COLOMBIA - Edwin Norena

PROCESS: VELVET HONEY 

REGION: QUINDIO

VARIETAL: YELLOW BOURBON

TASTE: LIME, BERGAMOT, GREEN APPLE

 

About:

For the Velvet Honey process, cherries are  soaked in water for 4 hours before they undergo their initial anaerobic fermentation for 14 hours with Mossto. Mossto is a crushed cherry pulp, this technique originates from wine makers. Adding this gives the microbes extra sugar to ferment. Afterwards, the cherries are wet milled (depulped) leaving 35% of mucilage. The coffee is sun dried on African beds for 22 days before being transferred inside to a warehouse for 5 days in order for the humidity to stabilize. Finally, the coffee is stored in GrainPro bags for another 8-10 days before being milled and prepared for export.

COLOMBIA - Edwin Norena

$23.00Price