COLOMBIA - Jairo Arcila (Thermal Stroke)

PROCESS: THERMAL STROKE

REGION: QUINDIO

VARIETAL: CATURRA

TASTE: CHERRY, WILD BERRIES, LIQUORICE

 

About:

This coffee is wild! The thermal shock processing method is a new experiment where coffee is first anaerobically fermented for 48 hours, then dried inside mechanical dryers for 20 hours at 35oC. Cherries are then taken out and placed into another anaerobic environment at 70oC. Then are dried until ideal moisture content is reached. The shocking of the cherry with different temperatures has really made this coffee intense! It has really full on flavour notes and even a slight smokey aftertaste. 

COLOMBIA - Jairo Arcila (Thermal Stroke)

$24.00Price