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processed through an intricate Tartaric Acid Washed method at the Clearpath Coffee Mill
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the coffee undergoes a second 12-hour oxidation and a further 24-hour sealed fermentation with tartaric acid at 35°C
400 meters and crafted by producer Andres Martinez in collaboration with Supracafé Colombia
allowing the impact of the anaerobic fermentation to remain present while preserving the clarity and structure of a washed coffee
INDIA CATUAI THERMAL SHOCK NATURAL lumi xl processed through an intricate TartaricIntroducing our Thermal Shock Natural Catuai from Ratnagiri Estate in Indias Chikmagalur District, produced by the innovative Ashok Patre. This coffee undergoes a unique thermal shock process, where ripe cherries are heated to 57C and rapidly cooled to 2C, unlocking a vibrant and complex profile. After 28 days of drying and 45 days of stabilization, this lot bursts with notes of green apple, cacao, strawberry, and warm brown spice. Grown at 1,375 m.
US$ 158.95
US$ 152.00
US$ 750.50
US$ 401142.00
US$ 158.95