Colombia Tolima Montervede Wush Natural Aerobic Yeast Control Fermentation
JWC Roastery

Colombia Tolima Montervede Wush Natural Aerobic Yeast Control Fermentation

RM180.00

Tasting Note : Burst of floral aroma. Raspberry. Peach. Pineapple. Cocoa. Fig

Size Guide
Size Guide
EACH BREWING METHOD GRIND SIZE REFERENCE 
BREWING
METHOD
BREW
TIME
COFFEE TO
WATER RATIO
BOTTOM-TOP
SIEVE
Pour Over 3:40 min 1:16 400 - 800 µm
French Press 10:00 min 1:13 600 - 1000 µm
AeroPress 2:20 min 1:15 500 - 900 µm
Moka Pot 1:30 min 1:11 350 - 700 µm
Drip Brewer N/A 1:17 400 - 900 µm
Espresso 0:26 min 1:2 250 - 500 µm
Cold Brew 16 hours 1:10 600 - 1100 µm
Syphon 1:40 min 1:15 400 - 800 µm

So, How do you know what Grind to use?

Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!

  1. Coarse:
    • Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
  2. Medium-Coarse:
    • Saddling between coarse and medium, this grind looks like rough sand
  3. Medium:
    • The middle of all grind sizes, medium grounds are similar to the consistency of sand
  4. Medium-Fine:
    • The medium-fine grind is a staple grind size, with texture like table salt
  5. Fine:
    • Finer than table salt, fine grind is typically the size of most pre-ground coffee
Quantity
Quantity

 

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Rum raisin. Cherry. Plum / Guava. Black Tea

Variety Wush Wush
Processing

Aerobic yeast control fermentation

Region Herrera, Tolima
Altitude 2000masl
Roast Level Medium Roast
Tasting Notes Burst of floral aroma. Raspberry. Peach. Pineapple. Cocoa. Fig
Quantity 200g

About this coffee :

Monteverde has been in the hands of the family Gutiérrez for more than 5 generations  Special processes done at Monteverde, consist of select the best coffee beans, those that are in optimal maturity, the controlled fermentation process.They have developed some protocols which print features fruity and spicy, unique to coffee, this fermentation technique in cherry they learned it from Yemeni coffee, who develop it perfectly.

The drying processes are done in structures type canopy with translucent roof, taking care that air flow so it keeps the temperatures low during the process, this step can take an average of 25 to 30 days, the coffee finally it is packed in grainPro and fique bags, when the humidity reaches 11%.

Product Details

RB40032C2
20 Items

Data sheet

Country
Colombia
Roasting Level
Medium
Available Pack Quantity
200G
Processing Method
Natural Aerobic Yeast Control Fermentation

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