Nutty, chocolate, herbaceous, flowery, rich, full, fruity, spicy – these are all words we use when attempting to describe that magical flavor of brewed coffee that most of us know all too well. But few of us really know much about the plant itself.
From Seed to Cup
Posted on January 14, 2011 by BVRoastery in agriculture, Chemistry of Coffee, Coffee of the World, Happenings in BV, How We Do Things
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