The fully ripe, red cherries are put through a unique sun-drying method involving flotation and washing, followed by extended low-temperature anaerobic fermentation and further drying. The prolonged low-temperature fermentation naturally enhances the coffee’s wine-like aroma, complemented by cocoa and tropical fruit notes, delivering a refreshing and sweet taste.
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Farm:Chiliarch Coffee Estate
Region: Puer, Yunnan
Variety:100% Arabica (Catimor)
Altitude:900- 1300M
Process:Long fermentation Natural
Roast Profile:Medium
Notes: Tropical Fruit, Wine, Chocolate
Suitable for: Pour Over, Moka Pot, French Press, Cold Brew
Bean: Water Ratio:
Hot Brew: 1:15-18
Cold Brew: 1:10
Water Temperature: 91℃
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