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Bolivia Caranavi 玻利維亞 卡拉納維

Quantity: 225g

Green Grape. Candied Pineapple. Red Apple. Apricot.

Variety Red Caturra
Processing Natural
Region Caranavi
Altitude 1500masl
Roast Level Light Roast
Tasting Notes
Red apple and mandarin. Pomelo green tea aftertaste. Pomegranate acidity. Juicy body.

About this coffee :



After the coffee is harvested, it is manually selected on the farm and sent to the processing plant for processing. First of all, use a lot of water to rinse the foreign matter on the fruit and remove the floating beans at the same time. Then, the coffee fruit was exposed to the sun for 2 days to reduce the water activity in the fruit.

Next, the beans move to the shade of lower ambient temperature and stack the fruits to about 5-7 cm, and keep raking every 3 hours. After drying for about 10 days, put it in a mechanical dryer and dry at a constant temperature for about 5 days at a slow speed.

Because of the special processing method, the fruity aroma of this bean is obvious. The aroma of red apple fills the mouth after swallowing. The juice-like body ester still has a certain amount of refreshing and the sweetness is obvious.

Brewing Recipe : 

Brewing ratio 1 : 15
Ground coffee 15g
Total water 225ml
Water temperature 85ºc
Brew time 1.30-1.40 minutes
Roast Date 2nd of November 十一月二號