JUICY and with substance! Lots of floral aroma layered with notes of clementine, yellow plum and nougat. It's the kind of coffee that puts you in focus!
The fermentation of the coffee at La Terraza farm in Colombia begins with the harvest of the very ripe cherry. Fermentation is carried out in plastic tanks, where the cherries rest for about 24 hours and are then passed on to pulping. The process is carried out dry in order to leave as much mucilage as possible in the bean and to obtain the maximum sweetness. The second fermentation phase lasts a maximum of about 60 hours. The PH of the mucilage during the fermentation process ranges from 3.7 to 4.1, and the average temperature in the fermentation tank can range from 12° to 29°. This temperature directly affects the behavior of the bacteria present, which begin their activation and multiplication at 5°. Finally, the coffee is lightly washed, preserving as much mucilage as possible, and sun-dried in marquesinas for 20 days.
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