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Chocolate Milk
parchment-covered beans were laid out to dry on cement patios and regularly raked to ensure an even and consistent dry
The San José was processed via the pulped natural method: the cherries’ skin and fruit were removed
The velvety mouthfeel and rich cocoa notes coupled with the juicy acidity
Our first purchase from renowned photographer of Andean birds
Progresso International Chocolate MilkA moreish cup with lots of sweetness and a creamy body. Flavours of praline and lemon curd add depth and character to this coffee. Roaster: Workshop Coffee Roast Date: May 12, 2017 Weight: 250gr
US$ 15.00
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US$ 25.00
US$ 19.99
US$ 11.00
US$ 14.50
US$ 12.95
