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Papamin's Coffee

Origin: Bo. Pumpkins in San Sebastian

Altitude: 800 p.a.s.l.

Varieties: 80% Arabica and 20% Robusta

The following varieties are used on the farm: Caturra, Borbón, Frontón, Limaní, Marsellesa and Robusta

Processes: Natural Blend and Washing

Description on the cup: Smoky aroma, mild bitterness, notes of chocolate, nuts and soft fruits such as bananas, almonds and blueberries.

Don Pello Coffee

Roasting: Café Don Pello at the Coffee Museum in Ciales.

Variety: Arabic Blend

Process: Washed

Roast: Medium dark

Description and notes in the cup: Good aroma, bitterness and slight acidity, caramel and chocolate flavours.

Coffee 2150

Made in Torrefacción 2150 in Bayamón

Varieties: 90% Arabica and 10% Robusta

Process: Washing

Roast: Medium

Description on the cup: Coffee with good body and good crema. You'll find notes of dark chocolate, caramel, and citrus.