Fiftybeans - Colombia Orange fruit

Product detailed description

How it tastes:

Like peaches, orange stone fruit and candy.

Processing:

Sebastian first removes the skin from the coffee cherries and puts them in plastic barrels for 48 hours. This step, called oxidation, serves to kick-start the fermentation process, which improves the coffee's reaction to the next processing steps. He then adds dried peaches and apricots to the cherries and leaves the mixture to ferment for another 48 hours in sealed barrels. After this time, the barrels are opened and the coffee is spread out in thin layers on the drying patios, where workers turn it over periodically to ensure that the drying process is even.

After approximately 10-14 days, the cherries are stripped of their pulp and processing is almost complete. Then, after about two weeks, the coffee is taken to Vertical's dry mill where the parchment is removed, any impurities are sorted out and the green coffee is vacuum packed and ready to be sent to our roasting plant.

What it's good for:

A great choice for Hoop, Pulsar, V60, batch brew, Aeropress or other filtering gadgets.

Barista Recommendation:

For the best taste, pour water at 100°C over the coffee. Higher temperatures due to possible "burning" of the beans is a myth. We roast it at 600 °C, so you have no way to "burn" it. At all times, use filtered or bottled water with alkalinity in the 60-80 ppm range.

Good to know:

For filter coffee, always use beans no earlier than 7 days from the roasting date. After the 1st opening, allow the package to air out for at least 4 hours before preparing the coffee. This will prevent unwanted bitter notes in the taste.

Package contents:

The package contains roasted Arabica coffee beans in the selected quantity.