They were sent to the review are organically cultivated by farms of small-scale coffee farms.
Coffee with consciousness, from the tree to the cup.
Now for tasting ...
As always, we landed coffee beans immediately before processing. As you can see in the photo, these are medium toasted beans. Not too dark and not too light.
The aroma is light, with the promise of a touch of chocolate.
Payment Management Media roasted coffee beans of Guatemala
The taste is quite smooth, since we would wait for both the region of growth and roast beef.
First, you receive a touch of that chocolate, and maybe a touch of clear candy. As the flavors flourish in the mouth, the first taste is followed by sweet berries and, finally, a touch of citrus.
Back to chocolate taste. We often find coffees, generally darker roasted coffee, has a flavor of dark chocolate. That is not what we found in this coffee.
First, the taste is lighter, more subtle, giving way quickly to those fruit notes.
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Second, if we had to characterize the taste of chocolate, we would say that it is more similar to those chocolates that you can buy to ar
And sprinkled with salt. It is a subtle difference, but one that gives this coffee a unique flavor profile. It is probably not the coffee that would reach early in the morning. But I can definitely see me enjoying myself later in the morning, or paired with a light lunch. This is a coffee to be savoring, so as not to be swallowed by your caffeine content!
First, thank you very much for Hayden Horwood for sending us a bag of these wonderful coffee beans!
They have an interesting story to tell.
That is the reason enough to make us pay close attention, because: the truth is told: many coffees struggle to boast a lot on the path of unique characteristics.
Most cafes have stories of origin to share that are remarkable more for their similarities than their differences.
A little of something to say about the micro-climate. A comment that goes through a small difference on the ground.
But this fire volcano coffee tells a very different and unique convincing story.
First, these are the grains of Arabica Typhica anti-juid coffee that were imported from Spain in 1885.
From what I understand, these beans have grown up in this farm for more than a hundred years without being genetically altered or hybridized with another seed.
Second, fire volcano coffee is grown inside an area of only 2 square miles, at a lift of 7,000 feet, on the slopes of one of the most active volcanoes in the world.
Your 5-step guide to make a great coffee.