0 valoraciones
21,81 US$/340g
Proceso
Altitud
~1600 m s. n. m.
Lo que dice la marca
Experience the unique character of this coffee produced by Edinson Luis Estela Chilcón in the highlands of San Francisco, Huabal, grown at 1,650m with varieties including Catuai, Caturra and carefully processed through anaerobic fermentation. Over the last two years he built his own processing module with a solar dryer and tanks. Dried slowly in this solar parabolic dryer, this lot delivers a vibrant, re ined, and memorable cup experience. Enjoy it! COUNTRY: PERU REGION: SAN FRANCISCO, HUABAL FARM: EDINSON LUIS ESTELA CHILCON VARIETAL: CATUAI, CATURRA HARVEST: 2025-26 ELEVATION: 1600 M PREPARATION: NATURAL ANAEROBIC SCORE: 86 NOTES: PLUM, APPLE, CINNAMON, DARK CHOCOLATE, HAZELNUTExperience the unique character of this coffee produced by Edinson Luis Estela Chilcón in the highlands of San Francisco, Huabal, grown at 1,650m with varieties including Catuai, Caturra and carefully processed through anaerobic fermentation. Over the last two years he built his own processing module with a solar dryer and tanks. Dried slowly in this solar parabolic dryer, this lot delivers a vibrant, re ined, and memorable cup experience. Enjoy it! COUNTRY: PERU REGION: SAN FRANCISCO, HUABAL FARM: EDINSON LUIS ESTELA CHILCON VARIETAL: CATUAI, CATURRA HARVEST: 2025-26 ELEVATION: 1600 M PREPARATION: NATURAL ANAEROBIC SCORE: 86 NOTES: PLUM, APPLE, CINNAMON, DARK CHOCOLATE, HAZELNUT
Original en inglés.
340g
21,81 US$
(29,10 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: De claro a medio
Notas de cata
Manzana
Canela
Chocolate negro
Avellana
Ciruela