Rohkaffee - Kolumbien - La Sirena - Castillo - Osmotic Dehydration Blueberry - Gewaschen - Co-Fermentation komplex Aromas of intense cocoa nibs
Description
Aromas of intense cocoa nibs
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followed by long lasting wine notes
Rohkaffee - Kolumbien - La Sirena - Castillo - Osmotic Dehydration Blueberry - Gewaschen - Co-Fermentation komplex Aromas of intense cocoa nibsApricot and cocoa aromas. The taste is delicate with notes of apricot, plum and yellow fruits. Medium acidity with a long lasting aftertaste. Osmotic dehydration is an ancient method of drying fruits in liquids. Glucose sugar is combined with a natural fruit extract. The free glucose sugar binds the free water in the coffee, therefore penetrating the bean and replacing the water molecules with the fruit enriched sugar. This process brings flavors to
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