Honduras | Manuel Vallecillo | Pacas | Anaerobic Honey 72hr. | Filter | 250g
Farm:Ā Los Primos
Region:Ā El Cielito
Elevation:Ā 1650 maslĀ
Processing:Ā Anaerobic Honey 72hr.
Varietal:Ā PacasĀ
Notes:Ā Apricot, vanilla, apple, florals, & syrupy
ļ»æAbout:Ā We travelled up the rocky slopes to get to Manuelās farm. A horse stood in the middle of the road. The horse whisperer, Benjamin, moved the huge beast off the road. Higher and higher you climb until the outline of the wet mill suddenly emerges from the dense fog. Itās another world up there. The cool night temperatures cause the coffee cherries to mature slowly and develop a higher sugar content. This year Manuel has produced his first bags of anaerobic coffee... and they taste great!
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Honduras | Manuel Vallecillo | Pacas | Anaerobic Honey 72hr. | Filter | 250g
Honduras | Manuel Vallecillo | Pacas | Anaerobic Honey 72hr. | Filter | 250g
Farm:Ā Los Primos
Region:Ā El Cielito
Elevation:Ā 1650 maslĀ
Processing:Ā Anaerobic Honey 72hr.
Varietal:Ā PacasĀ
Notes:Ā Apricot, vanilla, apple, florals, & syrupy
ļ»æAbout:Ā We travelled up the rocky slopes to get to Manuelās farm. A horse stood in the middle of the road. The horse whisperer, Benjamin, moved the huge beast off the road. Higher and higher you climb until the outline of the wet mill suddenly emerges from the dense fog. Itās another world up there. The cool night temperatures cause the coffee cherries to mature slowly and develop a higher sugar content. This year Manuel has produced his first bags of anaerobic coffee... and they taste great!
Original: $11.44
-65%$11.44
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Shipping & Returns
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Description
Farm:Ā Los Primos
Region:Ā El Cielito
Elevation:Ā 1650 maslĀ
Processing:Ā Anaerobic Honey 72hr.
Varietal:Ā PacasĀ
Notes:Ā Apricot, vanilla, apple, florals, & syrupy
ļ»æAbout:Ā We travelled up the rocky slopes to get to Manuelās farm. A horse stood in the middle of the road. The horse whisperer, Benjamin, moved the huge beast off the road. Higher and higher you climb until the outline of the wet mill suddenly emerges from the dense fog. Itās another world up there. The cool night temperatures cause the coffee cherries to mature slowly and develop a higher sugar content. This year Manuel has produced his first bags of anaerobic coffee... and they taste great!
