Bourbon · Finca Deborah
This espresso has a light body with fine acids and caramelized sweetness, featuring gentle floral notes. It uses the carbonic maceration process, developed by Jamison Savage, which involves storing coffee cherries in a sealed tank.
- The description claims that the process of 'carbonic maceration' has proven itself in the wine industry for decades.
Specifications
- Size
- 125g, 250g
- Grind Size
- Whole bean
Variants (2)
- 125g / Whole bean — 20.00 USD — In stock
- 250g / Whole bean — 40.00 USD — Out of stock
AI Readiness
Good foundation, but some important product data is still missing.
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