Ismael Navarro
After arrival coffee is pulped and placed in a stainless steel vat. One part retains its mucilage. Mucilage from the other part is recovered to form a gel which covers the coffee beans in the sealed vat. Temperature and pH are controlled; fermentation is stopped before alcohol is produced. The coffee is then left to dry in the sun
This coffee-profile is pretty unique!
The taste characteristics reflect flavours of fruit, cinnamon, ginger and apple strudel.
Deliveries will start from 10/21
Dirompenti
Where does this coffee come from?
Our blends and combinations are created using coffee from the same estates where we source the beans for our single-estate coffees.
This coffee comes from the following estates (click on them to find out more!):
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The extraction ratio we suggest here is not imperative: you can try to use different doses by reducing or slightly increasing the amount of coffee per liter of water. Try 55g of coffee for 1 liter of water and then 65g of coffee for one liter of water and let us know what differences you perceive in the taste of coffee.