Banoffee Pie - Colombia (Espresso, 250G)

ABOUT THIS COFFEE:

After the disinfection of the grain, a lactic fermentation is carried out, with a lactobacillus called the RN21 strain for this particular coffee, with approximately 190 hours of fermentation, for greater control it is carried in bins of 200 lts each, which allows the regulation of temperature and greater homogeneity in the fermentation process. The coffee is taken to the washing process by means of an eco-washer, which allows them to use the least amount of water possible, and remove the honey that is the product of fermentation. The residues are reused to turn them into fertilisers and commit to caring for the environment. Subsequently, the drying in guardiola for 64 horas in a temperature not higher than 35,stir twice a day.

CHARACTERISTICS: Double Fermentation Thermal Shock, Typica

TASTING NOTES: Banana, Dragon Fruit, Mango Lassi