A record of coffee bags

I had the pleasure of meeting the roaster when I bought this bag. It’s always great to meet a fellow coffee enthusiast. Although I was intrigued by the story of Nepalese monks processing the coffee using goat milk, the taste was rather unoriginal. Never trust those self-awarded SCA points on the bag.

The complex processing method - including a 6-day anaerobic fermentation, 3-week sun exposure, and washing - adds remarkable depth to the flavor profile, though it does impact the price. However, I would prefer omitting the citrus peels to maintain the coffee’s pure, unadulterated taste.