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The process of making the most difficult and important tips that affect the taste of matcha
engineered for precise
which guarantees an exceptional level of quality
little flower coffee
which affects production costs and
Colombia MACONDO Omni Size:250g The process of making theTasting Note: Aroma of cherry, hibiscus and caramel. This coffee is very sweet and tropical, with notes of berries, lollipop and a strawberry caramel finish. We find a mellow acidity and a soft body. Even being a very intense cup in aroma and flavor, everything is balanced and persistent in the mouth. About: Granja Paraso 92 is a family farm managed by Wilton Bentez. Wilton, apart from being a coffee grower, is a chemical engineer with a passion for