Description

Limoncillo

Apple – Cane sugar – Maple syrup

Description

he Mierisch family has a long history of high quality products.
This coffee takes its name from the limocello plant (a small variety of lemon) that was already present in the finca when it was bought by the Mierisch family in 1930.
After being harvested by hand and perfectly ripe cherry, this coffee is left to rest for 48 hours inside an oxygen-free steel tank in a room at a temperature controlled between 6 and 10 degrees.
After this operation the cherries are deposited on african beds for about thirty days and kept continuously on the move to avoid the formation of mold and yeast until they reach a humidity level of 12.5%.
The advantage of not having oxygen during fermentation is that it makes the acidity unique, combined with the temperature regulation allows not to create over-fermentations ruining the sensory profile
The cup is presented with a fine and elastic cream, the smell a hint of fruit in particular apple, the taste is enhanced by the incredible sweetness given by the processing with distinct notes of cane sugar and maple syrup.