This coffee is unlike anything you've had before. To us it tastes sweet and spicy like our favourite deserts. The process of this profile begins with the proper harvesting of the coffee cherries, at an optimum point of ripeness. Then the coffee cherries are disinfected with ozone, and they are transferred to the cherry fermentation tanks, in which an anaerobic fermentation process is carried out for 72 hours submerged in water and Lactobacillus in milk culture medium. Then the coffee is pulped and mix with the leachates collecting in the cherry fermentation, to put increase the level of precursors in the seed and then a thermal shock wash process is carried out to fix a greater amount of precursors and seal the coffee for a good drying process.
Milk Chocolate
Bittersweet Chocolate
Toffee
Clove
White Chocolate
Type
Single Origin
Origin
Cauca, Colombia
Roast
Medium-Light
Species
Arabica
Varieties
Castillo
Process
Washed
Altitude
1930m
Producer
Diego Bermudez
Farm
Finca El Paraiso