Region: Hererra, South-Tolima
Variety: Wush Wush
Processing: Experimental, Anaerobic*
*The first stage is an 80-hour controlled temperature anaerobic fermentation that is between 19 and 23 degrees Celsius.
The second stage is a 48-hour temperature and pH controlled aerobic fermentation. This p..
The principles of creating blends and approach to coffee roasting brought victory at the World Coffee Roasting Championship 2019
Ingredients : / Ethiopia Natural / Colombia / Costa Rica
Taste: apricot, caramel, dark grapes