FILTER ROAST
 
TASTING NOTES Peach | Milk Chocolate | Lavander | Bergamot
PRODUCER El Placer, Sebastian Ramirez
COUNTRY Colombia
REGION Calarcá-Quindio 
VARIETY Geisha
PREPARATION Anaerobic white honey
GROWING ALTITUDE 1650 - 2000 meters above sea level
QUALITY  SCORE 90 Punkte
CONTENT 100 Gramm
 
Process
  
1. Harvesting ripe cherries (95% ripe, 5% semi-ripe)
  
2. Anaerobic fermentation with canecas of 200 litres for 48 hours at constant temperature of 18°c ​​with c02 injection.3. Drying phase in canopy, drying control for approximately 5 days 48 hours immersed in water with oxygen pump
  
3. Marquee drying phase coffee drying control at 40 °c and 25 ° humidity for approximately 20 days.
  
 4. parabolic drying phase for approximately 5 days (all drying slow and controlled with polyshade)