🇨🇴 Colombia

Huila

Acevedo

1700 masl

12Ha

2024年1月

PinkBourbon

Washed

STEP 1. the cherries are hand picked (90% ripe / 10% unripe) optimal ripeness starts at 20°brix onwards STEP 2. the cherries are put in sealed plastic bags (anaerobic process), for 60 hr approx at an average inside temperature of 20°c. STEP 3. the coffee is then pulped and left to oxidate for 3-4 hours. STEP 4. the beans are then put back in sealed plastic bags for 60 hours to undergo the second anaerobic process. STEP 4. the beans are then w once with little water, quickly stir the coffee STEP 5 drying in casa elba for 12-15 days, turning every 2 hours

17.94 USD

0/0 袋

24Kg

24Kg

Vacuum pack