ME GUSTA COLOMBIANA
We have already got to know this farm from a very good side – now we get to know it from the same, only different coffee!
Recently, we hosted their elegant Geisha, and now the botanical variety Chiroso has come to us. When we think about its taste, we see a lot of red, juicy fruit and the sweetness of ripe kiwi.
This may be due to the anaerobic honey processing – the cherries after harvest (whole) are placed in barrels and fermented for 24-48 hours. The bean is then separated from the cherries, leaving a large layer of sticky, sweet coating on the bean itself. The coffee is then dried for 20-30 days at 35°C until its moisture content reaches 11%.
We also roasted these beans slightly darker to balance the acidity and make them sweet and even more tasty. Enjoy!