NARIÑO - Forest Coffee
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NARIÑO
Honey, Chocolate, Orange, Citric Acid, Almond, Caramel, Brown Sugar, Stone Fruit, Panela, Plum, Black Currant, Herb-like, Apricot, and Chocolate notes.
Honey, Chocolate, Orange, Citric Acid, Almond, Caramel, Brown Sugar, Stone Fruit, Panela, Plum, Black Currant, Herb-like, Apricot, and Chocolate notes.
Spot
Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK
Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK
REQUEST SAMPLE
INFORMATION
PROCESS
HISTORY
Origin
Nariño
Variety
Blend
Altitude
1.600 MT
Washed
The process for this project consists of a short fermentation of 24 hours in mucilage on each of the producers involved and then washing the coffee to be taken to a drying patio where all the coffee is dried together and also homogenized to have a more consistent profile. Afterward, the coffee is stabilized for 15 to 25 days before being milled.
1. BEFORE THE PROCESS
2. PRE- FERMENTATION
PROCESSING PHASE
3.1 KOJI PROCESS
3.2 ANAEROBIC PROCESS
3.3 AEROBIC PROCESS
3.4 CARBONIC MACERATION
3.5 MOSTO PROCESS
DRYING PHASE
4.1 MECHANICAL DRYING
4.2 SUN DRYING
5. AFTER THE PROCESS
Nariño Producers
Regional
LOOKING FOR MORE OPTIONS?
PANELA STICKY
Typica La Roca
Yellow La Roca
Fruity
CREAMY PINK
SIDRA KOJI
JUICY PASSION FRUIT
JUICY BERRIES