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BLACKCURRANT VELVET
$22.00
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Description
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TASTING NOTES Cinnamon • Nut • Warm spices This roast manifests in the mouth with a pinch of sweetened bitterness. It then transforms into a subtly pungent spice blend, leading to a warm finish. |
ROAST LEVEL
 This semi-light roast can be compared to a slow, deep caramelization that unfolds sweet notes, complementing a slightly developed bitter body.
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RECOMMENDED BREWING METHODS Filter • Percolator • French Press To highlight the strong potential of this coffee with sweet aromas, it requires a passive and rapid infusion. Despite a complex body, the filter method has the ability to extract its caramelized part without venturing into overly strong aromas. |
| BEAN SPECIFICATION
Origin: Ecuador Type: Arabica Variety: Bourbon, Caturra, Typica Altitude: 1800-2000 meters Plantation: In an ecosystem at the foot of mountains surrounded by fruit and native trees Cultivation: Permaculture Process: Washed Fermentation: Natural Drying: Sun-dried Specialty coffee cultivated in permaculture, in a wild state, in the heart of a nature reserve.This coffee supports a threatened ecosystem and grows without any chemical inputs. Nourished only by natural compost, it develops a deep and lively aromatic complexity. Below are some images of the place where it takes root. |
SPÉCIFICITÉS
CONSERVATION
Bien qu’elles soient faites à la main, ces tasses sont aussi résistantes qu’une tasse en céramique standard. Elles conviennent à un usage quotidien et peuvent aller au lave-vaisselle sans problème.
