Finca El Dorado - Ecuador, The Picky Chemist | 125g Coffee is then piled up

Coffee is then piled up in layers which are 2cm in height and dried over a 10 day period then followed by hand sorting for 2-4 hours

and exporter working with smallholder farmers and washing stations across several of the country’s coffee-growing regions

This Kenyan coffee from the Gachatha wet mill has intense fruity flavours of blackcurrants

in the highlands of Bensa

this carbonic macerated natural was a real standout

Finca El Dorado - Ecuador, The Picky Chemist | 125g Coffee is then piled upwashed Gesha double fermentation tealike and highly expressive Juicy and very sweet, with umami depth Orange blossom and red fruit More delicate than El Turpial, ultraclean