An anaerobic processed Sidra from Pillcocaja in Ecuador - consistently one of our favourite farms in the world. This is the perfect example of what happens when you combine passionate producers with an exceptionally high quality raw ingredient - the Sidra varietal.
We found a super vibrant and fizzy cup that reminded us of raspberry and white grape, but with a lot of candy like sweetness too.
Dak was founded by Louis-Philippe Boucher and Veronique Lagarde, and they roast in Amsterdam, the Netherlands. This coffee was roasted on 5.9.22.
This coffee is 200g. We recommend drinking it 3 to 12 weeks after roast, and storing in an airtight container.