Origin
About this lot
Scandals and gossips This is a coffee from the “controversies” section – gossip media should write about it, but we will write it! Well, there are rumors about Mr. Diego in the Polish coffee world. There is a rumor that he didn’t allow special commissions for fermentation on his farm, and that baristas are disqualified for using his coffees at the championships. You don’t know what and who to believe anymore – a real carousel! This coffee didn’t give us peace, so we started an investigation. We asked the importer for a detailed description of the process, for maximum information, and apparently it looks like this: Anaerobic fermentation of cherries for 28 hours in tanks with relief valves at 19°C Coffee milling Anaerobic fermentation with coffee pulp for 40 hours at 21°C Washing, called “thermal shock”. First, the cherries are washed with water at 40°C and then with water at 12°C Control