Specialty Coffee: Finca Chelín Geisha

$523
$523
Agotado
finca chelín geisha
café más especial
mapa specialty geisha
specialty geisha contexto
candelaria loxicha, oaxaca
parte trasera geisha
finca chelín geisha
café más especial
mapa specialty geisha
specialty geisha contexto
candelaria loxicha, oaxaca
parte trasera geisha

Specialty Coffee: Finca Chelín Geisha

$523
$523
Agotado

Our most special coffee yet. Limited production Geisha coffee beans, grown under unique conditions in Candelaria Loxicha, Oaxaca by Enrique López.

Productor: Enrique Lopez
Finca: Chelín
Origen: Candelaria Loxicha, Oaxaca
Variedad: Geisha
Tueste: Medium
Fecha de Tueste: December 31, 2024
Proceso: Hydronatural Wash
Altura: 1500a 1800 msnm
Size: 250 g
GuÍA DE MOLIDO

GuÍA DE MOLIDO

En Grano Entero:
Sin moler. Si ya tienes molino te recomendamos esta opción.
Molido Fino:
Para Cafetera de Espresso y Cápsulas Rellenables tipo Nespresso.
Molido Medio Fino:
Para Cafetera Italiana, Aeropress y Cápsulas Rellenables tipo Dolce Gusto.
Molido Medio:
Para Cafeteras de colar o V60.
Molido Medio Grueso:
Para Cafetera Percoladora o Chemex.
Molido Grueso:
Para Prensa Francesa; especial para preparar Cold Brew.
In Grain
  • In Grain

El envío se calcula al momento de pagar, gratis en compras mayores de $840 MX

Llegamos a cualquier parte de México

Cafés de especialidad edición limitada

Métodos de pago 100% seguros

TOSTADO A LA LEÑA

Café tostado en leña de mezquite; este proceso hace que resalte sus notas y sabor. No cualquier leña, no cualquier café.

SENSORY PROFILE
Floral Jasmine, Bergamot, Lemongrass, Apple, Pear, Mandarin, Mango, Guava, Cane Sugar, Grapefruit, Eureka Lemon, Blood Plum.
DESCRIPTION

We proudly present our most special coffee to date: Specialty Finca Chelín Geisha . Discover its unique process:

Only the ripe cherries are cut, placed in a basin of water and the floating matter is removed. The water is then removed and the cherries are left to rest overnight. The next morning they are pulped and taken to the patio for 2 days in direct sunlight and 1 day under shade netting.

That afternoon, the coffee is returned to the wet mill and the cherries are placed in rotoplas with a little water to rehydrate the cherries. The next day, the pulp is removed and the coffee is placed in a drum for Carbonic Maceration for 48 hours.

It is then washed and taken to the patio to begin drying for 3 days in direct sunlight. Afterwards, it is moved to an ecological drying module with African-type beds for approximately another 25 days.