From CETO Coffee Roasters
We're bringing the holiday cheer [and roasting a little in advanced so that this coffee is rested and ready to brew by the time Christmas comes around] with this very popular coffee from El Paraiso whose milky ,confectionery and spicy notes made for the perfect Christmas coffee. Now for some elaboration on processing - The process of this profile begins with the proper harvesting of the coffee cherries, at an optimum point of ripeness. Then the coffee cherries are disinfected with ozone, and they are transferred to the cherry fermentation tanks, in which an anaerobic fermentation process is carried out for 72 hours submerged in water and Lactobacillus in milk culture medium. Then the coffee is pulped and mix with the leachates collecting in the cherry fermentation, to put increase the level of precursors in the seed and then a thermal shock wash process is carried out to fix a greater amount of precursors and seal the coffee for a good drying process. Dried in a dehumidifier to remove humidity, preserving the soft notes of the coffee and avoiding the over-oxidation of the coffee seed and stopping the metabolic processes to avoid over fermentation. Tasting Notes: Cinnamon , Eggnog , Baking Spices , Christmas Spirit Funk: 3/5 Intensity: 3.5/5 Processing: 1.25/5 Varietal: Castillo Region: Cauca, Colombia Process: Double Anaerobic Milk Culture Lacto Inoculated Leachates Assisted Thermal Shock Washed Altitude: 1960 masl Importer: KWC Price We Paid: $17/lb
