KOHI Micro-torréfacteur - Elias & Shady

Profile: BOLD

Tasting notes : Guava, Plum, Banana/Chocolate Bread

The Guava Banana coffee adventure begins with a rigorous selection of ripe red and yellow Caturra cherries, sourced from the renowned El Vergel estate in Fresno, in the Tolima region, and grown by producers Elías and Shady Bayter.

The cherries then undergo anaerobic fermentation for 48 to 60 hours, which allows them to develop a unique aromatic profile. They are first sun-dried on raised beds in a marquesina until they reach approximately 30% moisture.

They then undergo mechanical drying in circular dryers at a temperature below 45°C, until they reach a moisture content of 16% to 18%. After a pre-stabilization phase aimed at intensifying the flavors, the drying process is completed mechanically until the optimal moisture content is achieved.

The grains are then stabilized for 45 days in GrainPro bags to ensure maximum consistency and quality.

This natural anaerobic process, carried out with great precision, gives a coffee with a rich and complex profile, with notes of chocolate, plum, guava, red fruits, citric acidity and mandarin.

Guava Banana coffee embodies all the know-how and passion behind the transformation work, to offer a distinctive and memorable coffee experience.