CONCEPT COFFEE ROASTERS, FLORAL LEMON BRAZIL

Lemongrass, mint chocolate, chai

Origin: Brazil, Minaz Gerais
Variety: Topazio
Altitude: 1040 Masl Processing: Tripple fermented fully washed

Topazio is a cross between Red Catuai & Mundo Novo, its fruity, slightly citrusy, naturally sweet. Rafael processed it as a 3x fermented fully washed lot. After mechanical picking and sorting by floating, the coffee cherries were fermented aerobically “dry” for 56 hours. That is, in whole cherries free in the air. Then, to prevent the temperature from rising too much, the coffee was cooled rapidly with cold water a so-called thermal shock. A second fermentation followed for 196 hours the cherries were fermented anaerobically and also without water. After this time, there was another thermal shock and then dehulling. The third fermentation was also anaerobic, but this time in water for 120 hours. Finally, the coffee was centrifuged and dried for 21 days.