About this lot
More bangers from Kai Janson and co! This particular coffee was grown on the Hacienda farm at 1350 masl. It undergoes a traditional 96 hour washed process followed by being sun dried on the patio for four days. On the cupping table, we tasted sencha, lemon zest, and jasmine! Expect a clean and juicy cup! Available for both filter and espresso!