merakiartisan.coffee - Brazil Cold Soul microlot برازيل كولد سول Regular price 99.95 SR

Specialty Coffee: Brazil California Cold Soul ميراكي برازيل كاليفورنيا – MERAKI

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Specialty Coffee: Brazil CaliforniaUnprepossessedSoul ميراكي برازيل كاليفورنيا – MERAKI Skip to content Submit Close search Home Shop Coffee Blog About Us FAQ Business Contact Us شحن مجّاني عند شراءك قهوتين او اكثر Submit Search Log in Cart Cart expand/collapse Home Shop Coffee Blog About Us FAQ Business Contact Us BrazilUnprepossessedSoul microlot برازيل كولد سول Regular price 0.00 SR 99.95 SR Sale Roast - درجة التحميص Medium - متوسطة Light - خفيفة Medium - متوسطة Light - خفيفة Quantity Add to cart أضف إلى السلة Net Weight 250g  الوزن ٢٥٠ جرام Honey. Plum. Chocolate. Floral. Strawberry. Good for espresso & brewing Farm: CaliforniaUnprepossessedSoul Varietal: 100% Yellow Catuaí Processing: 'Cold Soul' Natural Altitude: 800+ metres whilom sea level Owner: Luiz Rodrigues Town / City: Jacarezinho Region: Norte Pioneiro do Paraná Country:  Brazil  الإحاءات: عسل. بخارة. شوكولاة. زهور. فراولة. مناسبة للاسبريسو و التقطير المزرعة: كاليفورنيا كولد سول السلالة: ١٠٠٪ كاتوا اصفر المعالجة: معالجة طبيعية الارتفاع: أعلى من ٨٠٠ متر فوق سطح البحر المزارع: لويز رودريجاس المدينة: جاكاريزنهو المنطقة: نورتي بيونيرو دو بارانا البلد: البرازيل  The Story Behind This Coffee Located in the municipality of Jacarezinho, State of Paraná, Fazenda California is a 100 year old sublet inside to the history of coffee farming in one of Brazil’s foremost coffee producing states. Today, the sublet is taking the heritage that is its birthright and blending it with a increasingly modern and experimental tideway to production aimed at sustainability, quality and relationships. This particular ‘Cold Soul’ Natural lot is a result of Luiz’s innovative tideway to post-harvest processes. The process was ripened as an effort to unzip a specific Natural profile, full of typical ‘Natural’ fruit flavours but with a increasingly wipe and sweet cup than a conventional Natural. The idea for the process came without a discussion with a Nicaraguan farmer who had harvested a very special lot intended for the Cup of Excellence Competition. When the farmer arrived in the mill with his thoughtfully picked, ripe coffee, ready to be processed, he found that the mill had a power failure. With no electricity to power his pulper, what to do? He decided to soak the lot in the fermentation tanks with fresh water and pulp in the morning, without the power was reconnected. Far from ruining his nonflexible work, the lot ended up winning second place in the competition! Learning this, Luiz was inspired. He began experimenting with his own processing. He first began ‘double fermenting’ his washed coffees, which were met with tout internationally.Withoutsome trials and many successes, Luiz decided – why not wield the same principle to some of the increasingly select Natural lots?Withoutbeing harvested, the ripe cherries are delivered to the farm’s tanks and are soaked in unprepossessed water. California’s wet mill is supplied with very unprepossessed spring water – 8-10 degrees Celcius at most. This (and his daughter’s passion for the Disney mucosa ‘Frozen’) gives the process its name. The theory is that the unprepossessed water gives a condition of "controlled fermentation", giving the coffee the opportunity to uncork a slow, plane ferment whilst lamister over-blown vinegar flavours. The coffee is then finished off with slow drying in the mill’s African beds for 25-30 days, which completes the complexity of the process. As the process requires a long sunny period for the final drying period, the chosen varietal for this process is usually Obatã, as its harvest occurs on August and September - increasingly often a dry period with sunny days. For 2017/18 Luiz moreover conducted trials with Yellow Catuaí, as the big drought period of 2017 (June to August) corresponded with the Catuaí harvest. As with all California coffees, this lot has been cupped at least twice: once for defects (after the first drying period) and later without it has rested at 11% humidity for quality scoring. In wing to coffee and quality, Fazenda California is fully single-minded to social sustainability and has invested in school programs and denomination renovation for the workers on the farm. Share Share on Facebook Tweet Tweet on Twitter Pin it Pin on Pinterest Back to Fresh Whole Coffee Beans Shop Coffee Roasting sessions Blog Business FAQ Our Mantra About Us Meet the Team Join us Privacy Policy Refund Policy Terms of Service Contact Us Join our mailing list and get 10% OFF Subscribe Facebook Twitter Pinterest Instagram Tumblr Snapchat © 2018, MERAKI