Beskrivning
Peru
Region: Agua de Nieves, Monobamba
Altitude: 1600-2100 m
Variety:
Process: The coffee cherries are peeled of pulp and left to rest in their sugar mucilage for 24-36 h. During the rest, the sugar is dissolved during a fermentation process. Kind of like in regular sourdough fermentation. After that, the berries are washed in fresh spring water before they are dried slowly.
Brazil
Region: Espírito Santo
Altitude: 900 to 1500 m
Varieties: Red and yellow Catuai
Process: Natural
Recensioner
Det finns inga recensioner än.