Producer Carlos Pola took over Finca Las Brisas in 1997 and is passionate about experimenting with different processing methods. This coffee is double fermented for 120 hours. The fruit flesh and skin are removed from the berry, then the bean is lightly washed to remove remaining mucilage. After this, the beans are dried on raised beds. The coffee grows at an altitude of 1200-2000 meters. Taste notes include apple, citrus, red grapes, and milk chocolate.
An Örebro-based roastery born from a love of coffee, using a "slow roast" method in small batches to allow each coffee's unique flavor and character to develop.
