Kopitelu NB - Espresso Blend (70% Gayo Arabika & 30% Kerinci Kayu Aro) 500 Gram

Detail Origin For Espresso Blend
1. Gayo Kampung Kenawat Giling Basah Arabika Wet-Hulled. Mid Aceh, Kenawat
Process: Dry Fermentation, Wet-Hulled
Altitude: 1250-1500mdpl
Variety: Multi Cultivar
2. Jambi. Kayu Aro
Process: Honey Process
Altitude: 1400-1650mdpl
Variety: Sigararutang & Andungsari
Profile Roast Blend: Medium Roast
Tasting Notes: Sweet Aromatic, Brown Sugar, Black Forest, High Sweet, Mid Body & Low Acidity