NOTES
Star fruit, Apricot, Mandarin.
Colombia Carambolo undergoes a meticulous three-stage process to ensure exceptional quality and complexity.
Cherries are first washed and disinfected upon arrival, followed by a 24-hour oxidation stage; This oxidation period helps develop the coffee’s flavours, allowing the natural enzymes to enhance the beans’ aromatic compounds. After de-pulping, thorough rinsing removes mucilage for a clean profile. Finally, a controlled mechanical drying process completes the process.
With its silky body, tropical acidity, and crisp apple finish, this lot promises to captivate coffee enthusiasts.
| ORIGIN |
ALTITUDE |
PRODUCER |
PROCESS |
| HUILA, COLOMBIA |
1700-1900 MASL
|
LOHAS BEANS |
WASHED |
