Over deze koffie
Panela Sticky is one of our all time favorites to hit the Exceptional category!
After arriving in Quindio and completing the initial 24-hour fermentation, the cherries are pulped, then put into closed tanks in order to have another 24 hours of anaerobic fermentation. After this the coffee is washed and rinsed before it is put into a dry closed tank for another 24 hours of fermentation, then washed and rinsed again, followed by drying on raised beds. Here the coffee has a long slow dry that takes around 40 days under shade.
The results are intense sweetness that we cannot get enough of! Anaerobic double fermentation tasting like pineapple, white tea and marzipan!
