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Stow Coffee Roasters / Ethiopia – Aludra AMO 250g

Ethiopia – Aludra AMO 250g

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PROFIL OKUSA

robidnica, marelica, panela

Ta kava vam ponuja eksplozijo sadnih arom, kjer prevladujejo note robide, marelice in panela sladkorja. Skodelica ima prijetne vinske kisline in srednje polno telo z žametnim poobčutkom v ustih. Kava, ki si jo boste zapomnili.


FLAVOUR PROFILE

blackberry, apricot, panela

This coffee offers you explosive fruity aromas where notes of blackberry, apricot and sugar panel predominate. The cup has pleasant tartaric acids and a medium full body with a velvety mouthfeel. Coffee you will remember.

Opis

O KAVI

Kavo so jo zaradi neverjetnega sadnega profila okusa poimenovali “Dubancho”. Kavo Daye Bensa pridobiva od 279 kmetovalcev z območja vasi Keramo.

Ta serija kave je bila aerobno fermentirana in nato naravno obdelana, da še poveča eksplozijo sadnosti, ki jo kava ima že naravno. Mikroserije kav Daye Bensa spadajo pod omejeno proizvodnjo, ker jim ta pristop pomaga, da se osredotočijo na kakovost same kave. Takoj po prejemu obrane kave jo sortirajo le na zrele češnje. Nato kavne češnje sušijo na afriških posteljah 13-15 dni; kjer ena oseba vsake 15 minut obrača češnje, da zagotovi enakomernost sušenja.

Pri Daye Bensa je sledljivost izjemno pomembna za vse njihove mikroserije kav za zagotovljanje najvišje ravni kakovosti. Ko češnje prejmejo, jih ločijo po vaseh, nato kavo med sušenjem, predelavo in skladiščenjem hranijo ločeno, na etiketah pa so navedeni datum dobave, ime kmetije, številka serije in več podrobnosti v zvezi s posamezno kavo. Daye Bensa je usmerjeno v “Skupnost” in kmetom zagotavlja dodatno izplačilo na podlagi kvalitete in količine, ki jo prispevajo k mikroserijam.


ABOUT COFFEE

This coffee is the micro-lot from the Keramo area and it has been called “Dubancho” because of the incredible fruity cup profile that possess. The coffee is sourced from 279 Daye Bensa member farmers from the Keramo village area.

The lots is aerobic fermented fermented and than processed as a natural to enhance even more the explosion of fruitiness that the coffee naturally have. Daye Bensa micro-lots are a limited production, this approach help them to focus on the quality of the beans. As soon as the coffee is received it gets sorted by floating and picking out the ripe cherries. Then dry it on african beds for 13-15 days; one person is assigned per each individual bed to rotate the cherries every 15 minutes to ensure uniformity of drying.

At Daye Bensa traceability is exremely important for their micro lots.

The record-keeping book is carefully handled and separation is key to guarantee the highest level of quality. When the cherries are received they got separate by village, the coffee is then kept separate throughout drying, processing, and storage, with labels stating the delivery dates, farm name, lot number, and more details related to the particular lot. Daye Bensa is a particularly “Community” oriented business delivering additional bonus payment to the farmers based on the volume they contribute to the Micro-lots and they reward consistency year in year out.

Dodatne informacije

Količina

250g

Sorta

Heirloom

Proces

Naravni anaerobni

Nadmorska višina

2300 m

Farma

Dubancho, Daye Bensa Coffee

Regija

Sidamo, Etiopija

Receptura

FILTER PRIPRAVA

Kava: 20g

Voda: 300g (93°C)

Čas: 2 minuti 30 sekund