0 notes
21,81 $US/340g
Altitude
~1600 m alt.
Ce que dit la marque
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 anglais.
340g
21,81 $US
(29,10 $US/lbs)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
Pomme
Cannelle
Chocolat noir
Noisette
Prune