Description

MEXICO — HYBRID BLEND H15 H16 H18
VERACRUZ — WASHED
BURUNDI — BOURBON
NYAGASHIHA — WASHED

DISTINCTIVE IN IT’S NAME AND COMPONENTS, SEASONAL LOTS FROM
MEXICO AND BURUNDI ARE THE CENTRE OF ATTENTION IN WALLFLOWER.
SWEET, VIBRANT AND COMPLEX THROUGH MILK. FRUIT DRIVEN WITH
BALANCED ACIDITY AS A BLACK.
MEXICO – THIS LOT, PART OF THE SANTUARIO PROJECT IS PULPED AND
PLACED IN FERMENTATION TANKS FOR A 24 HOUR PERIOD OF AEROBIC
FERMENTATION. ONCE THE FERMENTATION IS COMPLETE THE COFFEE IS
RECLASSIFIED BY DENSITY BEFORE BEING PRE-DRIED ON RAISED BEDS AND
LATER FINISHED USING MECHANICAL DRYERS.
BURUNDI – THE NYAGASHIHA MILL IS ONE OF 13 MILLS THAT FORM THE
AKAWA PROJECT WHICH WAS CREATED TO HELP PRODUCERS ESCAPE THE
CYCLE OF POVERTY IN A SUSTAINABLE AND EQUITABLE WAY.