
PT's Coffee
Pineapple Process
OriginGuatemala
Roast levelLight
ProcessCo-Fermentation, Washed
Summary
Guatemala Finca Santa Ana coffee from producer Nando Diaz, grown at 1,650-1,800 masl in the Santa Rosa Department. This coffee features Caturra and Bourbon varieties, processed using a pineapple fermentation method followed by washing. It offers a light roast with notes of black tea, marmalade, and almond, with a marmalade acidity and milk chocolate sweetness.
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Go to webshopDetails
FormatBean
DecaffeinatedNo
ProducerNando Diaz
Altitude1650 - 1800 m.a.s.l
VarietyBourbon, Caturra
NotesMarmalade, Black Tea, Almond
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