Anmelden
SHOKUNIN COFFEE COLLECTIVE · NL
Argote Lactic Anaerobic
Kolumbien 🇨🇴 · Anaerob, Verlaengerte Fermentation
$29.81/lbs
Bestes Angebot
$18.25/250g
$33.11/lbs
$65.71/1kg
$29.81/lbs
Geschmacksnoten
Jasmintee
Muskatnuss
Papaya
Region
Nariño, Kolumbien 🇨🇴
Prozess
Anaerob, Verlaengerte Fermentation
Produzent
Argote family
Höhe
1950-2000 m ü. NN
Varietät
Castillo, Caturra
Was die Marke sagt
Colombia – Lactic Anaerobic Castillo. Heavy aromas like nutmeg and jasmine. Mellow sweetness like papaya and banana. Soft body like Darjeeling tea. After extensive fermentation classes and experiments, Juan Pablo started actively controlling the coffee's fermentation. Region: Nariño, Colombia Altitude: 1950 - 2,000 m.a.s.l. Variety: Castillo Processing: Depulped, 8 days anaerobic fermentation with 2% salt to a pH of 3.6
Colombia – Lactic Anaerobic Castillo. Heavy aromas like nutmeg and jasmine. Mellow sweetness like papaya and banana. Soft body like Darjeeling tea. After extensive fermentation classes and experiments, Juan Pablo started actively controlling the coffee's fermentation. Region: Nariño, Colombia Altitude: 1950 - 2,000 m.a.s.l. Variety: Castillo Processing: Depulped, 8 days anaerobic fermentation with 2% salt to a pH of 3.6
Original auf Englisch.
Wie war dieser Kaffee?
Diese Bohnen probiert? Bewerte sie!
SHOKUNIN COFFEE COLLECTIVE · NL
Argote Lactic Anaerobic
Kolumbien 🇨🇴 · Anaerob, Verlaengerte Fermentation
$29.81/lbs
Bestes Angebot
$18.25/250g
$33.11/lbs
$65.71/1kg
$29.81/lbs
Geschmacksnoten
Jasmintee
Muskatnuss
Papaya
Region
Nariño, Kolumbien 🇨🇴
Prozess
Anaerob, Verlaengerte Fermentation
Produzent
Argote family
Höhe
1950-2000 m ü. NN
Varietät
Castillo, Caturra
Was die Marke sagt
Colombia – Lactic Anaerobic Castillo. Heavy aromas like nutmeg and jasmine. Mellow sweetness like papaya and banana. Soft body like Darjeeling tea. After extensive fermentation classes and experiments, Juan Pablo started actively controlling the coffee's fermentation. Region: Nariño, Colombia Altitude: 1950 - 2,000 m.a.s.l. Variety: Castillo Processing: Depulped, 8 days anaerobic fermentation with 2% salt to a pH of 3.6
Colombia – Lactic Anaerobic Castillo. Heavy aromas like nutmeg and jasmine. Mellow sweetness like papaya and banana. Soft body like Darjeeling tea. After extensive fermentation classes and experiments, Juan Pablo started actively controlling the coffee's fermentation. Region: Nariño, Colombia Altitude: 1950 - 2,000 m.a.s.l. Variety: Castillo Processing: Depulped, 8 days anaerobic fermentation with 2% salt to a pH of 3.6
Original auf Englisch.
Wie war dieser Kaffee?
Diese Bohnen probiert? Bewerte sie!