apple/hazelnut/balanced

Gaspar Diaz, who has continued agricultural work such as planting coffee beans and corn with his family since his childhood, bought his first land to grow coffee 12 years ago and planted the first coffee tree seeds during this period. Knowing very well the effect of picking only the ripest fruits on the quality of coffee, Gaspar keeps the coffee fruits in large tube beds for 36 hours to ferment after they are collected, and then the coffee fruits are washed and left in water-filled beds for 12 hours. Coffee fruits are prepared after being dried upside down for at least 6 days. This bean, from the Caturra and Bourbon types, is for those who like balanced and sweet coffee on the palate. Consume with pleasure!