Brasilien Tarsila - natural Quantity:1000g Afterwards an anaerobic fermentation takes
Yard notes & kiln story
Description
Afterwards an anaerobic fermentation takes place in sealed plastic tanks
our strongest espresso blend
stone fruit
the cherries are turned several times a day to ensure an even and consistent result
Sebastian Ramirez
Brasilien Tarsila - natural Quantity:1000g Afterwards an anaerobic fermentation takesCup profile: hazelnut, roasted almonds, stone fruits, cocoa nibs, golden syrup, low acidity Hard Facts: So Jos do Rio Pardo Variety: mixed varieties natural, 900 1000 m About the coffee: This blend of varieties comes from the So Jos do Rio Pardo region and represents 40 regional farms that give us a wonderful classic Brazilian espresso profile with this coffee: nutty and chocolaty notes, a great sweetness and low acidity.