This organic coffee is cultivated in a micro-region in the mountains of Oaxaca, called “Pluma de Oaxaca” (Oaxaca Feather) and located at an altitude of 1,700 to 1,900 meters (5,577 to 6,233 feet) above sea level.
It belongs to the Arabica species, Typica variety, and when roasted produces an intense, velvety, very sweet coffee, with a floral aroma and delicious cacao and maple notes. Truly an experience to savor!
Optimal for the following preparation methods:
Espresso, electric coffee maker, French press, handmade Dripper, Chemex and V60.