Rohkaffee - Kolumbien - La Isabela - Papayo - Natural CM 240h Weight:2.5kg The fermentation process with the
Description
The fermentation process with the bacteria and enzymes from the cocoa juice initiates the breakdown of bitter substances in the cocoa bean and the development of aromas
The cocoa mass brings intense
medium to high body
20 hectares
Jorge Isaza
Rohkaffee - Kolumbien - La Isabela - Papayo - Natural CM 240h Weight:2.5kg The fermentation process with theAromas of chocolate and cocoa nibs. Taste of vanilla, star fruit, green tea and ginger with light hints of chocolate and cinnamon. Malic acidity with medium body. Variety: Papayo Ombligon Procedure: Natural Farm name: La Isabela Bauer: Jaime Zuluaga Location: Quindio Nearest city: Armenia Farm size: 27 hectares Height: 1,400m Main Harvest: Oct. Dec. Commercial Certification: Humidity: 11% Cup Score: 87 Standard: EP Max. error rate: 8 35 The La Isabela
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