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Indonésieroasted coffee beans (100% arabica)
Process: Anaerobic washed fruit enzyme infuzed process, Region: Toba/Sumatra, Altitude: 1400 m.a.s.l., Farmer: Bang Silalahi, Variety: Catimor, Characteristics: Jasmine, dark chocolate, black tea.
Preparation: select the correct grind of coffee corresponding to the method for preparing your favourite type. For 100 ml of water allow 7 g of ground coffee. Use hot water of 93-94°C. Keep in a cool and dry place, in an airtight container. Further instructions for preparation here: http://www.oxalis.cz/making-coffee
Process: Anaerobic washed fruit enzyme infuzed process, Region: Toba/Sumatra, Altitude: 1400 m.a.s.l., Farmer: Bang Silalahi, Variety: Catimor, Characteristics: Jasmine, dark chocolate, black tea.
Indonésieroasted coffee beans (100% arabica)
Process: Anaerobic washed fruit enzyme infuzed process, Region: Toba/Sumatra, Altitude: 1400 m.a.s.l., Farmer: Bang Silalahi, Variety: Catimor, Characteristics: Jasmine, dark chocolate, black tea.
Preparation: select the correct grind of coffee corresponding to the method for preparing your favourite type. For 100 ml of water allow 7 g of ground coffee. Use hot water of 93-94°C. Keep in a cool and dry place, in an airtight container. Further instructions for preparation here: http://www.oxalis.cz/making-coffee
Process: Anaerobic washed fruit enzyme infuzed process, Region: Toba/Sumatra, Altitude: 1400 m.a.s.l., Farmer: Bang Silalahi, Variety: Catimor, Characteristics: Jasmine, dark chocolate, black tea.
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