Discovery 2020

Discovery 2020

15.00 CHF25.00 CHF

Anaerobic fermentation. This coffee will surprise you with its refined notes. Yimi Espinoza the producer has used a controlled fermentation technique called ANAEROBIC. This means that the coffee is treated with a 72 hour maceration in barrels without contact with oxygen. Drying in the shade for 5 days. The final drying is done in African beds.

Aromas of your coffee: floral notes, honey, orange and cocoa.
Body: juicy.
Acidity: refined citric and sweet.
Roasting: –
Altitude: 1’700 to 1’800 m.
Place of origin: Pasco, Pozuzo, Peru.
Producer: Yimi Espinoza

SKU: CAFE-06 Category:

Yimi Espinoza, a 26 year old who loves to experiment with coffee. Producer of specialty coffee. He comes from a family of coffee growers, dedicated to coffee for 20 years

Place of origin: Pasco, Pozuzo, Peru.
Altitude: 1’700m – 1’800m
Plantation size: 7 hectares
Production method: Anaerobic fermentation for 72 hours. Drying in the shade in African beds for 5 days
Coffee varieties: CATUAI (100% Arabica)
Aromas: Floral, honey, orange and cocoa notes.
Acidity: juicy.
Body: refined citric and sweet.


, , , ,


, ,