Rwanda Kungahara | Carbonic Maceration | Green Coffee Beans Measurement:5 lb. Proper oxygen levels reduce lag

Proper oxygen levels reduce lag time for the yeast to get started and helps prevent off-flavors from stressed yeast

The puree's zesty taste makes it a versatile ingredient for both sweet and savory culinary applications

Alcohol in Kombucha: Get direct results in fermenting or finished kombucha

but very low diacetyl levels

Rwanda Kungahara | Carbonic Maceration | Green Coffee Beans Measurement:5 lb. Proper oxygen levels reduce lagRwanda Bwishaza Kungahara (Carbonic) This is the wild card version of Kungahara in the best way. The carbonic process leans into bigger aromatics and a juicier, more candy like fruit character than the washed lot, while still keeping enough structure to feel intentional (not chaotic). Expect apricot, tart rhubarb like sparkle, melon sweetness, and a lemon lime pop that lifts the finish and keeps it from going heavy. Last year this exceptional green