Description
Roasted coffee beans, 100% Arabica. Flavor profile: flowers, plum, red apple, sweetness. Farm: San Adolfo HuilaCampo Hermoso. Altitude: 1500 - 1700 m above sea level Variety: Bourbon Papayo. Processing: Yellow Honey CM. Acidity: ooo--. Body: oooo-. Intensity: ooo--. SCA: 87. Light roast. Preparation method: filter.
The coffee cherries are harvested above 166 brix's. The cherries are soaked in water for 2 hours, removing floating fruit. The cherries are fermented for 36 hours with the collection of mash. The pulp is dissolved and macerated for 36 hours with the addition of C02 and mash 1.5/100 of the first fermentation phase, which ends at the yellow honey level.
Cherries are harvested above 16ô brix's. The cherries are soaked in water for 2 hours removing floater beans. Initially cherry was fermented 36 hours collecting the moss. Cherries were pulped and macerated by 36 hours adding C02 and mossto 1.5 /100 of the first stage of fermentation ending in an yellow honey level