Both are roasted very carefully to maintain the coffee's originality and sweetness

production has resumed on a smaller scale

so Johan & Nyström has been forced to change cooperatives for practically every harvest

Depending on the season

The farms here are located between 1700 and 2300 meters above sea level

Espresso No 6.3 Ljusrost Both are roasted very carefullyComposed of 80% So Pedro Cunhas from Brazil and 20% Abakundakawa from Rwanda. So Pedro , which is red and yellow Catuai, contributes sweetness, nuttiness, chocolate notes, and a smooth cup. Brazilian coffees generally have low acidity, which is why we often blend in another coffee to enhance the flavor profile. Abakundakawa is naturally processed and contributes a distinctly fruity character, caramel sweetness, and a pleasant acidity. Both are roasted