Description
With the Fruity Ngorongoro, the Ngila farmer is trying something completely new: the coffee cherries were depulped and then fermented for 12 hours. Then the coffee was washed.
The pergaminos (green coffee beans from which the parchment skin has not yet been removed) were sorted again by hand and then covered and left to rest for 24 hours. This brewing time under tarps causes a special post-fermentation. The result is impressive: a stunningly fruity coffee!
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