Praline – xmas special

This coffee is made using the honey process, which begins with harvesting the cherries at their optimal ripeness. The cherries are placed in tanks to remove the less dense ones. They are then fermented for 48 hours in sealed tanks and pulped before being placed in sealed tanks.

Fermentation is carried out using the coffee’s own mosto, to which a special mixture is added. This blend combines glucose with a natural fruit extract. The free glucose binds to the coffee’s water, penetrating the bean and replacing water molecules with the fruit-infused sugar. This process imparts aromas to the coffee that are not naturally present.

The coffee is dried for approximately 8 days (depending on weather conditions). The coffee is laid out on concrete patios and turned every 4 hours to ensure even drying. Once the moisture content drops to 11%, the coffee is bagged and stored in a cool place until it is ready for export.

Filter Recipe
Grind size | Medium – Coarse
Ratio | 1:16
Dose | 18g
Water volume | 290g
Temperature | 94°C
Brew time | 3:00 Minutes
Number of Pours | 3

Espresso Recipe
Pressure | 9 Bar
Temperature | 94°C
Dose | 18.5g
Yield | 42g
Time | 30 sec

This coffee has been roasted for all filter and espresso brew methods, using the same roast profile. To find the method that suits your taste, check out our Brew Guides.