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with a citrusy note that evokes orange zest
Who it is aimed at Would you like to further improve your sensory technique in the world of coffee
Questo corso approfondito esplora tecniche complesse e ti insegna a ottimizzare ogni aspetto del processo per ottenere risultati eccellenti
stainless steel support for even pressure and high-temperature resistant glass
devised and implemented a new processing method: adding wine yeast—specifically from the famous Monterossa winery in the Franciacorta region—to the pulp of our coffee cherries
MARCELINO CHINGUEL - PERU FLAVOR_Floral with a citrusy note thatWhy you might like it A wonderful Peruvian coffee that takes you by surprise: an initial burst of acidity thats anything but subtle, clearly evoking the sensation of citrus, particularly orange. Medium body and a creamy mouthfeel are the main characteristics of this coffee. The flavor profile then evolves toward sweetness, with notes of brown sugar, almond, and ripe, almost dried fruit, such as figs. The finish offers a decidedly pleasant and
