Description
Roasted coffee beans, 100% Arabica. Flavor profile: red melon, hubba bubba, raspberries. Farm: Campo Hermoso. Altitude: 1500 - 2070 m above sea level Variety: Pink Bourbon. Processing: Honey Mossto. Acidity: oooo-. Body: oooo-. Intensity: oooo-. SCA: 89. Light roast. Preparation method: filter.
The cherries are harvested above 22° Brix. The cherries are soaked in water for 2 hours. Initial carbonic maceration of the cherries for 72 hours with moss collection. The mossto juice is a culture starter with inoculated yeast (Schnapps Turbo Yeast), a glucose solution and amino acids, this juice is poured into the coffee after crushing, while 60% of the mucilage from the mixture of watermelon pulp and watermelon is dehydrated in a second fermentation immersed at 30% for 72 hours. The coffee is dried in the sun on African beds. After about 15 days with a humidity of about 10.5%. Then the parchment is stabilized for 8 days with dry pulp, then the coffee is finally stored in grain bags. After a final stabilization of 8 to 10 days, the coffees are cupped and batches are organized.