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
top of page
€35.00Price
All Products
bottom of page