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THE PROCESS — Controlled Anaerobic Fermentation with Extended Drying
The sugars in the retained mucilage make the parchment sticky and prone to over-fermentation if not monitored carefully
Region: Southern Tolima
Flavour Notes: Banana
Farmers contributing to this lot cultivate their plots organically
Three Marks Coffee - Santa Clara - Natural Yellow Catucaí | Brazil The Dual Boiler THE PROCESS — Controlled AnaerobicBrazil Paulo Afonso de Resende, Fazenda Santa Clara, Yellow Catuca (Natural) Tastes Like Almond Apricot Vanilla DETAILS Producer: Paulo Afonso de Resende Farm: Fazenda Santa Clara Region: Oliveira, Campo das Vertentes, Minas Gerais, Brazil Varietal: Yellow Catuca Process: Natural Altitude: 1100 MASL Harvest: December 2024 January 2025 Size: 250g INTRO Paulo Afonso de Resende grew up in the Minas Gerais countryside, watching his father work the land
US$ 349.50
US$ 17.90
US$ 45.00
US$ 324.50
