Anmelden
Ausverkauft
0 Bewertungen
10,44 $/200g
Varietät
Höhe
950-1000 m ü. NN
Empfohlen für
Filter, Espresso

Was der Röster sagt

Over the last few harvests, producers Richard Jos and Rachel Lobo have focused on the anaerobic natural process. Building on lessons they've learnt, they chose the Pichia yeast for this lot. Its journey began with 15 seasoned pickers from the estate's permanent staff harvesting ripe red cherries. After washing with fresh spring water and filtering out low-density floaters, the best of the harvest was moved to stainless steel tanks. There, Pichia yeast guided a 48-hour anaerobic fermentation, followed by slow drying on raised beds for 21 days. Roasted to a light profile, the result is an expressive lot that opens with the aroma of strawberry jam, trailed by layers that move from raspberry and plum tart to marigold and red cherry. The pleasant, punchy finish that rounds off each sip reminds us of candied orange peels. We recommend brewing this coffee black, either as a pour over or using an AeroPress. Recommended Resting Period: 13 days Note: This coffee pack is a special release with limited availability and, therefore, cannot be included in a subscription plan.
Over the last few harvests, producers Richard Jos and Rachel Lobo have focused on the anaerobic natural process. Building on lessons they've learnt, they chose the Pichia yeast for this lot. Its journey began with 15 seasoned pickers from the estate's permanent staff harvesting ripe red cherries. After washing with fresh spring water and filtering out low-density floaters, the best of the harvest was moved to stainless steel tanks. There, Pichia yeast guided a 48-hour anaerobic fermentation, followed by slow drying on raised beds for 21 days. Roasted to a light profile, the result is an expressive lot that opens with the aroma of strawberry jam, trailed by layers that move from raspberry and plum tart to marigold and red cherry. The pleasant, punchy finish that rounds off each sip reminds us of candied orange peels. We recommend brewing this coffee black, either as a pour over or using an AeroPress. Recommended Resting Period: 13 days Note: This coffee pack is a special release with limited availability and, therefore, cannot be included in a subscription plan.
Original auf Englisch.
Frühere Veröffentlichungen anzeigen
BLUE TOKAI COFFEE ROASTERS · IN

Raxidi Lobo Estate - Pichia Yeast

Beim Röster ansehen
200g
10,44 $
(23,68 $/lbs)

Profil

Geschmacksprofil

Leicht & teeartig
Vollmundig & cremig
Sanft
Lebhaft & säurebetont
Weniger süß
Sehr süß
Dezente Bitterkeit
Ausgeprägte Bitterkeit
Klassisch
Funky & neuartig
Röstgrad: Hell

Geschmacksnoten

Kamille
Kirsche
Pfirsich
Himbeere
Erdbeere
Mandarine
Kandierte Orange
Rote Traube
Erdbeermarmelade
Tagetes
rosa Pomelo
Pflaumentarte

Das könnte dir auch gefallen

Mehr von Blue Tokai Coffee Roasters

Ausverkauft
0 Bewertungen
10,44 $/200g
BLUE TOKAI COFFEE ROASTERS · IN

Raxidi Lobo Estate - Pichia Yeast

Beim Röster ansehen
200g
10,44 $
(23,68 $/lbs)

Profil

Geschmacksprofil

Leicht & teeartig
Vollmundig & cremig
Sanft
Lebhaft & säurebetont
Weniger süß
Sehr süß
Dezente Bitterkeit
Ausgeprägte Bitterkeit
Klassisch
Funky & neuartig
Röstgrad: Hell

Geschmacksnoten

Kamille
Kirsche
Pfirsich
Himbeere
Erdbeere
Mandarine
Kandierte Orange
Rote Traube
Erdbeermarmelade
Tagetes
rosa Pomelo
Pflaumentarte
Varietät
Höhe
950-1000 m ü. NN
Empfohlen für
Filter, Espresso

Was der Röster sagt

Over the last few harvests, producers Richard Jos and Rachel Lobo have focused on the anaerobic natural process. Building on lessons they've learnt, they chose the Pichia yeast for this lot. Its journey began with 15 seasoned pickers from the estate's permanent staff harvesting ripe red cherries. After washing with fresh spring water and filtering out low-density floaters, the best of the harvest was moved to stainless steel tanks. There, Pichia yeast guided a 48-hour anaerobic fermentation, followed by slow drying on raised beds for 21 days. Roasted to a light profile, the result is an expressive lot that opens with the aroma of strawberry jam, trailed by layers that move from raspberry and plum tart to marigold and red cherry. The pleasant, punchy finish that rounds off each sip reminds us of candied orange peels. We recommend brewing this coffee black, either as a pour over or using an AeroPress. Recommended Resting Period: 13 days Note: This coffee pack is a special release with limited availability and, therefore, cannot be included in a subscription plan.
Over the last few harvests, producers Richard Jos and Rachel Lobo have focused on the anaerobic natural process. Building on lessons they've learnt, they chose the Pichia yeast for this lot. Its journey began with 15 seasoned pickers from the estate's permanent staff harvesting ripe red cherries. After washing with fresh spring water and filtering out low-density floaters, the best of the harvest was moved to stainless steel tanks. There, Pichia yeast guided a 48-hour anaerobic fermentation, followed by slow drying on raised beds for 21 days. Roasted to a light profile, the result is an expressive lot that opens with the aroma of strawberry jam, trailed by layers that move from raspberry and plum tart to marigold and red cherry. The pleasant, punchy finish that rounds off each sip reminds us of candied orange peels. We recommend brewing this coffee black, either as a pour over or using an AeroPress. Recommended Resting Period: 13 days Note: This coffee pack is a special release with limited availability and, therefore, cannot be included in a subscription plan.
Original auf Englisch.
Frühere Veröffentlichungen anzeigen

Das könnte dir auch gefallen

Mehr von Blue Tokai Coffee Roasters