🇨🇴 Colombia

Huila

Acevedo

1700 masl

12Ha

2024年1月

RedBourbon

Washed

STEP 1. the cherries are hand picked (90% ripe / 10% unripe) optimal ripeness starts at 20°brix onwards STEP 2. the cherries are left to oxidate during 24 - 36 hours at a temperature below 38°c step STEP 3. the cherries are then selected by density (floating process) STEP 4. the cherries are pulped STEP 5. the beans and mucilage are put in plastic bags to ferment for 60 hours (anaerobic process) STEP 6. the beans are washed in cold water (thermal shock) to seal the molecular structure of the beanand capture as much aromas and flavor precursors as possible. STEP 7. the beans are put to dry in marquesinas for solar drying during approximately 12 days.

16.74 USD

0/0 袋

24Kg

24Kg

Vacuum pack