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HeaderDescriptions
CountryColombia
Height1950m.
VarietyRed Bourbon.
Processing methodAnaerobic fermentation
TasteFilter: barberry, cherry, blackberry, orange.
Espresso: berry compote, cherry, cocoa beans.
  1. Manual harvest. ‎
  2. Selection by size. ‎
  3. Selection by density. ‎
  4. Sterilization with ozonated wáter. ‎
  5. Sterilization with ultraviolet light. ‎
  6. The coffee is submerged in water at 90 degrees Celsius to accentuate the sweetness of the cherries. ‎
  7. We remove the shell (pulped) ‎
  8. Anaerobic fermentation for 36 hours (Saccharomyces pastorianus). ‎
  9. Washing the parchment. ‎
  10. Drying for 46 hours at 40 degrees centigrade. ‎
  11. We remove the parchment to produce the green beans. ‎
  12. The green beans are subjected to steam to remove the silver film and open their ‎
    pores. ‎
  13. The grains are immersed in ethyl acetate extracted from sugar cane. ‎
  14. After the ethyl acetate removes the caffeine, the coffee is dehydrated again until 10% moisture. ‎
Specialty coffee decaffeinated anaerobic

Specialty coffee decaffeinated anaerobic

250
12.42usd
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