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Description

(NEW) PERU ChinguelPeru Marcelino Chinguel Refreshers, Rhubarb, Popping Candy Origin Peru Variety Marshel Process Natural Altitude 18001900m Tasting Notes Refreshers Rhubarb Popping Candy A premium coffee with amazing complexity and acidity with strong, vibrant fruit notes. Cup Profile Acidity Body Roast Best Brew Methods V60 Chemex Espresso About This Coffee Don Marcelino and his wife Lizana are experienced coffee producers from El Laurel village in the Coipa district

Popping Candy

the only other element which comes into contact with the coffee

They are then dried to a 10-12% humidity and sealed with a natural wax which has a neutral profile which does not affect the flavour or aroma of the coffee

Refreshers Rhubarb Popping Candy

Chocolate Hazelnut Orange Bold espresso with plenty of body

The natural EA is obtained from a sugar cane-based process and is

highlighting the dark chocolate notes with good body

Best Brew Methods

First the beans are steamed to open their pores

Smallholder Farmers

Filter Grind or Espresso Grind

avoiding excessive heat or pressure

Exchange/Return Notes