We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Mill:  Layo Taraga Station
Region: Uraga, Guji
Varietal: Heirloom Varietals
Process: Natural
Altitude: 1950 - 2000 masl
 
Layo Taraga Washing Station was founded in the year 2000, and serves 500 smallholder farms, each of whom owns about 1/2 hectare of land in the area around Haro Wachu town in the Uraga District. 
This lot was processed as a Natural meaning the coffee was picked ripe and laid out to dry on raised beds as whole cherries under a combination of full sun and shade drying. Drying can take an average of 8–25 days, depending on the weather. The Natural process results in very prominent fruit flavours such as blueberry and tropical fruits when executed well.