Best Selling Products From ickle coffee
Costa Rica La Lapa
Sweet / Chocolate / Caramel / Prunes Region; San Jose,Alajuela, Heredia, Central & West Valley Producer: La Lapa Varietal: Caturra and Cataiu Processing: Washed Altitude: 900 -1400 masl La Lapa is grown on small farms in the valleys and slopes of the Central and West Valley. This region's soil has a slight acidity as a result of volcanic ashes. Both areas share well-defined wet and dry seasons, ideal for cherry development during the summer months. Altitude and climate define the size and hardness of the cherry, both factors influencing the quality in cup, particularly its acidity. Sound agricultural practices are under constant improvements for the farmers in conjunction with the mills. The convergence of the Caribbean and Pacific climates also play their part in the smooth delicate flavour, subtle acidity and subtle sweetness of the regions coffee. All the coffees are processed same day as harvesting at the Beneficio Santo Domingo mill.
Colombia Pink Bourbon
Tasting Notes: Floral, Lemongrass, Brown Sugar, Lime Region: Armenia Quindio Type: Arabica Varietal: Pink Bourbon Process: Fully Washed Altitude: 1800-2000 This coffee was grown by the talented Jairo Arcila at his San Monica farm. The coffee is harvested following strict ripeness criteria. Cherries were then exposed to 30 hours of underwater fermentation before being pulped. The parchment is then gently washed and dried in temperature controlled conditions until ideal moisture content is achieved. This microlot is 100% Pink Bourbon expertly crafted and a credit to the producer and his techniques.
Holy Blend 1kg
This heavenly blend of Ethiopia and Colombia will give you angel wings. Each coffee is carefully roasted individually before blending allowing each to sing. Notes of rich chocolate, caramel and vanilla bring joy to your flat white. Nutty, toasty vibes will crown your cappuccino All praise the Holy blend.......... Origins: Colombia Supremo and Ethiopia Sidamo
Colombia Strawberry Wine
Strawberry Yogurt, Raisins, Blueberries, Cocoa nibs Region: Armenia Quindio Producer: Jairo Arcila Varietal: Castillo Processing: Washed, Anearobic Fermentation Altitude: 1800-2000 masl We are super excited to offer this amazing experimental coffee from producer Jairo Arcila. This coffee was exposed to a dry anaerobic fermentation of 48hrs. During the fermentation stage strawberry and wine yeast were added. After gentle washing the coffee was placed on raised beds for drying. on raised beds for drying. 100% Castillo with an amazing strawberry aroma.
