Ditto Coffee
COLOMBIA - BIG APPLE
COLOMBIA - BIG APPLE
The cherries are soaked in water for 2 hours. Initial carbonic maceration for 72 hours is done to collect the mossto. The mossto juice is a cultivation starter with a inoculated yeast, a solution of glucose and amino acids. This juice is infused into the coffee after pulping, leaving 60 % of the mucilage with a mix of dehydrated green apples in a second fermentation submerged at 30 % for 72 hours. The coffee is sun dried on African beds for 15 days with a humidity around 10.5%. The parchment is stabilized for 8 days with the dry pulp then the coffee is finally stored in grain pro bags. After final stabilization of 8 to 10 days, the coffees are cupped and the lots are organized.
Origin : Quindio, Colombia
Producer : Edwin Norena
Farm : Finca Campo Hermoso
Varietal : Pink Bourbon
Process : Co-ferment Green Apple
Altitude : 2300 masl
Tasting Note of:
Green Apple | Green Grapes | Cherry Cola
Roasted by: DAK Coffee Roaster, Netherland
*Ready Stock
Regular price
RM160.00 MYR
Regular price
Sale price
RM160.00 MYR
Unit price
per
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