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this matcha is harvested in spring from a blend of Saemidori and Tsuyuhikari cultivars
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000 meters• Process: Fully washed• Barrel-Aged: 30+ days in reclaimed whiskey barrels
Hōjicha is gently roasted after harvesting
Mexico• Roast Level: Medium• Altitude: 1
Bigfoot’s Barrel Grind:Fine this matcha is harvested inBigfoots Barrel is what happens when legend meets whiskey barrels and decides to become coffee. This small batch single origin from Guatemala is aged for over 30 days in reclaimed whiskey barrels, picking up deep oaky character and rich warmthwithout a single drop of alcohol. Elusive? Sure. Smooth? Absolutely. Coffee details: Origin: Huehuetenango, Guatemala Roast Level: Medium Altitude: 1,8002,000 meters Process: Fully washed Barrel Aged: 30+ days in
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