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allowing the coffee's natural microbiology to drive a clean and expressive 48-hour anaerobic carbonic maceration
Color: Pepper
the coffee is dried as a natural
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As it develops
Colombia Thermal Shock BlackBerry Co-Ferment Experience:1 KILO BAG allowing the coffee's natural microbiologySebastin Ramrezs Thermal Shock Blackberry Co Ferment from Finca El Placer in Quindo, Colombia is a standout example of experimental processing done right. This innovative honey processed coffee begins with ripe cherries then Anaerobic fermentation in 200 liter containers for 120 hours at a constant temperature of 18C. After depulping, a thermal shock is applied with water at 40C, followed by 72 hours of anaerobic fermentation with CO2 injection and
US$ 25.95
US$ 25.95