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After 24 hours the coffee is washed with cold water to better preserve aromatic compounds
more tea‑like bodied brews – for thicker body
Size: ⌀120 × H94 mm
not a compromise
it is re-immersed in the culture medium to enhance flavor development and fixation
Piña Colada - Colombia roast After 24 hours the coffeeSpotted: A Caturra that took a tropical vacation and never came back. From Quebraditas Coffee Farm in Oporapa, Huilanestled between 1,600 and 1,850 meters in Colombias Central Mountain Rangecomes a cofermentation that tastes like rebellion in a pia colada. The process? 24 hours of oxidation, dry pulping, then 72 hours submerged with pineapple and yeast. Dried slowly for 24 days in a parabolic dryer, then stabilized like a secret worth keeping. The
