Que rico un cafecito
Buenas,
Café Kilapura: café de especialidad que transforma todas tus mañanas
Café Kilapura has a fragrance of Vanilla, Coffee Flower
and a marked aroma of Chocolate and Jasmine.
Final in rate: Blueberry and Amaretto flavor.
Citric and juicy medium acidity.
Dinos que lo quieres
Café Kilapura has a fragrance of Vanilla, Coffee Flower
and a marked aroma of Chocolate and Jasmine.
Final in rate: Blueberry and Amaretto flavor.
Citric and juicy medium acidity.
Good quality hot coffee daily.
Fermentation
controlled anaerobic
Each harvest is carefully treated with ripe beans just right, to be placed inside tanks with water, which are sealed for a lack of oxygen.
Here comes the magic
Coffee pulp (called mucilage) is broken down by yeasts and bacteria, which degrade substrates such as fructose. During the process these compounds are converted into sugars.
8O hours of fermentation
Nothing can go wrong: The temperature should be between 16 and 18 degrees, not one degree more or one degree less.
Fermentation
controlled anaerobic
Each harvest is carefully treated with ripe beans just right, to be placed inside tanks with water, which are sealed for a lack of oxygen.
Here comes the magic
Coffee pulp (called mucilage) is broken down by yeasts and bacteria, which degrade substrates such as fructose. During the process these compounds are converted into sugars.
8O hours of fermentation
Nothing can go wrong: The temperature should be between 16 and 18 degrees, not one degree more or one degree less.
Fermentation
controlled anaerobic
Each harvest is carefully treated with ripe beans just right, to be placed inside tanks with water, which are sealed for a lack of oxygen.
Here comes the magic
Coffee pulp (called mucilage) is broken down by yeasts and bacteria, which degrade substrates such as fructose. During the process these compounds are converted into sugars.
8O hours of fermentation
Nothing can go wrong: The temperature should be between 16 and 18 degrees, not one degree more or one degree less.
Fermentation
controlled anaerobic
Each harvest is carefully treated with ripe beans just right, to be placed inside tanks with water, which are sealed for a lack of oxygen.
Here comes the magic
Coffee pulp (called mucilage) is broken down by yeasts and bacteria, which degrade substrates such as fructose. During the process these compounds are converted into sugars.
8O hours of fermentation
Nothing can go wrong: The temperature should be between 16 and 18 degrees, not one degree more or one degree less.
Fermentation
controlled anaerobic
Each harvest is carefully treated with ripe beans just right, to be placed inside tanks with water, which are sealed for a lack of oxygen.
Here comes the magic
Coffee pulp (called mucilage) is broken down by yeasts and bacteria, which degrade substrates such as fructose. During the process these compounds are converted into sugars.
8O hours of fermentation
Nothing can go wrong: The temperature should be between 16 and 18 degrees, not one degree more or one degree less.
Kilapura coffee is a Bourbon Amarillo variety, Honey Yellow process
Fermentation
controlled anaerobic
Each harvest is carefully treated with ripe beans just right, to be placed inside tanks with water, which are sealed for a lack of oxygen.
Here comes the magic
Coffee pulp (called mucilage) is broken down by yeasts and bacteria, which degrade substrates such as fructose. During the process these compounds are converted into sugars.
8O hours of fermentation
Nothing can go wrong: The temperature should be between 16 and 18 degrees, not one degree more or one degree less.