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Grade A is fermented a second time for 8 hours
The product is then baked in the kiln for tens of hours
with altitudes reaching 2
melon and cane sugar
About Origami:
Buttercream - Colombia Thermal Shock Castillo Papua New Guinea Grade A is fermented aNote: It tastes sweet with spices like our favourite deserts. We get cardamom, cinnamon, honey, pistachio and buttercream frosting. About The Producer: Diego is an absolute genius when it comes to methodology in coffee processing. Rather than using standard anaerobic fermentation tanks he uses precise bio reactors to ferment the product measuring everything from time, temp, ph, sugar content and microbial load. We have come to know Diego and Finca El