Colombian Vera Satos peach and plum/lactic acid bacteria fermented honey treatment

The owner of the manor's processing of Tabi Honey is based on past experience and adding innovative ideas to achieve it. The coffee cherries are soaked in lactic acid and fermented for 50 hours, then peeled and part of the pulp removed, but 40% of the pulp is still retained. They are placed directly on the terrace for slow drying so that the beautiful flavor of the coffee is not lost. Manor introduction: Brayan Smith inherited the art and passion for coffee from his grandfather and became the fourth generation of a coffee family. He had a deep love for coffee beans since he was a child, leading him to professional coffee cultivation. Over the years, Brayan worked hard to improve his understanding of the fermentation process, continuing to learn and fuel his passion. But his vision does not stop at the coffee farm; in addition to making his coffee taste better, he works hard in the local coffee association, hoping to allow each association member's coffee to have its own stage, and their hard work The fruits will receive due recognition and rewards. The above information is provided by the manufacturer Recommended brewing: Coffee beans: 20 grams Grind: medium grind Water temperature: 90 Water for coffee: It is recommended to use Jinche Boer water for better flavor performance, or you can use your own filtered water. Brewing method: 1. Pre-soaking water amount: 40 grams of water in a circle 2. At the 25th second: add 120 grams of water in a circle 3. At the 55th second: add 120 grams of water in a circle The overall brewing time should not exceed 2:15 seconds, and can be adjusted according to your own preferences.