Tim Wendelboe - Karogoto Espresso
COF-TW-0016The region’s cool nights and warm days slow ripening, producing sweet and unique coffees. The coffee is hand-harvested and carefully sorted, with cherries undergoing a 12-16 hour dry fermentation before washing and grading. After drying on elevated tables for 10-14 days, the coffees are vacuum-packed for shipment to Norway
A Beginner's Guide to Choosing Your Next Coffee Bag
With Nick Francisco