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Archiviert · Nicht mehr erhältlich
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Varietät
Höhe
1500-2000 m ü. NN

Was der Röster sagt

The “Anoxic Pillow Method” is a type of processing that we're starting to see more of, and while the name sounds complex and technical, it is a very purposeful processing method meant to lower the barrier to entry for advanced processing. As processing has gotten more and more complicated, and borrows more from brewing and advanced fermentation, the cost and materials access can be inhibiting. That's where the anoxic pillow method comes in and reduces controlled fermentation to its most basic elements- requiring just a container large enough to hold the cherry, a thin sheet of plastic large enough to cover the cherry, and water. That's it! + Read More
The “Anoxic Pillow Method” is a type of processing that we're starting to see more of, and while the name sounds complex and technical, it is a very purposeful processing method meant to lower the barrier to entry for advanced processing. As processing has gotten more and more complicated, and borrows more from brewing and advanced fermentation, the cost and materials access can be inhibiting. That's where the anoxic pillow method comes in and reduces controlled fermentation to its most basic elements- requiring just a container large enough to hold the cherry, a thin sheet of plastic large enough to cover the cherry, and water. That's it! + Read More
Original auf Englisch.
FRIEDHATS COFFEE ROASTERS · NL

Rwanda Shyira

Nicht mehr erhältlich

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

Mango
Melone
Traubenbonbon

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Mehr von Friedhats Coffee Roasters

Archiviert · Nicht mehr erhältlich
0 Bewertungen
FRIEDHATS COFFEE ROASTERS · NL

Rwanda Shyira

Nicht mehr erhältlich

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

Mango
Melone
Traubenbonbon
Varietät
Höhe
1500-2000 m ü. NN

Was der Röster sagt

The “Anoxic Pillow Method” is a type of processing that we're starting to see more of, and while the name sounds complex and technical, it is a very purposeful processing method meant to lower the barrier to entry for advanced processing. As processing has gotten more and more complicated, and borrows more from brewing and advanced fermentation, the cost and materials access can be inhibiting. That's where the anoxic pillow method comes in and reduces controlled fermentation to its most basic elements- requiring just a container large enough to hold the cherry, a thin sheet of plastic large enough to cover the cherry, and water. That's it! + Read More
The “Anoxic Pillow Method” is a type of processing that we're starting to see more of, and while the name sounds complex and technical, it is a very purposeful processing method meant to lower the barrier to entry for advanced processing. As processing has gotten more and more complicated, and borrows more from brewing and advanced fermentation, the cost and materials access can be inhibiting. That's where the anoxic pillow method comes in and reduces controlled fermentation to its most basic elements- requiring just a container large enough to hold the cherry, a thin sheet of plastic large enough to cover the cherry, and water. That's it! + Read More
Original auf Englisch.

Das könnte dir auch gefallen

Mehr von Friedhats Coffee Roasters