94 Celcius - Hachi Kiyora
COF-94-0097Diego Bermudez and Allan Hartmann produced this Caturra lot at Rocky Mountain in Chiriquí. Their inverted washed process uses submerged fermentation to retain classic washed clarity while layering extra sweetness and texture, revealing notes of lemon, nougat, and milk chocolate.
A Beginner's Guide to Choosing Your Next Coffee Bag
With Nick Francisco

