This coffee is produced by Andy Llanos in Peru. It is a Tabi variety coffee processed using a washed method, which includes an initial 18-hour fermentation in the whole cherry followed by a 24-hour fermentation after depulping. The flavor profile features gourmet notes of caramel, complemented by fruity nuances of grape, coconut, and apple. This coffee is specifically roasted for espresso preparation.
Muda is a micro specialty roastery led by Dajo Aertssen, a decorated cup tasting champion who brings deep sensory expertise to small batch roasting. They rotate roughly fifteen coffees at a time, often single origin, and prefer roast profiles that work for both espresso and filter so customers can brew whichever way they prefer. Sourcing emphasizes transparency and quality from Colombia, Rwanda, Ethiopia and El Salvador among others, and their reputation in the French specialty community makes their beans a destination buy for visiting coffee fans.
