Lavender,Capsicum,Berries,Red Apple,Pineapple, Papaya
Variety | Villa Sarchi |
Country | Costa Rica |
Processing | Anaerobic Honey |
Region | San Ramon |
Altitude | 1,700m |
Roast Level | Light Roast |
Tasting Notes | Lavender,Capsicum,Berries,Red Apple,Pineapple, Papaya |
Quantity | 200g/1000g |
About This Coffee :
Prior to the use of anaerobic fermentation method, the development of the coffees was never fully understood and controlled – most of them were done by experience, trial and errors, and a bit of luck. Anaerobic fermentation in a tank allows better control with manipulatable pH level, Brix reading (°Bx) and temperature. The anaerobic honey coffee is made by adding an extra step before the usual processing – they are fermented in an anaerobic environment (usually in a fermentation tank) for 4-6 days. The cherries are then processed per the usual honey processing practice – which is to be de-pulped, but some flesh is left on the seeds when they are being dried in the sun, allowing the sweetness of the fruit flesh to work its wonder during the drying process.
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