Tasting Notes: December 2024 Coffees
Right Side is an award-winning roaster located in Barcelona, made up of a team who set out upon their own path in 2012. What surrounds them affects and inspires the team, which is why Barcelona plays an essential role in the way they carry out their professional day-to-day work.
True to Spanish cuisine, Right Side understand that they are cooks with a single ingredient, constantly seeking to improve their raw materials through direct contact with the producers they work with. Their efforts have defined their roasting technique and has led Right Side to be roasting champions in Spain in all the editions held, or to prepare coffees for the best baristas in their country in recent years. Right Side also have a world semi-finalist in the Aeropress championship.
Right Side Coffees | Spain
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| URDD Java, Nicaragua | Aromas of red fruits, flowers and sweet chocolate. On the palate it presents itself as a delicate and intense coffee with notes of strawberry, honey, raspberry and mandarin, with good body and a long and extended almond finish. 20g in - 42g out in 30 seconds (9 bar pressure, 94ºC and 20g VST basket) |
Strawberry, honey, flowers and almond Process: anaerobic honey |
Single / Light, Plus 87 |
| Tinamit, Guatemala | Sweet aromas of caramel, hazelnuts and milk chocolate. On the palate, a rounded and juicy coffee with notes of peach and blood orange acidity. | Hazelnut, peach and orange Process: honey |
Plus 87, Rest of World |
| Rianjagi AA, Kenya | Aromas of ripe pear, forest berries and tropical fruits. On the palate, extremely juicy and defined coffee, with notes of blackberries, passion fruit and orange. Long and refreshing finish of aromatic herbs. | Fruity and berries Process: washed |
Single / Light, Plus 87, Rest of World |
| URDD Catuai, Nicaragua | Aromas of honey, watermelon and cocoa. On the palate it behaves like a clean and balanced coffee. Elegant. Notes of nectarine, raspberry and brownie. Acidity but integrated. | Nectarine, raspberry and brownie Process: natural |
Selected Mix, Single / Light |
| Buena Vista, El Salvador | Unavailable | Chocolate, peach and nuts Process: natural |
Selected Mix |
| Volcancitos, Nicaragua | Complex aromas of cava, cocoa and mango. On the palate, it has a dense body with notes of very ripe tropical fruits, must and cocoa. Clean and defined. 20g in - 42.5g out in 30 seconds (9 bar pressure, 94ºC and 20g VST basket) |
Fruits, cocoa and dense Process: natural |
Selected Mix |
| Decaf, Mexico | Sweet aromas of biscuit and candy. On the palate, dense and sweet coffee with notes of milk chocolate, malt and caramel. 20gr in - 40g out in 28 seconds (9 bar pressure, 94ºC and 20gr VST basket) |
Chocolate and caramel Process: Swiss water decaf |
Decaf |
A returning favourite of ours, SlowMov are a Barcelona based coffee roaster with a philosophy that favours quality versus quantity, a job well-done versus speed, and passion and reflection over irrational consumption. As we hope you’ll agree, these values really shine through in their range of coffees.
The name SlowMov is the fusion of Slow Movement, which reflects their idea that things can be done differently. They like the word movement because it is something that advances and changes but with cadence and respect for the time needed for each process. SlowMov visit the producers at their source (Brazil, Ethiopia, Mexico…), they select the coffees and roast them in Barcelona, always trying to maintain long-term relationships with their coffee suppliers.
