Brazil Vinhal Lot#16 Triple Fermentation Washed FILTER Size:1 Kilogram The drying process

The drying process

They had to learn how to tell ripe and unripe cherry apart

The following season was a difficult one for farmers in the Nyamasheke region due to the convergence of a periodic low cycle and a severe hailstorm that lowered production by 40%

she worked for several years as a coffee quality analyst in the department of Cauca

Brazil Vinhal Lot#16 Triple Fermentation Washed FILTER Size:1 Kilogram The drying processOrigin : Brazil Region: Cerrado Mineiro Altitude: 980 meters above sea level Producer: Rafael Vinhal Variety: Topazio Process: Triple Fermentation Washed Tasting Notes: Clean, light and delicate with notes of lemongrass, florals, grape, limencello and tropicals. Processing details: 1. Mechanical harvest 2. Washed to select ripe cherries 3. Dry anaerobic fermentation 56 hours 4. Thermal shock 5. Depulped 6. Anaerobic fermentation with water 120 hours