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Agotado
0 valoraciones
10,44 US$/200g
Variedad
Altitud
950-1000 m s. n. m.
Recomendado para
Filtro, Espresso

Lo que dice la marca

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 en inglés.
Ver lanzamientos anteriores
BLUE TOKAI COFFEE ROASTERS · IN

Raxidi Lobo Estate - Pichia Yeast

200g
10,44 US$
(23,68 US$/lbs)

Perfil

Características de sabor

Ligero y con cuerpo de té
Con cuerpo y cremoso
Suave
Vivo y ácido
Menos dulce
Muy dulce
Amargor sutil
Amargor pronunciado
Clásico
Funky y novedoso
Nivel de tueste: Claro

Notas de cata

Manzanilla
Cereza
Melocotón
Frambuesa
Fresa
Mandarina
Naranja confitada
Uva roja
Mermelada de fresa
Tagete
pomelo rosado
tarta de ciruela

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Agotado
0 valoraciones
10,44 US$/200g
BLUE TOKAI COFFEE ROASTERS · IN

Raxidi Lobo Estate - Pichia Yeast

200g
10,44 US$
(23,68 US$/lbs)

Perfil

Características de sabor

Ligero y con cuerpo de té
Con cuerpo y cremoso
Suave
Vivo y ácido
Menos dulce
Muy dulce
Amargor sutil
Amargor pronunciado
Clásico
Funky y novedoso
Nivel de tueste: Claro

Notas de cata

Manzanilla
Cereza
Melocotón
Frambuesa
Fresa
Mandarina
Naranja confitada
Uva roja
Mermelada de fresa
Tagete
pomelo rosado
tarta de ciruela
Variedad
Altitud
950-1000 m s. n. m.
Recomendado para
Filtro, Espresso

Lo que dice la marca

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 en inglés.
Ver lanzamientos anteriores

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