SlowMov Coffees | Spain
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Luz Helena, Colombia | This coffee, grown by Luz Helena Salazar at the Maracay farm, is carefully harvested and undergoes 30 hours of fermentation under water before being dried under controlled conditions. This micro-lot is 100% Pink Bourbon, a variety that is being investigated for its origin, possibly a mutation at 2100 meters above sea level in San Adolfo, Huila. | Bergamot, flowers and orange Process: washed |
Rest of World, Plus 87 |
| Laayoo, Ethiopia | Laayyoo Natural is produced through a thorough selection process that eliminates all overripe and underripe cherries, resulting in a clean cup free of excessive fermentation flavors. The strict drying process, with controlled layer density, imparts a bright, complex acidity with berry and citrus notes. | Berry, citrus and honey Process: natural |
Rest of World, Plus 87 |
| El Indio, Colombia | This microlot is the result of a program called "El Indio," which trains small farmers in Planadas to take charge of their own cultivation, harvesting, milling, and processing. Once harvested, the coffee cherries are meticulously sorted and sun-dried on raised beds until they reach the ideal moisture content. | Lavendar and sponge cake Process: natural |
Plus 87 |
| Tablon De Gomez, Colombia | Produced by small farmers in Tablón de Gomez, Nariño. The region is characterized by its mountainous topography. Its cold climate is perfect for a slow maturation of the cherry that results in a sweet coffee. In this region it rains frequently, so the coffees need an average of 20 to 25 days to dry. | Caramel and hazelnut Process: washed |
Selected, Blend / Darker |
| Popayan, Colombia | Produced by over 65 growers on the Popayan Plateau, this coffee undergoes a distinctive decaffeination process. Using sugar cane and water, caffeine is extracted to heighten weetness while preserving its original qualities. The beans are steamed, purified, soaked in spring water, treated with sugarcane ethyl acetate for 8 hours to remove caffeine, and then dried to its initial humidity level. | Nuts and caramel Process: Swiss water decaf |
Decaf |
A micro roastery located in Belgium, NAGA's entire story is to shine a spotlight onto Southeast Asian specialty coffee in an industry too often focused on Central Africa and Latin America.
Naga's founders' vision derives from various trips to Asia; Naga's goal is to bring you the quality and the know-how of the cultivators of the countries of tropical Asia, such as Thailand, Indonesia and Myanmar as well as to highlight the culture and the relationship of these countries with their coffee. GUSTATORY quite agrees, Asia is one of the most exciting new coffee regions..
NAGA Coffees | Belgium
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Mooleh Manay, India | Experience the extraordinary: a rare Indian coffee with sweet and aniseed notes. Excelsa, low in caffeine, delivers a unique journey and a bold, espresso experience for true coffee explorers. Mooleh Manay Estate, now managed by Komal and Akshay, was passed down from 4th generation coffee planter Ms. G.G. Padmashree. Located near the Harangi Reservoir in Coorg, Karnataka, the farm takes a data-driven approach to optimize coffee production. They use meticulous methods and experiment to enhance the coffee’s quality. Notably, the estate is gaining recognition for species innovation—reviving native species, introducing lesser-known varieties, and grafting different species to improve climate resilience for the farm, the community, and beyond. Last year, Mooleh Manay estate installed solar panels to power irrigation, the house, farm equipment, and the QC lab, reducing fossil fuel reliance and cutting our carbon footprint. Though the investment is high, they are committed to sustainable farming and believe that building climate resilience is essential to protecting the environment. |
Anise, red grape, dried date, milk chocolate and vanilla Altitude: 1000 masl, Process: natural |
Plus 87, Rest of World, Single / Light, Bloom |
| Tairora, Papua New Guinea | Ideal for slow coffee, our washed coffee from PNG features a floral aroma, bergamot perfume, delicate citrus fruit flavor, and a subtle black tea aftertaste. Experience the meticulous craftsmanship of smallholder farmers in every sip. Tairora began as a joint initiative with Colbran Coffeelands. The Colbrans provide extensive outreach, pre-financing, and technical support to their suppliers to ensure they receive the best cherries in the region. Tairora lots offer complete traceability back to the village and supplier. The cherries come from the owners of neighboring estates. Each season, the Colbrans evaluate their regular suppliers and secure forward contracts for the top-quality cherries. This approach guarantees that the best cherries are sold to them, allowing farmers the option to process their own coffee into parchment. During the harvest season, cherries are sold daily to the Baroida wet mill collection point, where they are sorted and inspected for quality. The growers are paid immediately for their cherries. Careful separation for quality control ensures the estate’s coffee remains of high quality. Once sorted, the cherries are pulped using disc pulpers. They then undergo dry fermentation in vats for around 36 hours. After fermentation, water is circulated in the vats to naturally agitate the coffee and remove any remaining mucilage. Finally, the coffee is sundried on tarps, with regular turning to ensure even drying. |
