Coffee

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Colombia Santuario Campo Hermoso Huila Geisha

From the Sanchuario Farm in Colombia, this coffee is soaked for three hours after selecting cherries with a sugar content of 23 Briggs or higher. It is then pulped, leaving 50% of the mucus, and then subjected to a second fermentation for 12 hours. Slowly dried in an African bed for 18 days, the dried cherries are put in a grain prop bag for 12 days to stabilize. The coffee made in this way has a deeper and more refined taste because of the fresh flavor of the fruit and the deep flavor of the wi

Coffee

FM COFFEE

Colombia campo hermoso pink bourbon carbonic maceration honey nitro mosslo

This coffee, which is grown on the Campo Hermoso farm, is special in its processing itself. After sorting out cherries with sugar content of 23 Briggs or higher, leave them in water for 2 hours. After 18 hours of carbonation fermentation (CM), pulp is performed with 75% of the mucus remaining. Then, add coffee mostos to ferment for 36 hours, and slowly dry on an African bed for 18 days. Put the dried cherries in a grain pro bag for 10 days to make them safe.

Coffee

FM COFFEE

Panama Lamastus El burro geisha natural

The coffee farms run by the Lamastus family are 'Elida, El Buro, and Ruito'. This is 'Geisha' from 'El Buro'. The coffee cherries here are dense, constant in size, medium-body, and have complex flavors and acidity. Overall, this coffee has a nuclear fruit and a Weini character, and the more it cools, the more pronounced it is sweet. If you take your time and savor it, you can feel the retritional scent of the new flavor that comes with the time difference.