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Fruity Taco Roll

£19.50
Unit price  per 
Fruity Taco Roll

This coffee is one of the fruitiest and silkiest natural coffee you will ever experience. In Sebastian's own words, it is well-balanced, with an amazing body mixed with fruit punch and chocolate. The reason for this unique flavor is the Carbonic Maceration process that the coffee goes through while still in the cherry.  Full process details below…

 

Sebastian Ramirez is a fourth-generation coffee farmer with over 12 years of experience. He has a presence in multiple countries across Asia and Europe and is the owner of Fincas El Placer. Sebastian has joined our mission of making coffee farming exciting as a mentor for the Young Producer Program. Starting as a traditional grower, he ventured into fermentation and made connections. Nowadays, he is a master in Carbonic Maceration, Coffee Profiles, and Varietals. We are thrilled to represent him, and we can confidently state that his coffees are anything but ordinary.

Currently, Sebastián has established himself as one of the most famous specialty coffee producers in Colombia, however his motivation is to continue producing excellent coffee where he continues to leave the name of the El Placer farm high.

Process
STEP 1. THE CHERRIES ARE PICKED AND SELECTED TO REACH THE RATIO OF 95% RIPE AND 5% SEMI-RIPE.
STEP 2. THE CHERRIES ARE ROLLED IN PLASTIC BAGS LIKE A TACO ROLL AND UNDERGO AN ANAEROBIC PROCESS FOR 200 HOURS AT AN AVERAGE TEMPERATURE OF 40 ° C
STEP 3. 1ST DRYING PHASE IN MARQUESINAS AT A CONTROLLED TEMPERATURE OF 40 ° C AND 25% RELATIVE HUMIDITY FOR APPROXIMATELY 15 DAYS
STEP 4. THE CHERRIES ARE THEN PUT IN GRAIN-PRO BAGS TO STABILISE FOR ANOTHER 15 DAYS.

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d
depen patel
Stunning cup

Pleasantly surprised by how this cup finished, delicious!

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