Floral, citrus fruit and black tea Altitude: 1700 - 1850 masl, Process: washed |
Single / Light, Selected Mix |
| Vendkids, India | Discover the intensity of Indian Canephora coffee: rich hazelnut and chocolate flavors with a strong caffeine kick. You’re not you when you want coffee! Pavan and Shilpa, third-generation coffee growers from Coorg, India, run Venkids Valley Estate. Pavan learned traditional farming from his father, while Shilpa, raised in Bangalore, studied business and English literature, and is an accomplished Bharatnatyam dancer. She manages marketing for their brand, Papakuchi Coffee. At their 170-acre estate in Kandankolli, they grow both Arabica and Robusta, intercropped with fruits like avocado and mango, ensuring traceability. Pavan’s team supports his innovative approach, including water conservation, organic manure, and mechanical drying. The couple lives on the estate with their two kids and two dogs. The farm takes pride in its dedicated workforce, whose skills ensure top-quality coffee production. Beyond government benefits, the farm provides free education, medical support, electricity, and water. To promote sustainability, rainwater harvesting and solar energy are used in staff housing and labor units. |
Macadamia nuts, red apple, dark chocolate and caramel Altitude: 1100 masl, Process: natural |
Blend / Darker, PERCENT |
| Sesongot Winey, Sumatra | Discover our Sumatra coffee, crafted through an extravagant anaerobic extended fermentation process, boasting red berries notes alongside exotic fruit and velvety milk chocolate. Grown on Indonesian heights, each sip embodies the sophistication of boozy tropical flavors . Embark on a captivating taste journey with every cup. In 2019, Aulia Kahfi’s coffee clinched the 9th position in the Sumatra Prestige Cup, signifying his reentry into coffee production following an initial venture into the mining of precious stones. Aulia, now in his early thirties, passionately tends to the cultivation of coffee on Rakyat Farm, a familial inheritance. His commitment to specialty coffee is unmistakable as he actively manages an entrepreneurial venture, procuring cherries from nearby farmers, thus underscoring his dedication and unwavering commitment to the specialty coffee industry. Sumatra’s small farms, averaging between 0.5 to 2.5 hectares, primarily cultivate coffee alongside intercropping of vegetables, maize, and fruit trees. This diversified approach contributes significantly to the family’s annual diet. Aulia’s meticulous approach involves selective handpicking of ripe cherries or sourcing them locally. His ‘Winey’ lot undergoes a process of washing, followed by fermentation for 20 to 25 days. After fermentation, cherries are washed again and slowly dried until reaching the desired humidity. Aulia ensures uniform drying by regularly raking the coffee. Indonesia’s rich coffee history faces a recent oversight in specialty markets. Yet, our innovative supply chain allows us to present high-quality coffees from diverse Indonesian regions with detailed traceability information. |
Winey, red berries and milk chocolate Altitude: 1300 - 1600 masl, Process: extended anaerobic natural |
Premium |
Building genuine relationships with coffee producers is at the heart of everything Bell Lane do. They believe these connections matter because they mean better coffee for you and a positive impact on the communities they source from. Bell Lane partner with producerstheywe know and trust, ensuring quality throughout every step of the roasting process.
Bell Lane's ethical sourcing prioritises empowering farmers and fostering sustainability with this commitment resulting in great coffee that reflects a deep respect for people and the planet. Enjoy...
Bell Lane Coffees | Ireland
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Heiner Lazo, Colombia | Unavailable | Citrus, orange and lemon Process: washed |
Plus 87, Rest of World |
| Izuba, Burundi | Unavailable | Sweet, fruity and sugar Process: washed |
Selected Mix, Single / Light, Plus 87 |
| Segundo Lazo, Colombia | Unavailable | Tropical fruit and orange Process: natural |
Single / Light |
| Canto Galo, Brazil | Fazenda Canta Galo is situated in Campos Altos in the west of Minas Gerais, Brazil. The farm is located on the fringes of the Atlantic forest in an area known to locals as “the gates to Cerrado”. This area has a particular terroir and microclimate that is ideal for coffee growing.
