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.
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.
