of luxury coffee.

Salvadoran coffee is processed in a washed way, which distinguishes the coffee with hints of milk chocolate and caramel.

Suggested preparation method:

-After roasting and tasting the Salvadoran coffee, we preferred it to be used for all types of milk drinks.

To enjoy a special drink, leave the coffee to rest for 7 to 10 days after the roasting date.

If you are a fan of pure espresso, the extraction should be at a temperature of 90 degrees Celsius for 26 seconds.

(Exelo Huila Colombia - Curve Roastery)

Roasting date September 16

Weight 250 grams

Coffee from Colombia, washed from the Huila region, cacao from the Castillo, Catura variety and the altitude of the farm is 2000 meters. It has a pronounced sweetness with a soft acidity.

Note: The coffee is whole beans - we recommend that it be ground when preparing to maintain quality.

(Brazilian Fazenda Coffee from Sowell)

Roasting date September 22

Weight 250 grams

Treatment: Dried

Hints: Chocolate, toffee and nuts

(Whole coffee bean, sorry no grinding)