Basic Barista
Pacamara Thermoshock Double Ferment Micro Lot
Pacamara Thermoshock Double Ferment Micro Lot
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Sorte: Pacamara
Bauernhof: Granja Paraiso 92
Region: Cauca, Kolumbien
Prozess: Doppelte anaerobe Fermentation mit Hefe und Thermoschock
Verkostungsnotizen: Aprikose, Cola, schwarze Johannisbeere
Wilton Benitez war ein sehr beliebter Produzent und renommierter Kaffeeinnovator.
Wilton hält außerdem den unglaublichen Weltrekord für den längsten Kaffee-Fermentationsprozess aller Zeiten (satte 1440 Stunden).
Die Pacamara- Sorte ist eine Hybride aus der Pacas-Sorte und der Maragogipe- Sorte und ist eine Kulturpflanze mit mittlerem Ertrag, die sich am besten für den Anbau in höheren Lagen eignet. Die Kaffeesorte Pacamara ist bekannt für ihre saftige Zitrussäure, die in diesem Kaffee besonders präsent ist.
IT STARTS WITH THE BEANS
No matter how good your grinder, coffee machine or kettle is if you don't have high quality coffee beans you aren't going to have a good tasting coffee.
COMMON COFFEE PROCESSES
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WASHED PROCESS
TRY A WASHED COFFEEWashed coffees (aka wet process) use water to remove the coffee seed from the cherry. This has the least amount of contact with the fruit and has a clean and often creamy taste. Washed coffees are commonly known to carry more flavours from the origin, terroir and variety rather than the processing flavours.
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NATURAL PROCESS
TRY A NATURAL COFFEENatural coffees were popularised by producing countries that did not have as much access to water, this processing technique has since been adopted all over the world and tends to carry through a rich fruity flavour from the extended contact with the coffee cherries,
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FERMENTED
TRY A FERMENTED COFFEEThere are many coffees that fall into this third category of coffee processing, the most popular being Anaerobic fermentation and Carbonic Fermentation (CM).
Expect funky fruity notes and an intense alcohol / boozey taste