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Low Acidity: The process for developing a lower acid (or more basic) Sumatra Coffee Gayo involves roasting beans that are naturally lower in acid
Varietal: H17
Sumatra Coffee Gayo Beans
Country: Nicaragua
The flavor of the peaberry is of a finer quality than the rest of the crop and is desired by coffee connoisseurs
Costa Rica Tarrazu Decaf Coffee Peaberry Low Acidity: The process forThe Costa Rica Tarrazu Decaf Coffee originates from the Tarrazu mountain range located south of San Jose. The Tarrazu mountains and cool temperatures provide a full bodied, vivacious, smooth, and bright cup, coupled with a well balanced flavor containing a subtle hint of chocolate. Certifications: Kosher Certified Flavor Notes: Clean Body, Apples, and Nuts Processing: Washed Process Roast: Medium Roast Additional Information: Drying: Patio and
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