Kaffee | Single Origin

La Bélgica

El Salvador
La Bélgica
This coffee is a great example of the effects of processing on
coffee. Altitude has a great affect on how a coffee tastes.
Higher altitudes are cooler and coffee cherries take longer
to mature. On the other hand lower altitudes are warmer
and coffee cherries ripen faster. Ernesto Samayoa’s coffee
was grown at 950m which is low for arabica. The implementation
of special processing helps the coffee gain its complex cup
profile. The anaerobic natural process used for this coffee fer-
ments coffee in the cherry in an oxygen free environment
for a number of hours. The coffee is then dried on raised beds. 
This coffee is very fruity, a great allrounder and is ideal for filter, espresso, and especially a dessert-like cappuccino.

CHF 17,00 als Abo verfügbar