JARA_GEIS_039_065
We believe that through the understanding of fermentation, outstanding profiles can be achieved. Our intention for lot 065 was to honor the cherries’ innate qualities, while intensifying their fruitiness. Harvested in early January at Jaramillo Estate, lot 065 was depulped and fermented at 20°C, and under 4 psi of pressure for 3 days. Microbes selected to create a dynamic fermentation environment were Pichia kluyveri, Torulaspora delbrueckii and Framgarden Kveik. Following controlled fermentation, coffee seeds remained in our drying facilities for 22 days, until they reached the desired moisture content.
1.
올해 월드챔피언이 로스트 오리진의 커피를 사용했습니다.
2.
다 5킬로만 한국에 들어온커피입니다.
3.
맥주의 최첨단 기술을 커피에 적용했습니다.
Country : Panama
Farmer : Jaramiyo, Lost Origin
Altitude : 1,670ml
Variety : Geisha
Process : Anaerobic Washed with Yeast
Roasting : Light
Note : 스트로베리 자두 허니 슈퍼클린