Standout - Colombia Alejandra Muñoz & Jhonatan Gasca’s Zarza - Filter Roast 250g

The Process:

• 1. Collection and Selection: 100% ripe cherry selection.
• 2. Oxidation: 24-hour oxidation process.
• 3. First Anaerobic Fermentation: 24-hour fermentation in plastic bags.
• 4. Depulping: Using a depulping machine.
• 5. Second Anaerobic Fermentation: 32-hour fermentation in plastic bags.
• 6. Thermal Shock: To remove mucilage.
• 7. Washing: Using spring water to remove impurities.
• 8. Drying: Depending on the weather, drying takes a maximum of 8 days, with regular turning for homogeneity.

• Taste description: Let’s dive into the aromatics of orange blossoms and intense florals. This coffee offers an extremely sweet and elegant cup with vibrant flavors of apricot, gooseberry, and a finish reminiscent of Austrian Riesling.