This coffee is an anaerobically processed Colombian lot from a notable producer, offering a chocolatey and dessert-inspired cup profile. The cherries are depulped and subjected to a Thermal Shock process after an anaerobic 72-hour fermentation with Lactobacillus, followed by drying and stabilization. The title “Tiramisu Cake” hints at its tasting profile and cup characteristics.
Origin
Colombia
Flavor Notes
Roast Level
—
Processing
Anaerobic Fermentation, Depulped And Dried, Thermal Shock
A specialty coffee roastery that offers a wide variety of single-origin coffees and blends, with a focus on freshness and highlighting the diverse flavors of different coffee-growing regions.
