Aided by her sons Mateo and Gilber, for this borbon aji lot, Edilma first places the coffee cherries in airtight bags for 24 to 36 hours, then floats, and next, depulps. Thereafter follows a dry fermentation for 36 to 42 hours in closed drums. The fermentation/washing is completed with a light (almost half) wash. Drying is also super carefully managed: 8 to 10 days in the dryer under shade, then a further 10 days in the dryer with sun.
El Diviso Ombligon DECAF
Passport Specialty Coffee
similar flavour notes · same roast level · from the same region · similar flavour profile
El Vergel "Magnum Sidra"
Passport Specialty Coffee
same roast level · same variety · similar flavour profile
El Diviso Sidra Thermal Shock Anaerobic Washed
Passport Specialty Coffee
same roast level · from the same region · similar flavour profile