JBC Coffee Roasters
El Paraíso Ginger Co-Ferment
El Paraíso Ginger Co-Ferment is a Piendamó. Cauca. Colombia, Double Anaerobic Fermentation. Co-Fermented with Ginger. Washed with Thermal Shock, Castillo coffee from JBC Coffee Roasters.
In stock 30+ days
Details
- Origin
- Piendamó. Cauca. Colombia
- Process
- Double Anaerobic Fermentation. Co-Fermented with Ginger. Washed with Thermal Shock
- Variety
- Castillo
- Producer
- Alex & Diego Bermúdez | Finca El Paraíso
El Paraíso Ginger Co-Ferment
El Paraíso Ginger Co-Ferment is a Piendamó. Cauca. Colombia, Double Anaerobic Fermentation. Co-Fermented with Ginger. Washed with Thermal Shock, Castillo coffee from JBC Coffee Roasters.
In stock 30+ days
Details
- Origin
- Piendamó. Cauca. Colombia
- Process
- Double Anaerobic Fermentation. Co-Fermented with Ginger. Washed with Thermal Shock
- Variety
- Castillo
- Producer
- Alex & Diego Bermúdez | Finca El Paraíso
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Description
Body: Satiny Acidity: Bright Producer: Alex & Diego Bermúdez | Finca El Paraíso Variety: Castillo Growing Elevation: 1960 Meters Processing: Double Anaerobic Fermentation. Co-Fermented with Ginger. Washed with Thermal Shock. Certifications: Single Variety Lot. Single Farm Lot. Region: Piendamó. Cauca. Colombia.
About JBC Coffee Roasters
- Location
- Wisconsin, United States
- Region
- North America
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