Canta Galo is managed by Heron Reger De Carvalho Junior who took over the running of the farm after his father passed away. As the farm was small and not very profitable, the rest of Heron’s family wanted to sell it. Heron resisted and instead, invested heavily in the farm, introducing improved post-harvest protocols and drying beds. He began to see results and the farm received recognition for its exceptional quality. This rekindled a passion for coffee among his family, who have now, all returned to work on the farm. The platform Algrano opened the doors to specialty coffee and foreign markets for Canta Galo. Before this, Heron was selling his high-quality coffee at low-grade prices. At Canta Galo, maturing of the cherries and drying is slow due to the climate and sunlight patterns. The cherries are mechanically harvested and spread on patios to dry using an intermitted drying regime that is unique to Heron’s farm. |
Rich, balanced and chocolate Process: natural |
Blend / Darker, PERCENT |
| Bernardo, Colombia | Sugarcane Ethyl Acetate (E.A.) Decaffeination is a natural process that maintains the integrity of green-coffee flavour and allows us to offer decaffeinated coffee that follows an integrated vertical supply chain, as the growing, processing, and even the full decaffeination process all happens at the source in Colombia.
Bernardo Echeverry is part of the 3rd generation of a coffee-producing family, his grandparents initially bought a small farm in Santuario, Risaralda in the 1950s and started a long-term family project. The Echeverry’s went through years of solvency and crisis as well – they understood from the beginning that any productive farm had to focus on productivity, strict quality standards and especially a rigorous cost-efficient structure. In 1980, a young Bernardo decided to dabble with a new farm located in Santuario, Risaralda. Santuario is also known as “The Tatamá Pearl” due to the rich biodiversity that is found within the Tatamá National Park, a vital natural gem that encompasses part of Santuario. This region holds an important recognition, the Coffee Cultural Landscape of Colombia was declared Unesco’s World Heritage for being an exceptional example of a cultural, sustainable and productive landscape – a historical milestone for the country. Initially, Bernardo’s farm was planted exclusively with Bourbon and Typica plants and the wet milling process was done traditionally. As the coffee industry began to evolve, Mr Echeverry saw the need to improve his farming techniques by producing more high-quality coffee with an optimal cost of production. Finca La Estrella is currently processing all of the coffee cherries in a high-tech ecological mill that consumes significantly less water than the traditional system. This is one of our Farm Direct coffees. Bell Lane coffee has a special relationship with Bernardo, we currently use a number of his coffees in our blends, but we are very excited to offer one of his single-origin coffees now as a natural decaf. |
Pecan, nuts and chocolate Process: EA decaf |
Decaf |
| Luis Anibal, Colombia | Unavailable | Floral and fruity Process: washed |
Premium |
| El Fenix, Colombia | Unavailable | Forest fruits Process: anaerobic natural |
Premium |
Cult coffee roasters established in 2014 as a cafe in a converted vennel, with the purpose of providing locals with incredible coffee through their roastery alongside a wide range of roasters they admire. Cult has always set out to create an inclusive space, with a group of friends brewing up tasty coffee, serving some delicious food and baked goods from local suppliers.
After years of creating a warm and welcoming cafe Cult decided to expand their knowledge and take on a new adventure, diving head first into the world of roasting. As Cult have grown to add a roastery, their ethos of fun, inclusivity and sharing has remained. Adding a roasting arm to their business helps them help share knowledge to the coffee community whilst sourcing some of the highest quality coffees in the world and partnering with specialty cafes to sharing delicious coffee and creating coffee experiences for people who simply love coffee.
