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Origin
About this lot
Thermal Shock Washed process by Diego Samuel Bermúdez.
Fermentation
48h anaerobic cherries + 96h mucilage anaerobic at 18°C
Awards
- Multiple coffee awards since 2015
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Thermal Shock Washed process by Diego Samuel Bermúdez.
48h anaerobic cherries + 96h mucilage anaerobic at 18°C