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I koppen: Djupt sötma med runda smaktoner av blodapelsin, choklad, kola och bruna kryddor.
Koppning: 89,5 poäng
Munkänsla: Fylligt, krämigt.
Botanisk varianter: Catuai, Caturra
Process: Anaerobic Natural (anaerob bärtorkat)
Producent: Finca Frailes
Växthöjd: 1500 -1600 möh
Region: Tarrazu
Background:
The cherries for this lot were produced on the farm of Gerardo Calvo, Zaira Marín and William Méndez. The three are close friends who co-own and manage Finca Frailes. All three are lifelong coffee farmers, the second and third generations in their families to farm coffee.
The trio planted coffee on Finca Frailes over 30 years ago and have used a regular renovation plan to maintain the farm’s health and productivity. They focus on growing Caturra and Catuai.
Farmers bring their cherry to the mill by truck. At the mill, they measure cherries by the half fanega (approximately 46 kg). The mill sorts cherries visually and then floats cherry to remove lights.
Ripe cherry is then sealed in containers and fermented anaerobically (without oxygen). After fermentation, cherry is sundried on raised beds.