“Most producers in the higher altitudes of Santa Barbara, they all have a very distinct acidity with di erent tropical fruits and di erent berries, they’re not the loudest co ees, but they’re really complex.”
- Laura Perry,
"It starts off with notes of toffee, which blend into a subtle background of dried fruit. With a heavier body and syrupy mouthfeel, this coffee stands out as having a lot of flavour while being super easy drinking."
- The Roasting Team,
"Biloya is an intense but sweet coffee with a chocolate and red grape aroma. It has a rosy, yogurt-like acidity with a full, syrupy mouthfeel. Mango & stone fruit flavours are easy to detect and the finish is rich and pleasant."
- Felix Cha,