Cult Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Tio Juan, Costa Rica | Tío Juan Micromill was established in 2015 by Juan Rafael Montero Gamboa, aiming to enhance coffee quality from the family farm Monteroga - Casas de Abajo. Juan Rafael, dedicated to his land since the 1960s, he cultivates coffee harmoniously with nature, emphasising ecosystem balance. He uses sustainable practices, including regular soil analysis and homemade organic fertilisers, avoiding herbicides entirely. This Catuai micro-lot undergoes Natural processing, with cherries carefully dried in sunlight for four weeks before meticulous sorting for export. The Tarrazú region lies in the high mountains of the southern Pacific region south of Costa Rica’s capital city of San Jose and is one of the most densely planted high altitude regions in Central America, with many farms at or above 2000 meters above sea level. It is locally known as “Zona de Los Santos” for the number of towns with “San” or “Santa” in their names. Tarrazú’s climate is characterized by two well-defined seasons; a rainy season lasting seven months (May through November) and a dry season (December through April). This encourages uniform coffee blossoming. On average, precipitation is between 2,400 millimetres (94.5 inches) per year, with an average annual temperature of 19°C (66.2°F). |
Chocolate, cherry and jammy Altitude: 1850 - 1950 masl, Process: natural |
Plus 87, Bloom |
| Samii Halo, Ethiopia | Processed at the Halo Washing Station, this coffee is sourced from smallholders in the Gedeb region, near Worka Town. Halo, located at 2100 MASL, is one of the largest growing areas in Gedeb, with 1240 hectares of coffee farms. The station buys cherries from about 170 farmers with farms ranging from 0.5 to 2 hectares, situated between 1925 and 2110 MASL. The proximity of the washing station ensures that no farmer has to transport their cherries for more than 40 minutes. After being picked and sorted by smallholders, coffee cherries are sold at a collection center or washing station, where further sorting may occur. The cherries are fed into a hopper connected to a traditional Agaarde Disc Pulper, which removes the skin and pulp while grading the beans. The coffee is then fermented in water for 48-100 hours, followed by another grading process to separate lower-quality beans. The remaining high-quality beans are soaked in clean water and dried on raised beds for 8-20 days, depending on conditions. |
Apricot and floral Altitude: 1950 - 2100 masl, Process: washed |
Bloom |
| Dusk Til Dawn, Colombia | Popayán is located in the department of Cauca at 1,700MASL. This regions topography is perfect to grow exceptional coffee! The Meseta de Popayan is sheltered by the Andes mountain range which helps generate homogeneous climatic and altitudinal characteristics. The result is a balanced cup profile with floral and caramel notes. Cofinet collaborates with approximately 65 growers who contribute to this program and building long-term relationships. This program encourages farmers to focus on quality and based on quality assessment, Cofinet provide up to 20% premiums above the market price. Ethyl Acetate is an ester that is found naturally in fruits and vegetables such as bananas, apples and coffee. Green coffee is first soaked in water and then steamed in order to expand the cells of the bean, the liquid solvent is then circulated through a bed of the moist green coffee, removing most of the caffeine. The solvent is then recaptured in an evaporator, and the beans are washed with water. |
Chocolate, lemon and syrupy Altitude: 1500 - 2000 masl, Process: EA decaf |
Decaf |
| Jairo Arcila, Colombia | This castillo micro lot was grown by Jairo Arcila at his farm Santa Mónica. The coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage passion fruit pulp and wine yeast were added. The cherries were then pulped and placed to dry on raised beds until the ideal moisture content was achieved. | Honeysuckle, floral and mango Altitude: 1900 masl, Process: red fruit co-fermentation |
Premium |
A love for weekend trips to London with friends, sharing a feast of delicious food, drinking margaritas followed by morning coffee dates at small independent coffee roastery’s inspired Pearhaus to learn more about the coffee industry. They started home roasting specialty coffee in 2019 and experimenting with different roasts and brew methods. Having a creative mind mixed with a lot of spare time in 2020, Pearhaus coffee was established with a passion for roasting high quality, sustainable and ethical coffee. All of their coffee is specialty graded and sourced from their hand working farmers who have a care for their high quality coffee.
Pearhaus are proud to support and be part of the Stumping Project, Ecologi and put back into the communities. A family run independent coffee roasters bringing super good coffee to your home or local independent venues, the name ‘Pearhaus’ is loosely linked to their family name and starting off our journey roasting at our home or ‘haus.’
Pearhaus Coffees | United Kingdom
| Coffee | Story | Notes & Essentials | Packages |
|---|---|---|---|
| Rugembe Hill, Burundi | We are working with Omwani in partnership with Burundi-based Migoti Coffee Company and their processing stations, to source some of the best coffee across all of Burundi. With its high altitudes, volcanic soil and fantastic processing, Burundi has one of the best reputations from all of East Africa and is one of the smallest coffee-producing countries, that is endowed with ideal conditions for coffee. A special focus is paid to supporting farmers with a long term view. Investing in new crops for the coffee farmers to intercrop with their coffee trees, embarking on ambitious hydropower projects and education to improve quality and quantity in order to build a brighter future for their families and the next generation of Burundi coffee farmers. Rugembe washing station operates in Bujumbura Province. This coffee is super juicy with notes of Blackcurrant, Red grape and Honey. Roasted for all brew methods, best black. | Blackcurrant, red grape, honey and juicy Process: washed |
Selected Mix |
| Guji, Ethiopia | This coffee undergoes a meticulous journey from coffee trees in the highly-prized Buku region to careful drying on beds at Buku Hurufa washing station. Everything that happens helps to retain and preserve the unique and floral characteristics of this coffee. Situated in one of three Kebeles in the area that bears the name "Buku" means dust. This region has a fascinating history and was once a stopping point for Borena cattle herders who were en route to Lake Abaya to collect salt. When the herds arrived they stirred up clouds of dust and the locals affectionately began referring to the river and the surrounding area as Buku.
