On the farm and go on to work there when they have finished school. The coffee is harvested mechanically during the harvest and it is only the young new fresh Roastery which is run by Anita the daughter of Dr Fabio. Plants that must be harvested manually not to damage the trees. In line with Brazilian law 20% of the farm is Large patios, 8 rotational driers and 8 static boxes. Protected to help maintain the natural environment. We have selected one lot from the static boxes this year. TheĬoffee is initially left in these boxes for 12 hours as a pre-fermentation with no airflow after Placed in static boxes where the coffee is dried with a combination of cold and warm air. This cold air is then blown through the cherry for 4 days. Is switched every 12 hours between warm & cold air until it reaches 11% moisture.Īltitude: 1080-1140 MASL (Meters Above Sea Level)Ĭane sugar, Bakers Chocolate, Balanced Caramel finish After this it is then switched to warmĪir where the coffee is dried for a further 3 days to 15%.
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