FILTER ROAST
Vibrant, fresh, delicate sweetness, complex fermentation notes and nicely balanced cup. 
 
TASTING NOTES White Chocolate | Pomegranate | Grape | Cloves
PRODUCER El Placer, Sebastian Ramirez
COUNTRY Kolumbien
REGION Calarcá-Quindio 
VARIETY Pink Bourbon
PROCESS Anaerobic Honey
GROWING ALTITUDE 1650 – 2000 M.a.s.l
QUALITY  SCORE 88 Punkte
CONTENT 200 Gramm
 
Process
  
Step 1. Collection and classification of cherries (95% ripe, 5% semi-ripe).
  
Step 2. Anaerobic fermentation in 200-litre drums for 168 hours at a constant temperature of 18 ° c with co2 injection,anaerobic with co2 injection,mostto lactic acid inoculum, lemongrass microorganism isolates
  
Step 3. 1 drying phase canopy control coffee drying at 40 ° c and 25% humidity for approximately 20 days,-2 drying phase in a canopy for approximately 5 days (poly-shade)(all slow and controlled drying)
  
Step 4. Packaged in grain-pro and stabilisation in 15 days.