Let me put you up on game about Yajalon, the dope region known for growin' some killer coffee, alongside beans, pumpkins, citric fruits, plums, and bananas. They keep it real organic, ya know, fertilizin' them coffee plants with a mix of coffee pulp, wood ashes, and leaves. It's all about that eco-friendly vibe, man.

When it comes to those coffee cherries, they get treated like VIPs. They go through a sick process of gettin' de-pulped and then chillin' in fermentation mode for about 12-17 hours. After that, they get a nice wash-down and kick back for another 12-17 hours to dry out.

So, if you wanna taste the flavor of Yajalon's finest, you gotta sip on that coffee with mad respect for the organic game they be playin' down there. It's a whole vibe, and you won't wanna miss out!

Tia Ingrid's secret sauce is mixin' 50/50 of medium and light roast after the roasting process. It's a mind-blowin' combo that'll give you the smoothness of medium with the kick of light roast. One sip, and you'll be hooked on this unique and flavorful blend!