Tart and delicate with perfumed floral, grapefruit and praline flavors
--The Washed process in Rwanda includes a unique soaking step, not unlike that often found in Kenya. The cherries are delivered to central processing units the day they are harvested, where they will be depulped and fermented in open-air tanks made of concrete or cement for 12–18 hours. After fermentation, the coffees are soaked in water for 24 hours, after which they will have their mucilage removed and be spread on raised beds to dry.
La Terza recommends their favorites
David, CEOOur Honduras coffees are rich in flavor and it supports our direct trade partnership.
Robert, Master RoasterEthiopia is the birthplace of coffee, drinking it is like taking a walk back in time.
Mike, Wholesale ManagerOur Triple Picked Sumatra has a high-end vibe that's big, bold, syrupy, with a subtle bite.
Jess, Account RelationsOur summer seasonal Sundial Blend is what you want from it - comforting!
Jonnie, Growth ManagerThe Hyde Park Blend combines a bold and tasty flavor and that's great at any time.
Jonathan, RoasterI love our Natrural Processed Ethiopia for its fruit-forward flavor and brightness.
