Region
Varietät
Höhe
2000-2200 m ü. NN
Empfohlen für
Filter, Espresso
Was der Röster sagt
These days we’re cupping a fair amount of coffees that are infused, co-fermented, thermal shocked, yeast inoculated or something to that extent. In some cases the information about what happened during processing is rather vague. Nobody REALLY knows what thermal shock means… In this case the coffee was named “SOOKOO WINE” and the story went that wine yeast was used during the fermentation to make it taste like wine. + Read MoreThese days we’re cupping a fair amount of coffees that are infused, co-fermented, thermal shocked, yeast inoculated or something to that extent. In some cases the information about what happened during processing is rather vague. Nobody REALLY knows what thermal shock means… In this case the coffee was named “SOOKOO WINE” and the story went that wine yeast was used during the fermentation to make it taste like wine. + Read More
Original auf Englisch.
Profil
Geschmacksprofil
Leicht & teeartig
Vollmundig & cremig
Sanft
Lebhaft & säurebetont
Weniger süß
Sehr süß
Dezente Bitterkeit
Ausgeprägte Bitterkeit
Klassisch
Funky & neuartig
Röstgrad: Hell bis mittel
Geschmacksnoten
Rotwein
Tropische Früchte
Rote Traube