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Brazil Fazenda Zaroca | natural

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Brazil Fazenda Zaroca | natural
Gilberto Basilio

CLEMENTINE AND RED CHERRY WITH HAZELNUT, NUTMEG AND A SWEET PRALINE BODY

  • region: Tres Pontas, Sul de Minas
  • variety: Yellow Bourbon
  • altitude: 1150
  • crop: 2019
  • process: natural | Gilberto has also introduced static drying boxes to help with developing the flavour profile of his coffees. Coffee allowed to dry on the patio for 3 – 4 days. After this they are then taken to the static boxes which hold about 30 bags of green coffee in natural cherry. From here they then undergo 3 days of cold air followed by 3/4 days of warm air to dry the coffees down to 11% moisture.

Ďalšie informácie

Hmotnosť 0.200 kg
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sk_SKSlovak