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MonteCielo Coffee Gourmet Medium Roast

Geographic Location: Filandia --Quindío -- Colombia. Altitude: 5050 to 6000 feet Variety: 100%  Arabica Bean Types: Caturra, Castillo,Colombia. Harvest: September-December, fly March-June Process: Fully washed - Fermentation for 22 hours. Drying method: Sun-dried on patio. Flavor Profile: Chocolate, Vanilla, Almond

MonteCielo Coffee Gourmet Dark Roast

Geographic Location: Filandia --Quindío -- Colombia. Altitude: 5050 to 6000 feet Variety: 100%  Arabica Bean Types: Caturra, Castillo,Colombia. Harvest: September-December, fly March-June Process: Fully washed - Fermentation for 22 hours. Drying method: Sun-dried on patio. Flavor Profile: Chocolate, Vanilla, Almond

MonteCielo Coffee Gourmet Light Roast

Geographic Location: Filandia --Quindío -- Colombia.

Altitude: 5050 to 6000 feet

Variety: 100% Arabica

Bean Types: Caturra, Castillo,Colombia.

Harvest: September-December, fly March-June

Process: Fully washed - Fermentation for 22 hours.

Drying method: Sun-dried on patio.

Flavor Profile: Chocolate, Vanilla, Almond

MonteCielo Coffee Gourmet Green Beans Sample

453 grams

Geographic Location: Filandia --Quindío -- Colombia. Altitude: 5050 to 6000 feet Variety: 100% Arabica Bean Types: Caturra, Castillo,Colombia. Harvest: September-December, fly March-June Process: Fully washed - Fermentation for 22 hours. Drying method: Sun-dried on patio. Flavor Profile: Chocolate, Vanilla, Almond  

MonteCielo Coffee Colombian Geisha 16oz/453g

Geographic Location: Filandia --Quindío -- Colombia. Altitude: 5050 to 6000 feet Variety: 100% Arabica Bean Types: Geisha. Harvest: September-December Process: Anaerobic fermentation of ripe beans for 22 hours pulped anaerobic cherries and additional 24 hours depulped coffee in open tank, fully washed. Drying method: Sun-dried on Raised Bed Covered Flavor Profile: sweet granadilla, peach and floral tendency

MonteCielo Coffee Colombian Tabi 16oz/453g

Geographic Location: Filandia –Quindío — Colombia. Altitude: 5050 to 6000 feet Variety: 100% Arabica Bean Types: Tabi. Harvest: September-December, fly March-June Process: Anaerobic fermentation of ripe beans for 22 hours pulped anaerobic cherries and additional 24 hours depulped coffee in open tank, fully washed. Drying method: Sun-dried on Raised Bed Covered. Flavor Profile: Yellow fruits, SugarCane and Grape Juice
Flavor Profile: sweet granadilla, peach and floral tendency

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