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Salvadorroasted coffee beans (100% arabica)
Process: anaerobic natural, Region: San Salvador Volcano, Altitude: 1650 m.a.s.l., Farmer: Fernando Alfaro, Variety: Bourbon/Arabigo. Characteristics: blueberries-blackberries-cacao beans. Rich body. Sparkling acidity.
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 natural, Region: San Salvador Volcano, Altitude: 1650 m.a.s.l., Farmer: Fernando Alfaro, Variety: Bourbon/Arabigo. Characteristics: blueberries-blackberries-cacao beans. Rich body. Sparkling acidity.
Salvadorroasted coffee beans (100% arabica)
Process: anaerobic natural, Region: San Salvador Volcano, Altitude: 1650 m.a.s.l., Farmer: Fernando Alfaro, Variety: Bourbon/Arabigo. Characteristics: blueberries-blackberries-cacao beans. Rich body. Sparkling acidity.
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 natural, Region: San Salvador Volcano, Altitude: 1650 m.a.s.l., Farmer: Fernando Alfaro, Variety: Bourbon/Arabigo. Characteristics: blueberries-blackberries-cacao beans. Rich body. Sparkling acidity.
In Stock An original blend especially created for preparing espresso and serving with milk, it comprises a mixture of three types of arabica and robusta coffee. The characteristics of its taste are a subtle tone of dark chocolate, hazelnut and peanut. It has a velvety body and sweet acidity.
In Stock An original blend especially created for preparing espresso and serving with milk, it comprises a mixture of three types of arabica and robusta coffee. The characteristics of its taste are a subtle tone of dark chocolate, hazelnut and peanut. It has a velvety body and sweet acidity.
In Stock La Mellos Farm, located in Chocaman, Veracruz ( altitude 1,360m above sea level), is managed by Itzia de Lourdes Lopez Trejo. With a rich heritage of coffee farming passed down through generations, Itzia has cultivated a deep respect for nature, which is reflected in the quality of the coffee pro...
In Stock La Mellos Farm, located in Chocaman, Veracruz ( altitude 1,360m above sea level), is managed by Itzia de Lourdes Lopez Trejo. With a rich heritage of coffee farming passed down through generations, Itzia has cultivated a deep respect for nature, which is reflected in the quality of the coffee pro...
In Stock Roasted coffee beans from a plantation (100% arabica). This blend comprises the varieties Bourbon, Pacas and Sarchimor processed by the orange honey method. This particular coffee originates from the Santa Cristina farm, owned by Ana and Rene Hernandez, which is situated in the El Balsamo Qetzalt...
In Stock Roasted coffee beans from a plantation (100% arabica). This blend comprises the varieties Bourbon, Pacas and Sarchimor processed by the orange honey method. This particular coffee originates from the Santa Cristina farm, owned by Ana and Rene Hernandez, which is situated in the El Balsamo Qetzalt...
