HONEY, TANGERINE, MANGO, PAPAYA
VARIETY: CATURRA, CASTILLO
ALTITUDE: 1700м.
REGION: HUILA
PROCESSING: WASHED
REST: 14 – 30 DAYS FROM THE DAY OF ROASTING
Subtotal: 37.680,00 лв.
65,00 лв. Original price was: 65,00 лв..45,50 лв.Current price is: 45,50 лв..
HONEY, TANGERINE, MANGO, PAPAYA
VARIETY: CATURRA, CASTILLO
ALTITUDE: 1700м.
REGION: HUILA
PROCESSING: WASHED
REST: 14 – 30 DAYS FROM THE DAY OF ROASTING
Weight | N/A |
---|---|
Dimensions | N/A |
Weight | 1 кг. (спестявате 10%) |
Grinding | Beans, Large – french press, Medium – Hemex, Medium fine – V60, Fine – Coffeemaker, Aeropress, Very fine – Espresso, Cezve |
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CARAMEL, CHOCOLATE, AROMA OF HONEY , FULL BODY, LOW ACIDITY , BALANCED SWEETNESS Fazenda Paraíso has 756 ha of drip-irrigated coffee plantations and belongs to the Veloso family, who was a pioneer in the Cerrado region and has been producing coffee since 1970. Nowadays, the family became a business group, which runs several farms in the area. Passion, respect for the land, high technology, and modern business practices lead to excellence, producing specialty coffees with the sweet and full body cup typically found in Caramelo Doce brand. SCA SCORE - 83.00 REST: 14-30 days from the date of roasting
DARK STONE-FRUIT CHARACTERISTICS, WITH DARK CACAO FLAVOR AND AMAZING SWEETNESS Danch Meng was first developed by Ninety Plus, in the Yirgacheffe region, back in 2009. Ninety Plus is proud to present again in 2020 this profile, which uses a special “natural” style of processing, where the fruit is carefully fermented in a controlled environment. This special temperature-controlled process, leads to dark stone-fruit characteristics, with dark cacao flavor and amazing sweetness. SCA SCORE - 92.5 REST: 14-30 days from the date of roasting
DARK CHOCOLATE, MARASCHINO CHERRY, PLUM Nekisse – formerly Beloya – was the first coffee Ninety Plus developed in Ethiopia, and in 2007, it was the first coffee to score 97 points on Coffee Review. These tiny batches (the Aricha and Beloya Micro Selections) were first taken on a tour to specialty roasters in the Nordic countries who hadn’t tasted natural processed coffees of this level prior. They quickly became the choice of national barista champions who featured them on the World Barista Competition stage in Copenhagen in 2008. These coffees were the first single-origin, natural process coffees to be presented in the World Barista Championships and were the precursors of the current Panama Nekisse. SCA SCORE - 93.5 REST: 14-30 days from the date of roasting
TOASTED BREAD, ROSEMARY, CHAMPAGNE The Ninety Plus Gesha Estates were designed with inspiration drawn from coffee growing wild in its natural habitat in Ethiopia. The Gesha variety, along with all heirloom coffee varieties, comes from the understory of wild forests in Ethiopia. These heirloom varieties of coffee live very long lives - up to 100 years or more - and produce relatively small amounts of intensely aromatic coffee. With its first significant production in 2014, coffee from Ninety Plus Gesha Estates was used to win the first of 5 World Brewers Cup Championships in 6 years year to date (2020). SCA SCORE - 92.00 REST: 14-30 days from the date of roasting
DRIED APRICOT, RED APPLE, CLOVE Drima Zede was first developed by Ninety Plus in Ethiopia in 2013. The ambition was to successfully improve the flavor of common coffee varieties through deeper fermentation. This processing formula is now applied to the Caturra variety in Panama to create a rich and voluptuous cup, reminiscent of great Shiraz wine. SCA SCORE - 92.25 REST: 14-30 days from the date of roasting
MILK CHOCOLATE, HAZELNUTS This coffee is produced by the cooperative Red Ecolsierra. The cooperative has 3 goals: 1.Regeneration of Colombian community after the devastating civil war that raged for decades in Colombia; the cooperative was awarded for this effort the national prize “Emprander Paz” in 2017 2.Regeneration of the biosphere of the Sierra Nevada de Santa Marta, a UNESCO protected reserve, the world’s highest coastal mountain and the world’s most irreplaceable protected area 3.Innovation in the area of improvement of the quality of specialty coffee SCA SCORE - 84.75 REST: 14 - 30 days from the date of roasting
VERY WINEY, SWEET, RED CHERRIES, INTENSE PORT WINE, VELVET BODY This single-variety Red Honey Caturra coffee is cultivated on the Tres Milagros farm in Higuito, Tarrazú. After the ripe coffee cherries have been picked, they are transported to the Beneficio Fatima, where they are processed. In a first step, the cherries are partly pulped. About 80% of the mucilage remains on the beans. Afterward, the cherries are placed on raised African beds for ten days. During these days, they are constantly controlled and protected from too hot or moist weather conditions. The final drying step takes place in a drum dryer to allow for an even drying process. After the coffee rested for 2-3 months, it is finally dry-milled, sorted and prepared for transport. SCA SCORE – 86.5 REST: 14-30 days from the date of roasting
LYCHEE, OOLONG TEA, FRESH MINT In 2012, a World Barista Champion from Taiwan named Bruce Lee tasted the coffee cherries. They instantly reminded him of the lychees in his native country. While considering a name for this coffee, the Ninety Plus team was admiring the precision and technique of the cellist Yo Yo Ma. Inspired by the words “lychee” and “cello”, Lycello was the first taste profile created at Ninety Plus Gesha Estates in Panama. SCA SCORE - 94.25 REST: 14-30 days from the date of roasting
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