Sticky Toffee Grind Type:Fine Grind blending a specific yeast strain

blending a specific yeast strain with lactic acid bacteria—two microorganisms that work harmoniously to unlock layers of complexity and depth

Driven by the desire to help the children of the genocide

unlocking the complex flavors and bright acidity typical of specialty coffee

After machine pulping and anaerobic fermentation

Comes three ways: whole bean

Sticky Toffee Grind Type:Fine Grind blending a specific yeast strainTasting Notes: Baking Spices, Dark Chocolate, Burnt Sugar Peru: Country: Peru Region: Namballe Importer: Red Fox Producer: Several Smallholder Farmers Processing: Washed Altitude: 1,6001,800 MASL Varietal: Caturra, Catimor, Pache, Bourbon Mill Washing Station: On the Farm Ecuador: Country: Ecuador Region: Cascabel Producer: Leopoldo Andrade & Ligia Merizalde Processing: Washed Altitude: 1,8002,000 MASL Varietal: Typica Mejorado Mill Washing Station: