Over deze koffie
We’re thrilled to introduce Hector’s coffee for the very first time!
This lot begins with Hector carefully handpicking the ripest cherries, allowing them to rest overnight in the hopper before de-pulping the next morning. The wet parchment is then placed in GrainPro bags to ferment for 48 hours, followed by a wash and thorough draining.
For drying, Hector has developed a unique method: the coffee is first dried in a mechanical silo at a controlled temperature of 20°–30°C for 24 hours. It is then stabilized in sealed GrainPro bags for an entire week. Finally, the parchment returns to the silo for an 8-hour final drying session, reaching the ideal 10% humidity.
Expect vibrant notes of mango, peach, and jasmine, complemented by a juicy mouthfeel.
