This coffee was produced on the San Carlos Farm by Alfred, Annette and their 40 full-time employees.
No step in the processing of this coffee has been overlooked. The coffee cherries were carefully sorted, pulped with vintage vertical pulpers, slowly fermented for 48 hours in cold spring water, then washed twice in 48 hour soaks.
After drying in the sun, the green coffee beans were then decaffeinated in Canada without chemicals using the "Swiss Water Process" method.
Pomme, raisin vert, caramel
Bourbon et Typica
Lavé - Décaféiné naturellement avec le "Swiss Water Process"
Alfred Klein & Annette Schnippenkoetter | Finca San Carlos
1300m - 1800m
Unión Juárez, Chiapas, Mexico
Dose (g) : 40g
Temp. Infusion (F) : 200F
Qt d’eau (ml) : 640ml
Ratio (café/eau) : 1:16
Durée totale (min) : 4:00 min