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The La Morena microlot was produced by eleven female farmers from Huehuetenango
stone fruit Recommended minimum resting period (post the roast date): 3 days
Today 60% of the Montanari’s coffee is of specialty grade
this is generally seen as the reason for the heightened complexity and quality of Guatemalan coffees
the drying parchments no more than 2 – 3 cm deep
Colombia La Union Narino Supremo 1kg Roast Depth:Dark The La Morena microlot wasThe Nario region of Colombia is predominantly known for producing a sweeter tasting coffee with noticeable acidity. The region has quite a unique geography and climate. Warm winds and plenty of sunshine keep the temperatures at moderate levels throughout the year. These conditions allow farmers to grow coffee at a very high altitude without the risk of frost, droughts or flooding. At this dramatic elevation the air is thinner, having less oxygen which
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