Creamy Caramel - Natural Anaerobic - Colombia (250 G)

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Notes

Creamy, full body, high sweetness, dark chocolate aftertaste

 

coffee was processed through an anaerobic controlled temperature fermentation for 48 to 60 hours taking close control of the ph levels, followed by an intermittent drying process of a series of stalls in different moisture levels to enhance complexity, and finished in silos to obtain accurate moisture of the beans and then stabilized for 45 days to homogenize the beans and promote complexity to the profile.

Origin

Colombia

Process

Anaerobic Natural

Altitude

1350 MT

Variety

Red & Yellow Caturra

Roast

Espresso