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Grass Roots Espresso
IN THE CUP: JAMAICAN GINGERBREAD, RUBY GRAPEFRUIT, STICKY DATE PUDDING
Paul Pora is a skilled agronomist with a degree in Agriculture and diplomas in Agricultural Breeding. Before becoming a producer himself, he worked with the Coffee Research Institute, in Papua New Guinea.
Paul’s coffee background is reflected in the consistently incredible quality coffee produced by his mill. Each day, a regular group of local smallholder farms handpick the ripest cherries, bringing them to the Grass Roots Mill for processing. The coffee cherries are then pulped, washed, soaked and sun-dried.
The resulting coffee is a rich, sticky-sweet espresso with notes of Jamaican gingerbread and a sparkling red grapefruit acidity, softening to sticky date pudding in milk.