Esgotado
0 classificações
US$ 10,44/200g
Variedade
Altitude
950-1000 m acima do nível do mar
Recomendado para
Filtro, Espresso

O que a marca diz

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 em inglês.
Ver lançamentos anteriores
BLUE TOKAI COFFEE ROASTERS · IN

Raxidi Lobo Estate - Pichia Yeast

200g
US$ 10,44
(US$ 23,68/lbs)

Perfil

Características de sabor

Leve e semelhante ao chá
Encorpado e cremoso
Suave
Vivo e ácido
Menos doce
Muito doce
Amargor subtil
Amargor pronunciado
Clássico
Funky e original
Nível de torra: Clara

Notas de prova

Camomila
Cereja
Pêssego
Framboesa
Morango
Tangerina
Laranja cristalizada
Uva vermelha
Geleia de morango
Cravo-de-defunto
pomelo rosa
tarte de ameixa

Também podes gostar

Mais de Blue Tokai Coffee Roasters

Esgotado
0 classificações
US$ 10,44/200g
BLUE TOKAI COFFEE ROASTERS · IN

Raxidi Lobo Estate - Pichia Yeast

200g
US$ 10,44
(US$ 23,68/lbs)

Perfil

Características de sabor

Leve e semelhante ao chá
Encorpado e cremoso
Suave
Vivo e ácido
Menos doce
Muito doce
Amargor subtil
Amargor pronunciado
Clássico
Funky e original
Nível de torra: Clara

Notas de prova

Camomila
Cereja
Pêssego
Framboesa
Morango
Tangerina
Laranja cristalizada
Uva vermelha
Geleia de morango
Cravo-de-defunto
pomelo rosa
tarte de ameixa
Variedade
Altitude
950-1000 m acima do nível do mar
Recomendado para
Filtro, Espresso

O que a marca diz

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 em inglês.
Ver lançamentos anteriores

Também podes gostar

Mais de Blue Tokai Coffee Roasters