This single-origin coffee from Guatemala is produced by Eduardo Pablo Lorenzo at La Mora farm, named after the blackberry plants on the property. The beans undergo a 36-hour water fermentation, followed by washing and an additional 12-hour water soak. The coffee is dried on raised beds for 6 days and sorted lot by lot. The cup profile features stone fruit, apple juice, and plum notes with clean and elegant characteristics. Suitable for pour over brewing methods and as espresso for those who enjoy sweet and fruity shots.
A Malmö coffee bar and roastery that started with the simple idea of a great espresso at the bar and has grown to include its own roastery where beans are treated with care and love.
