Procaffeinating (n.) the tendency to not start anything until you’ve had a cup of coffee
With a spicy, fruity and citrus profile, every year small batches are produced in a fully manual process.
€10.10 – €30.65
Rozeli Joventina da Silva, has an area of 16 hectares, and the area planted with coffee is 4 hectares. She is 39 years old and has two children. She started making quality coffee 4 years ago and has been making fermented coffee for over 2 years and participates in state coffee contests and the SIC – International Coffee. “We are evolving every year, always trying to learn. Our job is fully manual. Every year we make small batches of specialty coffee, natural and fermented. My husband and also my children work on the ground”.
Anaerobic fermentation, Fermented Natural
Citrus, Floral, Fruity, Spicy
Robustas Amazónico clone 08, Robustas Amazónico clone 25
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