CM W El Arbol Amber | Nicaragua
FLAVOUR NOTES : Sweet Caramel Aroma, Toffee, Passion Fruit and Sweet Melon
ALTITUDE: 1200 -1500 M
PROCESS: Carbonic Maceration
SUGGESTED USE : Espresso 21-90 days .
Carbonic Maceration :
In the Carbonic Maceration (CM) process, coffee cherries are picked perfectly ripe, hand sorted & floated to remove unripe and overripe cherries.
Washed CM Selection coffees are pulped before being placed in temperature and humidity controlled tanks flushed with Carbon Dioxide (CO2) to remove oxygen from the tank. After fermentation, the coffee is dried on African beds for 12-18 days before being stored to rest before dry milling.
Natural CM Selection coffees are placed in the tanks still in the cherry. After fermentation, the coffee is dried on African beds for 30 or more days before being stored and milled.