One More Thing: A super tasty Tabi from the Tolima region. Processed with Anaerobic Fermentation in tanks immersed in water for 96 hours, drying under a shade canopy for 15 days, followed by drying in silos and finally finishing with a stabilisation resting period for 30 days in cherry.
20.5g in/ 50g out/ 21 sec
15g coffee/ 250g water/ 2min 30 sec.
60g/L or 72g/1.2L
Cookie heads up! If we could we'd call 'em biccies & we'd be dunking 'em in coffee, but sadly these bad boys are virtual & non-edible.