This blend combines coffee from Caparaó in Brazil and Agua de Nieves in Peru. The Brazilian component is from 900-1500 meters altitude and processed using natural method where whole cherries are dried with skin and fruit intact under Brazilian sun. The Peruvian component is from Agua de Nieves, Monobamba at 1600-2100 meters altitude and processed by removing the fruit pulp, leaving the beans to rest in their surrounding sugar layer for 24-36 hours during a fermentation process, then washing clean in fresh spring water and slow drying. The coffee is roasted for filter brewing, with a flavor profile characterized by sweetness and fullness from the Brazilian coffee combined with freshness and fruity tones from the Peruvian.
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.
