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Stow Coffee Roasters / COLOMBIA – JAIRO ARCILA 250G

COLOMBIA – JAIRO ARCILA 250G

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PROFIL OKUSA
Izjemna sadna aroma kave vam, ko jo zmeljete, da takoj vedeti, da bo to ena tistih izjemnih skodelic kave, ki izstopajo po kvaliteti. Ob požirku pripravljene kave takoj začutite bogato sladkost karamele, uravnoteženo z izrazitim okusom češnje in nežno aromo ruma.

TASTE PROFILE
The exceptional fruity aroma of coffee lets you know when you grind it that it will be one of those exceptional cups of coffee that stands out in terms of quality. When you sip the prepared coffee, you immediately feel the rich sweetness of caramel, balanced with a pronounced cherry flavor and a gentle aroma of rum.

Category:

Opis

O KAVI
Finca Villarazo je ena redkih kavnih kmetij, ki je šla po poti eksperimentiranja. Uvedla in izpopolnila je najbolj inovativne metode predelave z različnimi sortami arabike, zdaj pa proizvaja izjemne mikroserije kav, kot je ta. Za proizvajalce je eksperimentiranje z naravno procesiranimi kavami veliko tveganje, saj lahko zelo hitro uniči celo mikroserijo, če je fermentacija predolga ali sušenje nepravilno. Za doseganje čistih sadnih okusov značilnih za naravni proces ob izjemni sladkosti, pa je poleg strogega obiranja pri popolni sladkorni zrelosti in sušenja potrebno veliko znanja pri postopku fermentacije in nadzoru vseh parametrov, kot so temperatura, pH, …..

JAIRO ARCILA, TABI ANAEROBIC NATURAL EF2

Kolumbija Jairo Arcila, Tabi nam s svojo edinstveno metodo procesne obdelave Natural EF2 ponuja tisto kompleksnost, uravnoteženost in čiste okuse, ki jih običajno najdemo v mokro procesirani kavi.

Kratica “EF” pomeni podaljšano fermentacijo, “2” pa se nanaša na dodatna dva dni fermentacije. Podaljšana fermentacija preprosto pomeni izvleči postopek fermentacije izven „tradicionalnega“ okvirja, da se doseže profil skodelice, ki je edinstven.

Kava je bila izpostavljena v posebnih keramičnih rezervoarjih suhi anaerobni fermentaciji 24 ur. Nato so kavo za 60 ur položili v grainpro vrečke, jih položili v vodo pri čemer so celoten čas ohranjali temperaturo vode 22 stopinj Celzija. Kasneje so kavo stresli na dvignjene afriške postelje in jo sušili pri temperaturi pod 35 stopinj Celzija, dokler ni bila dosežena idealna vsebnost vlage.


ABOUT COFFEE

Finca Villarazo is one of the few coffee farms that has gone the way of experimentation. It has introduced and perfected the most innovative processing methods with different varieties of Arabica, and now produces exceptional micro-series of coffees like this one. For producers, experimenting with naturally processed coffees is a big risk, as it can very quickly destroy an entire micro-batch if fermentation is too long or drying is improper. In order to achieve pure fruit flavors characteristic of the natural process with exceptional sweetness, in addition to strict harvesting at full sugar ripeness and drying, a lot of knowledge is required in the fermentation process and control of all parameters such as temperature, pH, …..

JAIRO ARCILA, TABI ANAEROBIC NATURAL EF2

Colombia Jairo Arcila, Tabi with its unique method of processing dry anaerobic natural EF2 offers us that complexity, balance and pure flavors that are usually found in wet processed coffees.

The abbreviation “EF” means extended fermentation and “2” refers to an additional two days of fermentation. Prolonged fermentation simply means taking the fermentation process out of the ‘traditional’ framework to achieve a unique cup profile.

This coffee was exposed to a dry anaerobic fermentation of 24 hours. The coffee is then placed inside grain pro bags for 60 hours maintaining temperature below 22 degrees celcius by placing the coffee inside a water tank. Later the coffee was placed on raised beds below 35 degrees celcius until the ideal moisture content was achieved.

Dodatne informacije

Količina

250g

Sorta

Tabi

Proces

Naravni suhi anaerobni EF2

Nadmorska višina

1500 m

Farma

Jairo Arcila, Finca Villarazo

Regija

Quindío, Colombia

Receptura

FILTER PRIPRAVA

Kava: 21g

Voda: 320g (93°C)

Čas: 2 minuti 30 sekund