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the S3 ESP brings a higher body cup
This SL34 was processed using carbonic maceration: whole cherries rested in stainless steel tanks for 11 days before being dried low and slow over 50 hours — a careful
which leaned towards syrupy
strawberry
Identifying outstanding producers and helping them access the specialty market remains a core focus for Sey—this coffee speaks directly to that commitment
Hydrangea - Wush Wush Natural - Finca El Paraiso Nomad the S3 ESP brings aFinca El Paraiso Wush Wush, Natural Tasting Notes: Tropical, Grenache, Makrut Lime Producer Samuel Diego Bermudez What is the roast recency? We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6 12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 should we
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