Backwoods EspressoCoffee Review: 93 points Blind Assessment: Evaluated as espresso. Rich toned, deeply chocolaty. Dark chocolate, agave syrup, pomegranate nectar, almond brittle, cedar in aroma and small cup. Crisp, syrupy mouthfeel; chocolaty sweet finish with undertones of almond and cedar. In cappuccino scaled milk, dark chocolate notes dominate and a freesia like spicy floral note emerges. Notes: A blend of two coffees processed by the traditional washed method

Of the remaining 400 acres

ensuring that the best quality fruit is delivered to Kaganda Factory

an idyllic farm set atop the high peaks of Nicaragua's Jinotega department

and you will not be disappointed

creamy body all wrapped up in a unique flavor of fresh yogurt

400 meters above sea level

Coffee Review: 93 points

Each process is tasted and stored according to the cupping result

Traceability is a key value at Buku Sayisa

These training include important topics such as land conservation and erosion prevention

Ruiru 11 and Batian on small farms that are

from local landrace varieties of Arabica