The Barn - Ivan Dos Santos: Anaerobic reg_Tabaconas is a testament to Japanese

is a testament to Japanese craftsmanship

Utilizing the Swiss Water Process for decaffeination

nutty profile of the Brazilian Anaerobic Honey Catuai with the elegant floral and citrus notes of the washed Geisha

Grip the tamper comfortably

Toddy's deceptively simple cold water filtration process showcases the coffee bean's true delicious flavour

The Barn - Ivan Dos Santos: Anaerobic reg_Tabaconas is a testament to JapaneseTasting Notes: Fig Jam, Nougat, Velvety. Ivan and Rose dos Santos produced this Catuai lot in So Paulo. Anaerobic natural processing enhances deep sweetness and texture, resulting in a rich espresso with notes of fig jam, nougat, and a velvety mouthfeel.