Specialisti za kavo

 

Trgovina

Stow Coffee Roasters / Colombia – Danilo Perez 250g

Colombia – Danilo Perez 250g

15,00 

Profil okusa

Kakav, mango, banana, ananas

Ta kava vam ponuja eksplozijo eksotičnih arom banane, manga, ananasa in kakava. Skodelica imam razigrane tropske kisline, izjemno sladkost in dolg pookus. Noro dobra kava.


Flavour profile

Cocoa, mango, banana, pineapple

This coffee offers you an explosion of exotic aromas of banana, mango, pineapple and cocoa. The cup has playful tropical acids, exceptional sweetness and a long aftertaste. Crazy good coffee.

Category: Tag:

Opis

O KAVI
Danilo je druga generacija pridelovalcev kave v Kolumbiji, ki se je po očetu Gilbertu Perezu pred tremi leti odločil za obdelavo naravno procesirane kave v regiji Garzon, Huila. V tem času FNC ni dovolil izvoza naravno procesirane kave in v Kolumbiji niti ni bilo na voljo veliko informacij o naravnem procesu obdelave. Kljub težkim letom se je Danilo leta 2018 pridružil Cofinet izvozniku pri katerem se je učil kako kavo anaerobno fermentirat in naravno procesirat. Danes Danilo pridela eno najbolj eksotičnih skodelic kave v Kolumbiji s posebno naravno anaerobno fermentacijo 200 ur.

Ta kava je izpostavljena 50-urni suhi anaerobni fermentaciji, ki jo kasneje za 70 ur dajo v Grainpro vrečke, pri čemer ohranjajo temperaturo pod 22 stopinj Celzija, tako da kavo postavijo v rezervoar za vodo. Kasneje kavne češnje postavijo na dvignjena ležišča, dokler ne doseže 18% vsebnost vlage. Nato kavo za 70 ur ponovno položijo v Grainpro vrečke in pustijo, da se posuši pri 40 stopinj Celzija na dvignjenih posteljah, dokler kava ne doseže 10,5% vsebnosti vlage. skupaj traja postopek fermentacije skoraj 200 ur.


ABOUT COFFEE
Danilo is the second generation of coffee growers in Colombia who, after his father Gilbert Perez, decided to process naturally processed coffee in the Garzon region of Huila three years ago. During this time, the FNC did not allow the export of naturally processed coffee, and there was not much information available in Colombia about the natural processing process. Despite the difficult years, Danilo joined the exporter Cofinet in 2018, where he learned how to ferment coffee anaerobically and process it naturally. Today, Danilo produces one of the most exotic cups of coffee in Colombia with a special natural anaerobic fermentation of 200 hours.

This coffee is subjected to 50 hours of dry anaerobic fermentation, which is later placed in Grainpro bags for 70 hours, keeping the temperature below 22 degrees Celsius by placing the coffee in a water tank. Later, the coffee cherries are placed on raised beds until they reach 18% moisture content. The coffee is then placed back in Grainpro bags for 70 hours and allowed to dry at 40 degrees Celsius on raised beds until the coffee reaches 10.5% moisture content. in total, the fermentation process takes almost 200 hours.

Dodatne informacije

Količina

250g

Sorta

Caturra

Proces

Naravni anaerobni

Nadmorska višina

1700m

Farma

Finca Guacana, Danilo Perez

Regija

Huila, Kolumbija

Receptura

FILTER PRIPRAVA
Kava: 18g
Voda: 260g (93°C)
Čas: 2 minuti 15 sekund