Region: Las Flores, Santa Barbara Elevation: 1500 - 1580 masl Variety: Parainema Process: Anaerobic Natural Notes: Cocao nibs, wild berries, lavender, & syrupy About: Level up. Nahun's story is one about the evolution of a coffee producer. Since 2012 he has gone from using only traditional processing methods to innovating and placing in Cup of Excellence competitions. Nahun first developed this coffee in 2019, and it was incredible! It has undergone an anaerobic process where it was fermented as whole cherry for 60 hours before being dried as a natural. This process creates a syrupy mouthfeel and extra deep fruity flavours. This highlights the power of coffee processing. Region: Las Flores, Santa Barbara Elevation: 1500 - 1580 masl Variety: Parainema Process: Anaerobic Natural Notes: Cocao nibs, wild berries, lavender, & syrupy About: Level up. Nahun's story is one about the evolution of a coffee producer. Since 2012 he has gone from using only traditional processing methods to innovating and placing in Cup of Excellence competitions. Nahun first developed this coffee in 2019, and it was incredible! It has undergone an anaerobic process where it was fermented as whole cherry for 60 hours before being dried as a natural. This process creates a syrupy mouthfeel and extra deep fruity flavours. This highlights the power of coffee processing.

Region: Las Flores, Santa Barbara Elevation: 1500 - 1580 masl Variety: Parainema Process: Anaerobic Natural Notes: Cocao nibs, wild berries, lavender, & syrupy About: Level up. Nahun's story is one about the evolution of a coffee producer. Since 2012 he has gone from using only traditional processing methods to innovating and placing in Cup of Excellence competitions. Nahun first developed this coffee in 2019, and it was incredible! It has undergone an anaerobic process where it was fermented as whole cherry for 60 hours before being dried as a natural. This process creates a syrupy mouthfeel and extra deep fruity flavours. This highlights the power of coffee processing. Region: Las Flores, Santa Barbara Elevation: 1500 - 1580 masl Variety: Parainema Process: Anaerobic Natural Notes: Cocao nibs, wild berries, lavender, & syrupy About: Level up. Nahun's story is one about the evolution of a coffee producer. Since 2012 he has gone from using only traditional processing methods to innovating and placing in Cup of Excellence competitions. Nahun first developed this coffee in 2019, and it was incredible! It has undergone an anaerobic process where it was fermented as whole cherry for 60 hours before being dried as a natural. This process creates a syrupy mouthfeel and extra deep fruity flavours. This highlights the power of coffee processing.