5.00(3)
This lot of Caturra coffee underwent Nitro Washed processing. Freshly harvested coffee cherries were first fermented in bags for 10–12 hours. The fermented coffee was then pulped and fermented for another 10–12 hours in a plastic tank with the mucilage still attached. The coffee was then fermented for 4–6 days in a sealed bioreactor with added yeast and nitrogen before finally being sun dried for 15–20 days.
Show moreReviews(3)
5.00(3)
1093 roasts rated, avg score of 4.28
5.00 - Average
5.00 - Aroma
4.50 - Finish
5.00 - Flavor
4.50 - Acidity
4.50 - Balance
Cupping Method:3x pourover, 18:1, 196F. This coffee was part of Leaderboard, and I scored all 9 points guessing that it was a Colombian co-ferment since that's where most of this experimental type processing is coming out of.
403 roasts rated, avg score of 4.32
5.00 - Average
5.00 - Aroma
133 roasts rated, avg score of 4.25
5.00 - Average
5.00 - Aroma
5.00 - Finish
5.00 - Flavor
5.00 - Acidity
5.00 - Balance
Cupping Method:Vietnamese drip, cream with no sweetener
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