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Evolving & long aftertaste. A very sweet cup.

 

 

FERMENTATION

 

Cherries are selected during and after harvesting. The brix levels on the cherries are measure in order to put the most juicy cherries in the tank. Once set in the tanks, the lid is sealed to avoid the air intake and are left for 168 hours.

DRYING

 

After fermentation, the coffee cherries are left 48 hours in mechanical dryers for dehydration and then pass to solar dryers for 6 – 7 days depending on the weather until the dry cherries reach a moisture level of 11 to 12%.

 

RECOMMENDATION : FILTRE !


SCA SCORE: 89.5


MOKLAIR RANKING: Grand Cru

TRACEABILITY :


Farm - La Esperanza  - Cafe Granja La Esperanza
Region - Valle del Cauca, Trujillo

AROMATIC PROFILE :

 

Plum, praline, whisky, red wine, astonishing endless finish with plum, chocolate and praline. A coffee to try - what a finish!
BODY :  Syrupy 


VARIETY : MANDELA

 

PROCESS:  NATURAL ANAEROBIC

CGLE MANDELA

35,00 €Prix

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