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nutty profile of the Brazilian Anaerobic Honey Catuai with the elegant floral and citrus notes of the washed Geisha
Grip the tamper comfortably
With this limited-edition design
is a testament to Japanese craftsmanship
Designated by the Japanese government in 1987 for his artistry
The Barn - Ivan Dos Santos: Anaerobic reg_Tabaconas nutty profile of the BrazilianTasting Notes: Fig Jam, Nougat, Velvety. Ivan and Rose dos Santos produced this Catuai lot in So Paulo. Anaerobic natural processing enhances deep sweetness and texture, resulting in a rich espresso with notes of fig jam, nougat, and a velvety mouthfeel.