Rohkaffee - Kolumbien - La Sirena - Castillo - Osmotic Dehydration Cosmic Spice - Gewaschen - Co-Fermentation Red Bourbon the light sweetness of monk

the light sweetness of monk fruit for calorie-free enjoyment

stable aroma that unfolds elegantly

Giovanni Gutierrez

Geschmack von Aprikose

La Isabela

Rohkaffee - Kolumbien - La Sirena - Castillo - Osmotic Dehydration Cosmic Spice - Gewaschen - Co-Fermentation Red Bourbon the light sweetness of monkMedium acidity with a long lasting aftertaste. Osmotic dehydration is an age old method for drying fruit in liquid. Glucose is combined with a natural fruit extract. The free glucose binds to the water in the coffee, thus penetrating the bean and replacing the water molecules with the fruit infused sugar. This process imparts aromas to the coffee that are not naturally present. Only natural ingredients are used. Variety: Castillo, Procedure: Honey