Raikas kahvi mangon, rypäleen ja hunajan vivahteilla
- Paahtoaste: Vaaleapaahto
- Paahtoprofiili: Suodatin
- Viljelijä: Oscar Alvarado
- Kahvitila: Buenos Aires
- Alue: Palestina, Huila, Kolumbia
- Korkeus: 1800 m
- Kahvilajike: Geisha
- Prosessi: Anaerobic washed + grape must
At Finca Buenos Aires, this Gesha undergoes a meticulously controlled
anaerobic fermentation with musto at the fresh cherry stage. After harvesting,
the cherries are depulped, removing the outer fruit layer while leaving some
mucilage intact. The coffee is then placed in sealed, oxygen-free fermentation
tanks, where it undergoes a controlled anaerobic fermentation. During this
stage, musto—a naturally concentrated juice extracted from the coffee cherries
—is introduced. This infusion acts as a natural catalyst, enhancing microbial
activity and intensifying the coffee’s natural fruitiness and complexity.
