DAY 11
THE PRODUCERS
This coffee is produced by 14 farmers from the village of Haupu. Haupu lies just north of Tatamailau Peak. This coffee is part of a small assortment from Café Brisa Serena, which began by training small, remote producers in farm management and processing, and is today a very skilled exporter, whose traceability of small producers is one of the best in the world. Coffee in Letefoho is not new. Coffee trees have been tended for decades, and due to the presence of very tall, vine-like Typica varieties, coffee is often harvested by leaning long wooden ramps against the trunk so pickers can access the sprawling canopy .
TREATMENT
After fermentation in small individual containers, the coffee is dried on raised beds and constantly sorted according to quality. Most current harvesting and processing standards come directly from CBS, which has helped establish specialized protocols and invested in improved processing equipment. The addition of drying structures, for example, has significantly improved farmers' ability to meet quality standards for moisture content and water activity.
PROFILE AND BOTANICAL VARIETY
Duracai Typica is a balanced and easy to enjoy coffee. This small batch from the village of Huapu in Ducurai is soft and silky, with a surprising amount of nuanced complexity. It has a clear lemony acidity and hints of lemongrass. Its elegant cleanliness and soft fruit tones will captivate you. Taste the touch of light raspberry, in addition to green guava and pomegranate stretching into a spicy and nutty note.
Good tasting !
DAY 11
THE PRODUCERS
This coffee is produced by 14 farmers in the village of Haupu. Haupu lies just north of Tatamailau peak. This coffee is part of a small assortment from Café Brisa Serena, which began by training small, remote producers in farm management and processing, and is now a highly skilled exporter, whose traceability of small producers is one of the best in the world. Coffee in Letefoho is not new. The coffee trees have been tended for decades and, due to the presence of very tall, vine-like Typica varieties, coffee is often harvested by leaning long wooden ramps against the trunk so that pickers can access to the sprawling canopy.
TREATMENT
After fermentation in small individual containers, the coffee is dried on raised beds and constantly sorted according to quality. Most of today's harvesting and processing standards come directly from CBS, which has helped establish specialized protocols and invested in improved processing equipment. The addition of drying structures, for example, has greatly improved farmers' ability to meet quality standards for moisture content and water activity.
BOTANICAL PROFILE AND VARIETY
Duracai Typica is a well-balanced coffee that's easy to enjoy. This small batch from the village of Huapu in Ducurai is smooth and silky, with a surprising amount of nuanced complexity. It has a clear lemony acidity and notes of lemongrass. lemongrass. Its elegant cleanliness and sweet fruit tones will bewitch you. Taste the touch of light raspberry, plus green guava and pomegranate stretching to a spicy, nutty note.
Enjoy!
Follow this link to see how to prepare this coffee
https://en.brulerieduquai.com/blogs/brulerie-du-quai/calendrier-avent-methode-filtre-espresso
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