Lactic fermentation anaerob Maceration 240 hours, the water from the Taburiente cauldron filtered in volcanic rock and the ash of the volcano also contribute. Our coffees are made and monitored by professional processors.
Description:
Rose, Red Apple, Caramel, Panela
Recommendation:
Performs very well with filter settings such as Embolo, V60, Kalita etc...
Speciality Coffee:
The SCAA defines raw specialty coffee as coffee that is free of primary defects, has no quakers, is properly dosed, and is dried. Even in the cup, it is free from defects and impurities and has unmistakable properties. The coffee must be able to pass the grading and cupping test aspects.
Any coffee that scores more than 80 to 100 points in the cupping test is considered a specialty coffee.
