Similar to Grape/Tartaric Acid Fermentation Honey Castillo by Felipe Arcila

This coffee was grown byFelipe Arcila, the co-owner of Cofinet.This coffee is harvested following strict ripeness criteria, laterfloated and hand-sorted to remove any defects. Cherries are exposed to 72 hours of dry anaerobic fermentation with the pulp on. During this fermentation stage, dried mint ...

This coffee was grown by Diofanor Ruiz at the farm La Divisa. This coffee was exposed to a dry aerobic fermentation of 24 hours and later placed inside grain pro bags for 50 hours maintaining a temperature below 22c. Later placed on raised beds until ideal moisture content was achieved. This microlo...

This coffee was grown by Jairo Arcila at the farm Villarazo. This lot was exposed to aerobic fermentation for 24 hours. Later, coffee was placed inside grainpro bags for 200 hours maintaining a temperature below 22 degrees and adding CO2. Later, coffee was placed on raised beds at a temperature belo...

This coffee was grown by Jairo Arcila at the farm Villarazo. Jairo Arcila is a third-generation coffee grower from Quindio, Colombia. He is married to Luz Helena Salazar and they have two children together, Carlos and Felipe Arcila. Jairos first job was at Colombias second-largest exporter, working ...

Jairo always has some new experiment up his sleeve, this ones his ice natural. Its not your usual brew, its dense syrupy, very sweet funky with flavours of super-ripe cherry, peach rosemaryin a really interesting sweet rosemary shortbread type way. It's a coffee to drink over weeks rather than bladting through it all the first week. Roasted 09 SEP 2024

Luz Helena, grew up in Armenia and has been producing coffee for the last 20 years. This Castillo was grown on her farm Le Leona in Armenia Quindio. Luz's passion for growing coffee came from watching her husband Jairo Arcila. After hearing Jairo speak about coffee, she wanted to be more involved in...

Tasting notes: Purple Gummy Bear, Watermelon, Lime, Chocolate Varietal: Castillo Process: Ice Natural V60 Recipe: This recipe is a great starting point for brewing all of our coffees. Ratio: 15g coffee to 250g water Water temperature: 96C Brew time: approx 2m 30s Method: 1. Pour 50g water and allow ...

Produced by Hernando Arcila from the single estate La Glorieta. This coffee is harvested following strict ripeness criteria, floated, and hand-sorted to remove defects. Cherries were then exposed to 30 hours of underwater fermentation before being pulped. The parchment was then gently washed and the...

This coffee was grown by Leonid Ramirez at the farm La Cortina de Hierro. This coffee was carefully hand-picked following strict ripeness criteria. Later, c herries were exposed to a dry anaerobic fermentation period of 40 hours. The cherries were then pulped, gently washed, and sundried on raised b...

This coffee was grown by Leonid Ramirez at the farm La Cortina de Hierro. This coffee was carefully hand-picked following strict ripeness criteria. Later, c herries were exposed to a dry anaerobic fermentation period of 40 hours. The cherries were then pulped, gently washed, and sundried on raised b...

This coffee was grown by Jairo Arcila at the farm Villarazo. This coffee was carefully hand-picked in order to select only the ripest cherries and then hand sorted to remove any defects. The coffee was sundried on raised beds in temperature controlled conditions until the ideal moisture content is a...

This coffee was grown by Luis Aldana at the farm La Granja. This coffee was exposed to a dry aerobic fermentation of 24 hours before being placed inside Grainpro bags for 50 hours at a temperature below 22C. Then the whole cherries were placed on raised beds until 11% moisture content was achieved. ...

This coffee was grown by Luis Aldana at the farm La Granja. This coffee was exposed to a dry aerobic fermentation of 24 hours before being placed inside Grainpro bags for 50 hours at a temperature below 22C. Then the whole cherries were placed on raised beds until 11% moisture content was achieved. ...

Raw Honey 3 J's Jeremy, Janey Joshua are local Hawkes Bay hobby beekeepers with hives in Puketapu, Pakipaki Whakatu. Their honey is all raw spun full of beneficial health properties to help keep you well In warmer months the honey is clear and runny. Creamed and crystalized honey is naturally the pr...

Region: Tolima Varietal: Castillo, Caturra Process:Washed Altitude: 1700-1900 m.a.s.l. About Produced by Rafael Amaya and his son, this microlot was exposed to a long dry anaerobic fermentation of 60 hours with the pulp on. This fermentation takes place inside the bags which the pickers use to colle...

XO BABY BATS BATH BOMBS LIMITED HALLOWEEN COLLECTION GREEN Macintosh Apple Scented A strong, classic apple fragrance bursting with freshly picked aroma. PINK Bubblegum Scented The aroma of a sweet, juicy childhood bubblegum. PURPLE Grape Hubba Bubba Bubblegum An all-time favourite, punchy grape top ...

.00 ex GST / per person This eLearning online course has been designed to offer a comprehensive step-by-step guide to fermentation processes and the food safety risks and antimicrobial hurdles associated with fermented food and beverage products. Verifiers will learn what is fermentation, the scienc...

Enjoy Kai Ora Sauces, a must to have in the pantry for those occasions when you just need something else. - Manuka Honey and Balsamic Vinegar - Manuka Honey Roasted Garlic Rosemary Infused Avocado Oil Manuka Honey and Balsamic Vinegar - Serve our perfect blend of Manuka Honey and Balsamic Vinegar dr...

TASTING NOTES Frangipani Grape Candy Jasmine Tea ABOUT THIS COFFEE: NZ Exclusive Release We've imported 4 lots from Rafael Vinhal in Brazil and when we first cupped these, we couldn't believe what we were tasting. After chatting with Rafael about his innovative processing techniques, it became clear...