Produced by Maximiliano García on his four-hectare farm, Garmas, in El Huabo, San Ignacio, northern Peru, at 1710 meters altitude. The coffee is a Geisha variety, washed processed with dry fermentation for approximately 24 hours, then dried in a parabolic dryer and on the rooftop using shade nets over 15–20 days. This aromatic and elegantly structured coffee offers tasting notes of jasmine, peach, and lemon soda.
Prolog Coffee is a roastery and coffee bar located in Copenhagen's Meatpacking District, founded by former cycling professionals. They are driven by an obsessive passion for creating exceptional coffee experiences, from sourcing unique beans to perfecting their roasting profiles and serving each cup with meticulous care.
