A blend of two of the finest areas of production in the world. Costa Rican Tarrazu, grown in volcanic soil on the Pacific side of the country, has a sweet velvety quality. Graded Kenyan arabica, sourced from a number of smallholder farms is grown in the high altitudes of the foothills of Mount Kenya, has a fine honey type flavour with ful
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I bought this as a remembrance to restaurant coffees made in a cona machine in the early 70s.
Brought back lots of good memories