Region: Hererra, South-Tolima
Variety: Wush Wush
Processing: Experimental, Anaerobic*
*The first stage is an 80-hour controlled temperature anaerobic fermentation that is between 19 and 23 degrees Celsius.
The second stage is a 48-hour temperature and pH controlled aerobic fermentation. This practice was borrowed from the ancient knowledge of Yemeni coffee producers who use similar methods for their production.
After the completion of the fermentation stage, the coffee is dried in the sun in the GreenHouse on African beds. During this process, airflow is adjusted to control relative humidity and temperature. This temperature never exceeds 37 degrees Celsius.
The drying process takes about 25 days and once the coffee reaches 11% moisture it is packed and ready to ship.
The principles of creating blends and approach to coffee roasting brought victory at the World Coffee Roasting Championship 2019
Ingredients : / Ethiopia Natural / Colombia / Costa Rica
Taste: apricot, caramel, dark grapes
2 bags of 100 grams whole coffee beans per month. Subscription period is 3 months.
1. Please select delivery method.
2. An email will be sent two weeks before to nofity delivery.
3. We offer flexibity to customer to skip receving coffee in certain month(s) within 6 months. Please reply by email with special request.
One pack holds 12 capsules, each capsule is used to treat a one gallon container of distilled or reverse osmosis (RO) water.
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