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shape of the shaker exit and the act of releasing the bell creates a "centre mound" that naturally pushes more grounds towards the centre of the puck
Kintsugi sits on the 'Top Shelf' level from Native
This Gesha was processed using the Yellow Honey method
In the cup:
The coffee then experiences a 36-hour dry fermentation in tiled tanks
DAK - Guavalanche | Colombia Blend shape of the shaker exitAponte Community Lot Natural Colombia Tastes like: Guava Purple fruits Cacao Details Origin: Aponte, Colombia Producers: Inga community smallholders Process: Natural (community field blend) Altitude: 2050 masl Intro This natural processed community lot from Aponte is one of those coffees that immediately earns a spot among DAK's favourites. Its vibrant yet composed, deeply fruity but never overwhelmingshowcasing just how expressive Colombian naturals
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