NASAWESX - Forest Coffee
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NASAWESX
This coffee profile is done by removing mechanically all of the fruit flesh from the coffee bean before the beans are dried. Removing the fruit flesh is done with a machine called depulper. After depulping, the beans are put in a water tank, where the fermentation process will remove the remainder of the fruit flesh.
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
Tolima
Variety
Blend (Colombia, Castillo & Caturra)
Altitude
1.920 MT
Washed
This coffee profile is done by removing mechanically all of the fruit flesh from the coffee bean before the beans are dried. Removing the fruit flesh is done with a machine called depulper. After depulping, the beans are put in a water tank, where the fermentation process will remove the remainder of the fruit flesh.
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
Nasawesx Tribe
Regional
This coffee comes from one amazing group coffee farmers from the Nasawesx Tribe in the south of Tolima, in the region of Tierradentro! For this project, we build an easy 24 hours fermentation protocol, in which all the farmers depupled and ferment their coffees in their own farms. After the coffee has gone through the fermentation, it´s taken down to a solar dryer where all the coffees are dried together to accomplish a more homogeneous profile and control the moisture levels of all the lots, which are then stabilized in grain pro bags for 25 days before being milled.
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