£10.50
Andres Burga owns three hectares of land in the Calabozo area of San Jose de Lourdes. Andres and his brother, Agustin, manage their farms together and although they carry out most of the farm work and picking themselves, they do hire temporary staff for the peak of the harvest.
Once picked Andres ferments his coffee for 24-36 hours before drying for around two weeks on raised beds and lined patios.
Tasting notes of milk chocolate, cherry and apple.
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Andres Burga owns three hectares of land in the Calabozo area of San Jose de Lourdes. Andres and his brother, Agustin, manage their farms together and although they carry out most of the farm work and picking themselves, they do hire temporary staff for the peak of the harvest.
Once picked Andres ferments his coffee for 24-36 hours before drying for around two weeks on raised beds and lined patios.
Tasting notes of milk chocolate, cherry and apple.
| Weight | 0.25 kg |
|---|---|
| Dimensions | 11 × 8 × 19 cm |
| Weight | 250g, 1kg |
| Grind | Cafetiere (coarse ground), Espresso (fine ground), Pour over (medium ground), Wholebean |
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Visit our blog to learn more about our coffee and its origins. Our coffee is packed and shipped to order. We use valved bags to allow the release of carbon dioxide, which is a natural by-product of roasting coffee. This also protects the integrity of the flavours.
Modern Standard Coffee Limited | Company No: 09226610 VAT No: 196 313 200
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