Single origin filter coffee Single origin filter coffee Fruity and elegant coffee from the Farm series for filter coffee preparation. An anaerobically processed microlot from the San Antonio farm in the Nariño region of Colombia. Thanks to slow ripening at high altitude, it offers a pronounced sweetness, juicy acidity and an exceptionally clean taste. Flavour + - The aroma is of vanilla and hibiscus. The taste has notes of apricots, wild strawberries and citrus. Origin + - San Antonio farm, Medina Espejo municipality, Nariño region, Colombia. The farm owners, husband and wife Nilson López and Lida Cielo, farm at an altitude of up to 2100 m above sea level, where the cool climate allows the coffee cherries to ripen slowly and acquire a high sweetness and intense flavor. In addition to growing coffee, they are dedicated to protecting the original forest, growing other crops for their own self-sufficiency, and regularly sharing their experiences with neighboring farmers through educational programs run by the export company InConexus. Processing & Variety + - Caturra variety is processed using the anaerobic washed method with 72-hour fermentation in plastic barrels and subsequent drying in parabolic dryers. Brewing Tips + - Coffee dose: 20 g, temperature: 94 °C, water weight: 330 g and extraction time: approx. 4 min. We recommend letting the coffee rest, use bottled water and quality burr grinder. How to brew coffee at home

Single origin filter coffee Single origin filter coffee Fruity and elegant coffee from the Farm series for filter coffee preparation. An anaerobically processed microlot from the San Antonio farm in the Nariño region of Colombia. Thanks to slow ripening at high altitude, it offers a pronounced sweetness, juicy acidity and an exceptionally clean taste. Flavour + - The aroma is of vanilla and hibiscus. The taste has notes of apricots, wild strawberries and citrus. Origin + - San Antonio farm, Medina Espejo municipality, Nariño region, Colombia. The farm owners, husband and wife Nilson López and Lida Cielo, farm at an altitude of up to 2100 m above sea level, where the cool climate allows the coffee cherries to ripen slowly and acquire a high sweetness and intense flavor. In addition to growing coffee, they are dedicated to protecting the original forest, growing other crops for their own self-sufficiency, and regularly sharing their experiences with neighboring farmers through educational programs run by the export company InConexus. Processing & Variety + - Caturra variety is processed using the anaerobic washed method with 72-hour fermentation in plastic barrels and subsequent drying in parabolic dryers. Brewing Tips + - Coffee dose: 20 g, temperature: 94 °C, water weight: 330 g and extraction time: approx. 4 min. We recommend letting the coffee rest, use bottled water and quality burr grinder. How to brew coffee at home