Kaffee ‘Blumen’, Honig-Typ / Coffee’Blumen’, Honey Process
‘Coffee Blumen‘ descritption and characteristics.
Roast: ‘FULL CITY‘.
Process: Semi-washed (Honey Type), initially an alcoholic fermentation and then a sun drying process while the fermenting process continues. It’s just fruit skin removal, but the pulp still remains.
Type and Varietal: 100% Arabiga: ‘Red Catuai’, and ‘Caturra’.
Single origin: Apante, Matagalpa, Nicaragua.
Single batch: from one farm lot only.
The Aftertaste: Strawberry, Almonds, Caramel, Chocolate, and Flowers.
Flavour: Strawberry, Almonds, Flowers.
EsquinaDeLosCafes presents Coffee Blumen:
ROASTED in origin in Matagalpa. Dieser Kaffee, wenn Sie fruchtige Noten haben, weil ihre Verfahren Wäsche ist nicht / NICHT CONVENTIONAL.
Café Blumen: A coffee I create for the German taste: Almonds, Strawberry, and Caramel.
The main idea was to taste like flowers so I dedicate myself into work in a semi-washed (Honig-Typ) process to influence the Coffee Seed with new notes. The particular varietal is Yellow Catuai and sometimes bits of Java, both varietals with high Flowery notes.
Semi-Washed Coffee Process .
The coffee is classified according to its process :
2-. Semi – Washed .
3-. No – Washed .
The mielado is called the semi-washed coffee , which only get depulped once (1 time), not 3 times as the conventional coffee (washed).
The issue to be corrected would be the possible distortion of Mielar concept which consiste into add HONEY to.
The semi – washing process after drying and contain sugars mucilage surrounding the parchment ( the shell and not the pulp, or the skin of the coffee fruit ) is that then is a honey surrounding the parchment ( the beige party then leads to remove coffee threshing ) .
Honey is the product of the drying process with the sun caramelize the sugars from the mucilage.
Café Blumen in Facebook
EsquinaDeLosCafes : Facebook : photos : Café Blumen