BONBONS D'HALLOWEEN 2K25 💀🎃🍬✨💀🎃🍬✨

Fermiers/ Farmers:  Marcelo Assis and Jairo Arcila

Origin / Origine: Brésil & Colombie

Altitude: 1450m

Procédé / Process: naturel et fermentation anaérobique à la levure de vin

Variété / Varietal: Arara, Paraïso et Castillo

Notes: shortcake aux fraises, chocolat, passer l'Halloween! // strawberry shortcake, Chocolate, trick or treat!

This SPOOKY SEASON favourite is BACK for the 2nd year in a row! This time we have a Strawberry dry anaerobic wine yeast fermentation coffee from Jairo Arcila. So, essentially, same blend as last year but with something even MORE candy like that will keep your sweet tooth satisfied. We LOVE it rested a couple weeks or more as Espresso but as a drip coffee or pour over, it's incredible as well.