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Peru, San Pedro CARB MACERATION

Peru, San Pedro CARB MACERATION

Region: Cajamarca
Producer: Segundo Firmin Cordova
Process: Carbonic maceration
Variety: Caturra / Catuai / Colombia
Notes: Strawberry, pineapple, banana

Carbonic maceration is a term lifted from the wine industry where whole grapes are fermented. The main thing that differs from anaerobic is that in carbonic maceration the cherry is not pulped and is left in tact like a natural. The cherries are placed in a seal tank for 15 hrs & closely monitored so that the PH level does not go lower than 3.8 & the temperature does not exceed 23 degrees. This forward thinking coffee definitely deserves a spot in our White Label!

14.00 EUR