About this coffee
More bangers from Kai Janson and co!
This particular coffee was grown on the Hacienda farm at 1350 masl.
It undergoes a traditional 96 hour washed process followed by being sun dried on the patio for four days.
On the cupping table, we tasted sencha, lemon zest, and jasmine! Expect a clean and juicy cup!
Available for both filter and espresso!
