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A new approach to Barista training which allows coffee education and attainment to be both tailored and measured
Not only does this grinder look great
It was then fermented anaerobically for 96 hours at 18°C with CO2
The Yellow Bourbon coffee cherry has been anaerobically fermented for 90 hours
They are slightly dried out
Costa Rica La Alquimia (Anaerobic Honey) Size:250g Box A new approach to BaristaCerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, who own and operate two farms and a small mill. The family's farms are adjacent to one another, but the plots are given different names for lot separation purposes. This lot is from Finca Alquimia. This coffee is "honey" processed in a style borrowed from Brazil but perfected in Costa Rica. Ripe cherry is mechanically de pulped then
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