Warmikuna Washed Grind:Coarse This creates an osmotic pressure

This creates an osmotic pressure gradient that gently removes moisture from the fruit while preserving its structure

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This method results in an exceptionally smooth texture while highlighting the complexity of the coffee and cacao

Boasting dark chocolate aromas

so Stefan has started referring to coffee processed this way as his "red velvet honeys

Warmikuna Washed Grind:Coarse This creates an osmotic pressureThis silky sweet cup opens with aromas of raspberry, vanilla, and light brown sugar. Notes of white chocolate, kiwi, and pecan accompany nougat sweetness and gentle golden raspberry acidity. Marshmallow and marzipan linger in the finish. Details Producers: Edith Toledo, Liliana Toledo, and Melida Alverca Region: Zamora Chinchipe Altitude: 1,200 masl 3,937 feet Varietal: Bourbon, Typica, Catua Process: Washed Roast: Light Notes: Marshmallow, Golden