Proceso
Región
Variedad
Altitud
~1850 m s. n. m.
Recomendado para
Filtro, Espresso
Lo que dice la marca
This coffee comes from Edwin Noreña's farm, Campo Hermoso, in Acevedo, Huila. Edwin uses innovative techniques to produce exceptional coffee. After harvesting the ripest cherries, they're soaked in water before a 96-hour carbonic maceration. The coffee is then depulped, followed by a second anaerobic fermentation of 48This coffee comes from Edwin Noreña's farm, Campo Hermoso, in Acevedo, Huila. Edwin uses innovative techniques to produce exceptional coffee. After harvesting the ripest cherries, they're soaked in water before a 96-hour carbonic maceration. The coffee is then depulped, followed by a second anaerobic fermentation of 48
Original en inglés.
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
Bergamota
Floral
Caramelo de limón