Brazil - Capadocia

Brazil - Capadocia

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Tasting notes: Complex, milk chocolate, nutmeg

Process: Anaerobic natural

Score: 87

Roast style: Espresso


Capadocia #1 by Augusto Borges Ferreira

This lot from Augusto has had the cherry fermented in tanks for 72 hours before being dried on the patio for 10 days and then dried in the drying box for 10 days. The drying box is where warm air is driven up through the cherry to be able to maintain a stable drying temperature throughout the drying period.