محصول محدود

ناينث ستريت - كولومبيا إل بارايسو 100ج

89 ر.س السعر شامل الضريبه

تاريخ الحمص

04/10/2020


FARM HISTORY

Diego Samuel started with his coffee growing project in Finca El Paraiso in 2008. To him growing coffee was fascinating, he loved visiting his friend’s farms and see them growing coffee. His family owned a farm that was isolated so Diego saw the opportunity to grow coffee there. He began his project by utilizing 2.5 hectares of land. The coffee that was harvested was sold to local coffee cooperatives and that money helped finance his studies in Agricultural Enterprise Management.

Meanwhile, he started building a network of fair and transparent coffee buyers. 


Process:

  • Anaerobic fermentation in cherry for 48 hours, it happens in tanks with pressure relief valves at a temperature of 18 degrees Celsius.
  • Pulping
  • Anaerobic fermentation in mucilage stages for 48 hours at 20 degrees Celsius
  • Parchment was washed under thermal shock, first washed with clean water at 40 degrees Celsius and then with clean water at 12 degrees Celsius.
  • Controlled drying process over 34 hours at 35 degrees Celsius under a relative humidity of 25%, until the parchment reaches a moisture content between 10% - 11%.


 

PROFILE

Flamboyant, red plum, apricot, lush juicy body, candied like finish, watermelon

FACTS

Origin: Colombia

Region: Cauca

Producer: Diego Samuel Bermudez

Altitude: 1,920 m

Varietal: Castillo

Process: Washed


  • 89 ر.س
نفدت الكمية
المنتج غير متوفر حاليا
Ibrahim Al quraisha منذ 4 أسابيع قام بالشراء وتم تقييمه
ممتاز
SALEH M منذ شهر قام بالشراء وتم تقييمه
منتج ماعرفت اتعامل معه ابدا
SALEH M منذ شهرين
فلتر ولا اسبريسو ؟
مفضله للفلتر

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