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Process: yellow honey; region: Central Valley; altitude: 1550 m.a.s.l.; farm: Don Jose; varietal: Geisha. Characteristics: mandarin, orange, chocolate, pine nuts. Velvety body and noble acidity.
Preparation: grind the coffee to the correct size for the given brewing method. Allow 7 g of ground coffee per 100 ml of water (recommended temperature: 93-94°C). Store in an airtight container in a cool and dry place. Further instructions on preparation are available here: http://www.oxalis.cz/making-coffee
Process: yellow honey; region: Central Valley; altitude: 1550 m.a.s.l.; farm: Don Jose; varietal: Geisha. Characteristics: mandarin, orange, chocolate, pine nuts. Velvety body and noble acidity.
Process: yellow honey; region: Central Valley; altitude: 1550 m.a.s.l.; farm: Don Jose; varietal: Geisha. Characteristics: mandarin, orange, chocolate, pine nuts. Velvety body and noble acidity.
Preparation: grind the coffee to the correct size for the given brewing method. Allow 7 g of ground coffee per 100 ml of water (recommended temperature: 93-94°C). Store in an airtight container in a cool and dry place. Further instructions on preparation are available here: http://www.oxalis.cz/making-coffee
Process: yellow honey; region: Central Valley; altitude: 1550 m.a.s.l.; farm: Don Jose; varietal: Geisha. Characteristics: mandarin, orange, chocolate, pine nuts. Velvety body and noble acidity.
A blend of selected Brazilian Arabicas packed in coffee capsules. A unique system known as Swiss Water Process was used to remove the caffeine from the coffee. This process does not use chemical dissolvents to remove the caffeine. The coffee is soaked in a water bath, where all soluble substances...
A blend of selected Brazilian Arabicas packed in coffee capsules. A unique system known as Swiss Water Process was used to remove the caffeine from the coffee. This process does not use chemical dissolvents to remove the caffeine. The coffee is soaked in a water bath, where all soluble substances...