Rohkaffee - Kolumbien - La Sirena - Castillo - Osmotic Dehydration Cosmic Spice - Gewaschen - Co-Fermentation Red Bourbon Anklänge an rote Früchte und

Anklänge an rote Früchte und Karamell

Maximale Belastung: 3 kg

so you can be sure that she has turned them every 3 hours to ensure they dry completely homogeneously

Giovanni Gutierrez

Rohkaffee - Kolumbien - La Sirena - Castillo - Osmotic Dehydration Cosmic Spice - Gewaschen - Co-Fermentation Red Bourbon Anklänge an rote Früchte undMedium acidity with a long lasting aftertaste. Osmotic dehydration is an age old method for drying fruit in liquid. Glucose is combined with a natural fruit extract. The free glucose binds to the water in the coffee, thus penetrating the bean and replacing the water molecules with the fruit infused sugar. This process imparts aromas to the coffee that are not naturally present. Only natural ingredients are used. Variety: Castillo, Procedure: Honey