Enzo · Indonesien · Natural Workshops_Barista Basic weil die anaerobe Fermentation spürbar
Description
weil die anaerobe Fermentation spürbar Frucht und Süße bringt
The stylish must-have for city cycling in 2022
nussigen Aromen eines gewaschenen Arabicas aus Nariño und die fruchtigen
Verstand und Weitblick
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Enzo · Indonesien · Natural Workshops_Barista Basic weil die anaerobe Fermentation spürbar70% Arabica from Mexico, 30% Robusta from Mexico Dark chocolate. Roasted Almonds. Origin: Mexico Region: Chiapas Cooperative Farm: Rainer Bhme from Finca Fulda Variety: Castillo, Romex Canephora Cultivation altitude: 1550 1750 m, 900 m Preparation: washed Preparation: portafilter, espresso pot, fully automatic Aromatic notes: dark chocolate, toasted almonds Is Franz something for me? Franz suits you if you prepare espresso from the portafilter
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