WOOCOMMERCE
5 STARS PRODUCTS
Products with all positive feedbacks
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 To set a product rating go to the desired product page and leave a comment for it with the maximum rating of 5 stars.
