Description
More bangers from Kai Janson and co!Â
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This particular coffee was grown on the Hacienda farm at 1350 masl.Â
It undergoes a traditional 96 hour washed process followed by being sun dried on the patio for four days.Â
On the cupping table, we tasted sencha, lemon zest, and jasmine! Expect a clean and  juicy cup!Â
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Available for both filter and espresso!
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