Even more Competition!
In the coffee circus, we have our games – I’m taking this coffee to one of them.
We focus on sport – our roaster Dawid competing in the Brewers Championship and we decided to choose beans that will allow him to achieve the level of highest competitiveness. Here it is!
We were delighted with its acidity, character, and velvet body!
These are really interesting beans, straight from the highest place in the Cauca region of Colombia.
The coffee was harvested by hand at the peak of its maturity. Immediately after picking, the whole cherries were sealed for anaerobic fermentation for 24 hours and then in Grain Pro bags for another 90 hours. This resulted in the formation of lactic acid, and it is it that affects the interesting acidity of this coffee and its velvety body.
