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Dak Coffee Roasters

Candy Crush, Colombia

Candy Crush, Colombia

Regular price $42.00
Regular price Sale price $42.00
Sale Sold out

200g

Not sure where to start with this one...a crazy coffee from producer Edwin Noreña based in Quindio, Colombia. Expect clear notes of strawberry lollipop, bubble gum & dulce de leche. For this particular coffee, our filter & espresso roast is exactly the same as it performs fantastic for both.

Strawberry Lollipop
Bubble Gum
Marshmallow
Dulce de Leche
Mossto Carbonic Maceration, Caturra
Altitude of 1900m


Edwin Noreña has developed a different processing technique for each of the special coffees grown at the Finca Campo Hermoso farm, and they are all definitely noteworthy. All profiles we are importing this season, follow the same process and include 2 fermentations. The cherries are harvested above 23 degrees Brix before getting soaked in water for 4 hours. The initial fermentation begins with a carbonic maceration for 72 hours with mossto (the juice made by compressing coffee cherries). Following that comes another 72 hours of carbonic maceration fermentation for 72 hours with mossto and fruits. The coffee is then sun-dried on African beds for 25 days until the humidity reaches 10.5%. Finally, the coffee undergoes humidity stabilization for 8 days inside a warehouse, and is then stored in grain pro bags.

 

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