flower bouquet - triple pack

To lighten up the days when the year comes to an end we wanted to select a delicious and festive coffee. But choosing is losing, so we created a triple pack.

These three beautifully floral coffees bring back memories of strolling through fields full of spring flowers, perfect for dark and cosy winter mornings. So gather a bouquet for yourself or a loved one and give the gift of spring.

Packed in a beautiful black sleeve made from Paperwise, you wil get three high intervention coffees that are al uniquely floral and equally delicious.

The coffees and processes:

White honey - El Placer - Jasmine, Green tea, White peach

For this geisha, produced by Sebastian Ramirez, 95% ripe and 5% semi-ripe cherries were harvested and carefully fermented in 200l tanks. By injecting CO2 in the tanks an anoxic environment is created and the cherries undergo a carbonic maceration for 48 hours at 18°C. Next the coffee is dried with a little of the mucilage attached; first in the shade for 20 days and next in a parabolic drier for another 5 days.

Mystic flowers - Los Nogales - Rose, Lime leaf, Sour cherry

This is a yellow bourbon from Los Nogales. First the coffee is oxidized in cherry for 96 hours. Then an alcoholic submerged fermentation is carried out in plastic tanks for 144 hours at 19-22°C with addition of the bacteria lactobacillus RN21. The coffee is mechanically washed using little water before being dried mechanically in a guardiola for 5 days. Flowers were added during the drying phase.

Gesha spirits - Wilder Lazo - Lilac, Orange, Earl grey

The gesha produced by Wilder Lazo undergoes a double fermentation process. It begins with depulping the cherries. The first fermentation takes place in GrainPro bags for 140 hours, during which the coffee remains with the mucilage. The next fermentation takes place in plastic tanks fo 2 days after which it is dried in the sun for 18 days. Tangerine peels are mixed in with the coffee during the drying.