COSTA RICA LAURINA BLACK HONEY Experience:JUST A BAG followed by 12 hours in

followed by 12 hours in mucilage

and cacao nibs

cacao powder

The beans undergo a meticulous 48-hour carbonic maceration with Gesha Mosto

All tins are fully reusable get creative on your coffee bar

COSTA RICA LAURINA BLACK HONEY Experience:JUST A BAG followed by 12 hours inFinca Sabana Redonda in Costa Ricas Central Valley and processed at the renowned Las Lajas micromill, this Laurina lot showcases the estates Black Honey process. After harvest, cherries are carefully sorted and pulped before being transferred to raised drying beds with a high amount of mucilage left intact. The coffee remains undisturbed for the first two days of drying, allowing the sugars to interact closely with the seed. Beginning on the third