Cordillera Del Fuego Poids:1kg resulting in a distinctive profile

resulting in a distinctive profile with pronounced cinnamon notes

the region’s coffee harvest peaks from October to December

The beans then undergo a long

using heat- and pressure-resistant stainless steel tanks

and this mixture is heated

Cordillera Del Fuego Poids:1kg resulting in a distinctive profileThe process begins with a short, high temperature shock (around 70C) under pressure to caramelize the sugars in the mucilage, using heat and pressure resistant stainless steel tanks. The mucilagerich in sugars and pectins and collected during depulpingis added back (as a gel) to the coffee before fermentation, and this mixture is heated. The beans then undergo a long, gentler 84 hour fermentation, allowing the caramelized flavors to penetrate deeply,