Latif. Nicaragua, Byron Corrales, HNY
$ 19.25 – $ 127.00
Juicy & fruity
Specific coffee origin traceability below.
Current notes – apricot, black currant, cream soda
Currently – Nicaragua, Byron Corrales
Byrons process is very precise, and detailed. Picked at 21-25 brix degrees, then pulped by machine by hydro electricity from a natural spring (no actual water is used). Fermented in sealed barrels semi-anaerobically for 8 hours. Dried on raised beds for 21-25 days, with enough space to have the point of a finger fit in between to avoid the coffees from sticking and bunching up. Targeting a 12.38% moisture, then bagged in parchment for 30 days then milled. And finally rested for another 15 days. A 45 day process.
1450m / honey process, maracaturra varietal, Imported by Ryan @ La Finca distribution, Harvested 2020 spring