ברכישת כל סוגי קפה קלוי בסכום:

בין 600 ש"ח ל-1000 ש"ח עם קוד קופון "10%" תקבלו 10% הנחה

בין 1001 ש"ח ל-1500 ש"ח עם קוד קופון "20%" תקבלו 20% הנחה

מעל 1501 ש"ח עם קוד קופון "30%" תקבלו 30% הנחה

Processing:
Tito is renowned for the "reposado” step during his processing. After the cherries are carefully picked, he leaves the coffee in the receiving tank for 36 hours under controlled temperatures. Then, he pulps the rested cherries and has the mechanical demucilager leave approximately 70% of the mucilage on the seed.

Drying:
Tito places this coffee on raised beds directly under sunlight. Sometimes, when Titois running low on drying space, he will finish up the drying phase on concrete patios. The drying stage finishes anywhere between 12-15 days, depending on the weather and how often they move the coffee.

Dry milling:
He dry mills the coffee near where he lives in Tarrazu, here they hull the parchment and select the best beans by size, density and color.