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Roast: Dark, 17% to 19% moisture loss
Origin: (Boyo) Cameroon or Nicaragua
Notes: Deep Chocolate, Salted Caramel
One of the most difficult roasts to perform occurs when you take the best coffee to the darkest and oily side of coffee without over-roasting. This sharp and super caramel coffee is inspired by the tradition of Belgian chocolatiers. Single origin, rotating between Boyo, Cameroon, and Nicaragua.
