The traditional method of planting coffee is to place 20 seeds in each hole at the beginning of the rainy season. This method loses about 50% of the seeds' potential, as about half fail to sprout. A more effective process of growing coffee.

Once the coffee is brewed, the steam rises from the cup, teasing your taste buds with its promise of warmth and satisfaction. As you bring the cup to your lips, the smooth texture of the liquid tantalizes your tongue. The first sip is a revelation—a symphony of flavors unfolds, encompassing notes of caramel, chocolate, and subtle undertones of nuts or fruit.

The creaminess of the coffee adds another layer of indulgence. Whether you prefer a splash of milk, a dollop of cream, or the velvety embrace of frothed milk, it transforms the coffee into a silky elixir. The creaminess balances the boldness of the coffee, enveloping your palate with a velvety sensation that lingers with each sip.

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