Colombia Black Honey Mosto Carbonic Maceration Experience:1 KILO BAG and the beans move directly

and the beans move directly into solar drying for 8 days at 38°C

rooted in five generations of Colombian coffee tradition

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

Each cup embodies the passion of Leopoldo and his community

the cherries were transferred directly to raised beds and slow sun-dried for 18 days

Colombia Black Honey Mosto Carbonic Maceration Experience:1 KILO BAG and the beans move directlyThis 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.