Région
Variété
Altitude
2000-2200 m alt.
Recommandé pour
Filtre, Espresso
Ce que dit la marque
These days we’re cupping a fair amount of coffees that are infused, co-fermented, thermal shocked, yeast inoculated or something to that extent. In some cases the information about what happened during processing is rather vague. Nobody REALLY knows what thermal shock means… In this case the coffee was named “SOOKOO WINE” and the story went that wine yeast was used during the fermentation to make it taste like wine. + Read MoreThese days we’re cupping a fair amount of coffees that are infused, co-fermented, thermal shocked, yeast inoculated or something to that extent. In some cases the information about what happened during processing is rather vague. Nobody REALLY knows what thermal shock means… In this case the coffee was named “SOOKOO WINE” and the story went that wine yeast was used during the fermentation to make it taste like wine. + Read More
Original en anglais.
Profil
Caractéristiques gustatives
Léger et aux notes de thé
Corsé et crémeux
Doux
Vif et acidulé
Moins sucré
Très sucré
Amertume subtile
Amertume prononcée
Classique
Funky et original
Niveau de torréfaction : Claire à moyenne
Notes de dégustation
Vin rouge
Fruits tropicaux
Raisin rouge