Rohkaffee - Kolumbien - La Sirena - Castillo - Koji - Natural Chiroso Aroma of delicate maple syrup

Aroma of delicate maple syrup

The nibs are gently roasted and can be processed or consumed immediately

then every 12 hours for up to 5-7 days

Juan David Puerta

medium to medium-strong creaminess that intensifies when cold

Rohkaffee - Kolumbien - La Sirena - Castillo - Koji - Natural Chiroso Aroma of delicate maple syrupAromas of chocolate, pistachios and red fruits mixed with peanut butter and peaches. Taste of tropical fruits such as papaya and melon. Delicate. When cold it has notes of black tea. Full bodied, medium to medium strong creaminess that intensifies when cold. Rest with notes of sauted vegetables, similar to mushrooms. Koji fermentation: Invented by life scientist Koichi Higuchi, it involves adding koji sporesan ancient mold used to make traditional