MARCELINO CHINGUEL - PERU FLAVOR_Floral Who it is aimed at

Who it is aimed at Would you like to further improve your sensory technique in the world of coffee

If you don’t believe us

this course is open to all coffelovers

The evolution on the palate shifts toward sweetness

devised and implemented a new processing method: adding wine yeast—specifically from the famous Monterossa winery in the Franciacorta region—to the pulp of our coffee cherries

MARCELINO CHINGUEL - PERU FLAVOR_Floral Who it is aimed atWhy you might like it A wonderful Peruvian coffee that takes you by surprise: an initial burst of acidity thats anything but subtle, clearly evoking the sensation of citrus, particularly orange. Medium body and a creamy mouthfeel are the main characteristics of this coffee. The flavor profile then evolves toward sweetness, with notes of brown sugar, almond, and ripe, almost dried fruit, such as figs. The finish offers a decidedly pleasant and