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Colombia Thermal Shock BlackBerry Co-Ferment Experience:JUST A BAG CLICK ME FOR SIZING

Colombia Thermal Shock BlackBerry Co-Ferment Experience:JUST A BAG CLICK ME FOR SIZINGSebastin Ramrezs Thermal Shock Blackberry Co Ferment from Finca El Placer in Quindo, Colombia is a standout example of experimental processing done right. This innovative honey processed coffee begins with ripe cherries then Anaerobic fermentation in 200 liter containers for 120 hours at a constant temperature of 18C. After depulping, a thermal shock is applied with water at 40C, followed by 72 hours of anaerobic fermentation with CO2 injection and

SKU: 73394341984 · From vanxuanam.com

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Description

CLICK ME FOR SIZING

This Wush Wush is processed using Elkin Guzman’s Tartaric Acid Washed method

More than just a coffee

rotating coffees that are even more Extra

and you’re good to go

Colombia Thermal Shock BlackBerry Co-Ferment Experience:JUST A BAG CLICK ME FOR SIZINGSebastin Ramrezs Thermal Shock Blackberry Co Ferment from Finca El Placer in Quindo, Colombia is a standout example of experimental processing done right. This innovative honey processed coffee begins with ripe cherries then Anaerobic fermentation in 200 liter containers for 120 hours at a constant temperature of 18C. After depulping, a thermal shock is applied with water at 40C, followed by 72 hours of anaerobic fermentation with CO2 injection and

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