FILTER ROAST
 
DEGUSTATIONSNOTIZ Peach | Milk Chocolate | Lavander | Bergamot
PRODUZENT El Placer, Sebastian Ramirez
LAND Kolumbien
REGION Calarcá-Quindio 
ART Arabica
VARIETÄT Geisha
AUFBEREITUNG Anaerobic White Honey
ANBAUHÖHE 1650 – 2000 M.ü.M
QUALITY  SCORE 90 Punkte
INHALT 100 Gramm
 
Prozess
1. Harvesting ripe cherries (95% ripe, 5% semi-ripe)
2. Anaerobic fermentation with canecas of 200 litres for 48 hours at constant temperature of 18°c ​​with c02 injection.3. Drying phase in canopy, drying control for approximately 5 days 48 hours immersed in water with oxygen pump
3. Marquee drying phase coffee drying control at 40 °c and 25 ° humidity for approximately 20 days.
4. parabolic drying phase for approximately 5 days (all drying slow and controlled with polyshade)