Coffee jelly – a funky recipe worth trying! A coffee jelly with an irresistible balance
Where does the acidity of coffee come from? This is a common question, especially for
Hazelnut・Cacao・Hints of caramel Brazil Decaf Roger’s Coffee Roaster: Roger Snellman SWISS WATER DECAFFEINATION method does
Chocolatey・Slightly roasty・Cherry-like acidity Guatemala Mixtli Organic Pirkanmaan Paahtimo Roaster: Tuomas Roschier This coffee comes from
Dark chocolate・Nutty・Caramelly Brazil Ibiraci Kahwe Roaster: Joonas Pitkänen Ibiraci is a Brazilian municipality in the
Dark berries・Chocolate・Caramel Araña Café Nazca Roaster: Pasi Pelkonen Guatemala’s highland region of Huahuatenango (ancestral territory
Dark chocolate・Hazelnut・Brown sugar Mexico las Chicharras Inka Paahtimo Roaster: Pamela Aranciaga Mauricio Owner of the
Hazelnut・Chocolate・Walnut Guatemala Saqülew Cafetoria Roastery Roaster: Ivan Ore Saqülew is produced by a family-owned exporter
Pear・Rooibos・Dried apricot Pacayalito Decaf Kahiwa Coffee Roasters Roaster: Joonas Markkanen In Swiss Water processing, caffeine
Chocolate・Syrupy・Ripe fruits Savannah Mokkamestarit Roaster: Long Nguyen Savannah organic coffee was born out of Mokkamestarit
Dark chocolate・Tobacco-like・Spices Lappi Nordic Coffee Company Roaster: Petri Parviainen Holmen Coffee presented its new name
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