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Process: Natural Carbonic Maceration
Altitude: 1740 masl
This coffee went through a process called Carbonic Maceration. This means the cherries are stored in a tank to ferment for 16 hours. Afterwards the cherries are transferred into airtight containers. This is where the carbonic maceration starts. Carbon Dioxide is regularly injected into the tank and the oxygen is removed. The saturation of CO2 provides an ideal environment for the development of lactic acid. Throughout this process the temperature, the Brix degree (a sugar measurement) the pH and the electrical conductivity of the cherries are all closely monitored. This second stage of fermentation takes 72 hours.
Heavy body with notes of ripe mango, banana, brown sugar sweetness and strawberry acidity.
All our coffees come in fully recyclable packaging.
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