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Los Pirineos, Semi-Carbonic Maceration

The Carbonic Maceration process creates fresh fruit complexity with soft melon and strawberry notes punctuated by fresh tangerine.
  • Produced by legendary coffee grower, the late Gilberto Baraona.
  • Native Salvadoran Pacamara varietal.
  • Carbonic Maceration process enhances fresh fruit character.
  • Cantaloupe, Tangerine and Strawberry
  • Whole Bean Coffee: 250g (8.8oz) or 1000g (35.3oz).
  • Minimum resting period: Filter 7 days | Espresso 14 days.
Regular price
$25.00

incl. vat/tax

Sale price
$25.00

incl. vat/tax

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