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Honduras | Ovidio Gomez | Catuai | Anaerobic 48/72hr | Espresso | 250g moccamaster then on Tuesdays ongoing

Honduras | Ovidio Gomez | Catuai | Anaerobic 48/72hr | Espresso | 250g moccamaster then on Tuesdays ongoingFarm: El Paraiso Region: Santa Barbara Elevation: 1650 masl Variety: Catuai Process: Anaerobic 48 72hr Notes: Apricot, vanilla, & brown sugar About: Wheres the machete at? This year Ovidio Machete Gomez produced his first anaerobically fermented coffees. Since it was his first time he carried out a number of experiments, fermenting different lots from 48 hours all the way out to 96 hours! This particular lot is the combination of his 48 and 72 hour

SKU: 21812920307 · From uqtrucking.com

4.8
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Description

then on Tuesdays ongoing

Region: Las Flores

due to the pressured brew method

25 litre Classic and Thermal

and a syrupy mouthfeel

Honduras | Ovidio Gomez | Catuai | Anaerobic 48/72hr | Espresso | 250g moccamaster then on Tuesdays ongoingFarm: El Paraiso Region: Santa Barbara Elevation: 1650 masl Variety: Catuai Process: Anaerobic 48 72hr Notes: Apricot, vanilla, & brown sugar About: Wheres the machete at? This year Ovidio Machete Gomez produced his first anaerobically fermented coffees. Since it was his first time he carried out a number of experiments, fermenting different lots from 48 hours all the way out to 96 hours! This particular lot is the combination of his 48 and 72 hour

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