YELLOW DIAMONDS
YELLOW DIAMONDS
Las Lajas micro-mill has a separate processing line for their organic farms. To achieve the Yellow Diamond process, the coffee is initially pulped and left with 100% of the mucilage.
It is transferred to an anaerobic fermentation tank immediately after the depulping, where it will rest for about 84 hours.
After the fermentation period, the coffee is moved to raised beds to complete the drying for 15 to 20 days.
Regular price
€24,00
per
Weight:
Pickup available at Kanso Coffee Lab - Munich City Center
Usually ready in 2 hours
Specifications
Specifications
Origin
Costa Rica
Region
Central Valley
Altitude
1,450 MaSL
Process
Yellow Diamond
Farm
Finca Las Lajas
Producer
Francisca & Oscar Chacon
Varietal
Catuai, Caturra
Notes
Peach, Pear, Quince, Mamey Sapote, Caramel