Hambela Guji, where the station is located, is renowned for its exceptional coffee-growing regions including Benti Nenka, Buku, Buleye, Bedesa, Dekitu, Deri, Dabaye, Rogicha, Siqqe Bukusa and many more. Among these remarkable areas, Buku stands out as a producer of highly sought-after cherry. Mill owners from across Hambela regularly dispatch their cherry-buying agents to Buku, leading to a high demand and elevated cherry prices in this region. Additionally, due to its high altitude, the harvest in Buku begins later compared to other districts in Hambela, meaning that even cherry harvested at the beginning of Buku’s harvest season are priced at peak cherry prices. Buku has gained recognition for its exotic flavor profiles. Not only that, but beans from Buku tend to be highly dense yet smaller in size. For instance, this year's harvest saw only 26% of the cherry above 14 screen size, with 67% falling between 13 and 14 screen size. These extremely dense beans are the product of the high altitudes that create the cooler nights when cherry concentrates sugars and grows more slowly. Located in the remote part of Buku Hurufa, the mill is nestled amidst pristine surroundings and accessible only via a challenging dirt road and a river crossing. However, during the rainy season, the mill becomes temporarily inaccessible due to the road conditions. A crystal-clear river, known as Buku and also as Mormora or Awata, gracefully meanders through the mill, adding to its serene ambiance. This river joins the Dawa River in eastern Ethiopia, eventually making its way through Kenya before merging with the Juba River in Somalia and flowing into the vast expanse of the Indian Ocean. Protecting this river for surrounding communities and future generations is also part of the reason the mill processes mainly Naturals and Anaerobic Naturals, two processing methods that use far less water than traditional methods like Fully washed. Expect tasting notes of exotic Mango and Papaya with hints of Lime. |
Mango, lime, pineapple and floral Process: natural |
Bloom |
| La Prosperidad, Peru | Unavailable | Dark chocolate, caramel and plum Process: washed |
Blend / Darker, PERCENT, Selected Mix |
| El Bombo, Colombia | This lot was produced by 15 female members of Asobombo who live and farm in Huila. They are Organic certified and dedicated to producing high-quality specialty coffees through careful cultivation and processing. Grupo Asociativo El Bombo Pitalito Inza, was founded by Luis Alfredo Diaz to increase market access and attain fair, sustainable prices for their coffee. Today, more than 80 members are Organic certified and sell their coffees with Asobombo to garner higher prices for their hard work. They continue to invest the premiums from their coffee into improving their farm, processing infrastructure and quality.
In Pitalito, farms tend to be slightly larger than other regions of Colombia. Most farms here are between 3 and 5 hectares, compared to 1 to 3 hectares in other regions. Most of the families living in Pitalito today immigrated from Nariño in the 19th and 20th centuries. Nariño used to be much more densely populated than Huila, but many people migrated to Pitalito in search of affordable, fertile land. In addition to coffee, many producers in Pitalito also grow sugarcane. Asobombo helped member communities build mills where farmers can process sugarcane into panela, a typical raw sugarcane product that is common in rural Colombia. The women contributing to this lot and their families selectively handpick ripe, red cherry and process it on their farms. They pulp cherry on small handcrank pulpers and ferment it in tanks for 12 to 36 hours. Following fermentation, parchment is washed in clean water and laid in parabolic beds, marquesinas or patios to dry. They rake parchment frequently to ensure even drying. |
Chocolate, sugar and apple Process: washed |
Blend / Darker, PERCENT, Selected Mix, Bloom |
GUSTATORY (adjective): curating excellence in taste.