Processo
Região
Variedade
Altitude
2000-2200 m acima do nível do mar
Recomendado para
Filtro, Espresso
O que a marca diz
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 em inglês.
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 a média
Notas de prova
Vinho tinto
Frutas tropicais
Uva vermelha