Rohkaffee - Kolumbien - La Sirena - Castillo - Osmotic Dehydration Cosmic Spice - Gewaschen - Co-Fermentation Ursprungsreise When the coffee has reached

When the coffee has reached a residual moisture content of 10-11%

but later switched to other varieties such as Colombia and Castillo

Notes of vanilla

Processing methods

Rohkaffee - Kolumbien - La Sirena - Castillo - Osmotic Dehydration Cosmic Spice - Gewaschen - Co-Fermentation Ursprungsreise When the coffee has reachedMedium acidity with a long lasting aftertaste. Osmotic dehydration is an age old method for drying fruit in liquid. Glucose is combined with a natural fruit extract. The free glucose binds to the water in the coffee, thus penetrating the bean and replacing the water molecules with the fruit infused sugar. This process imparts aromas to the coffee that are not naturally present. Only natural ingredients are used. Variety: Castillo, Procedure: Honey