The capsules are biodegradable and compostable, compatible with Nespresso machines.
Our mission is to offer all coffee lovers the opportunity to enjoy the vibrant aromas of a specialty coffee, easily and simply you can get a correct extraction every time at the push of a button.
Recommended preparation method:
– a 6.5 g coffee capsule with an infusion time of 12-14 seconds and a weight of 17 ml of coffee in the cup.
Region : Risaralda
Farm: Finca Milan
Farmer: JULIO ANDRES QUICENO
Processing : Culturing
Variety: Castillo / Caturra
Altitude : 1500 m
Notes : bananas, chocolate
The CULTURING or CO-FERMENTATION fermentation process is a fermentation technique created by farmer Julio Andres Quiceno in which fruits, aromatic plants and spices are used to ferment in combination with coffee and using bacteria and yeasts that generate metabolic processes resulting in unique sensory profiles.
CHOCO BANANA - mixed fermentation of coffee with fruit must (banana and pineapple) and microorganisms (Saccharomycetales) this fermentation is done with restricted oxygen for more than 140 hours. Drying: Sun-drying for 25 days and mechanical drying for 5 days.
