colombia coffee
Jairo Arcila Honey Process – Peach Co-Ferment
by high brow coffee · franklin, usa
you'll taste lemon before grapefruit. this is jairo arcila honey process – peach co-ferment, an anaerobic colombia from high brow coffee.
the bean
- origin
- colombia
- process
- anaerobic
- status
- in stock
about high brow coffee
when you need somewhere reliable for that morning cortado before the day takes over, high brow coffee on front street delivers without making you wait. this franklin roaster has built something worth returning to, the kind of place where you can count on consistency whether you're grabbing something quick or settling in with your laptop. the coffee speaks for itself here. no elaborate presentations or overly complicated menu descriptions. they know what they're doing with beans, and the people who come back regularly confirm it. you'll find yourself appreciating the straightforward approach, especially when other places seem to complicate simple things. front street gets busy, but this spot maintains its rhythm regardless of the foot traffic outside. the cortado hits right every time.
all coffee from high brow coffeefranklin, usa
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