MILKY CAKE | COLOMBIA | therm. shock washed

This profile was developed exclusively with Cata Export and Diego Bermudez. The Castillo cherries were subjected to an anaerobic fermentation of 48 hours at 20 degrees Celsius. The coffee is then thermally shock washed. The beans are then dried in a controlled manner for 34 hours at 35 °C and a relative humidity of 25% until they reach a grain moisture content of 10-11%.

Dak Coffee Roasters is based in charming Amsterdam and was founded by Louis-Philippe & Veronique. They are from Montreal, Canada. They select beautiful and unique coffees and roast them carefully to bring out the best flavors they have to offer. They always have a selection that includes some unusual and experimental coffees in addition to the classic varieties. There is always something there that is interesting to us.