Testing set Los Muertos
Do you like to travel all around the world? Travel with our coffee and find out how Ethiopia, Costa Rica, Mexico and Brazil taste.
The taste of Los Muertos Brasilia coffee is elegant and expressive with chocolate tones.
Los Muertos Ethiopia coffee has a full body with fruit tones of wildberries, citrus fruit and black tea.
Los Muertos Costa Rica is a great compromise between Brasilia and Ethiopia coffees. The mild acidity of coffee with the taste of almonds, honey and apples will enchant you.
Los Muertos Mexico is full chocolate, apples and brown sugar..
| Category: | Freshly roasted coffee |
|---|---|
| Velikost balení: | 75g |
| Acidita: | nízká, střední, vysoká |
| Typ kávy: | Arabica |
| Chuť: | Oříšková, Čokoládová, Karamelová, Ovocná, Citrusová |
| ? Země původu: | Afrika, Jižní Amerika, Střední Amerika |
| Cupping score: | 80-83, 84-86 |
COFFEE: Mantiqueira Mountains Pulped Natural Yellow Bourbon scr16+
TERRITORY: Carmo de Minas, Serra da Mantiqueira, BRAZIL
Species: Arabica
Variety: yellow bourbon
Attitude: 1 100 - 1 300 m
Harvest period: May - September
Process: Natural
Drying: Patios or african beds
Roast: City
Acidity: low
Taste profile: caramel, dark chocolate, roasted almonds, pears
COFFEE: 75g ETHIOPIA - GUJI - SHAKISSO JIGESA - FW - GRADE 1 - ORGANIC
REGION: SHAKISSO, GUJI, ETHIOPIA
Species: Arabica
Variety: JARC 74112, JARC 74158
Attitude: 2 200 - 2 250 m
Harvest period: November - January
Process: Fully washed
Drying: On african beds
Roast: City
Acidity: High (4/5)
Cupping Score: 86,75
Taste profile: Wildberries, black tea, citrus
COFFEE: 75g Costa Rica Hacienda Sonora Black Honey Catuai
TERRITORY: ALAJUELA, GRECIA, VALLE CENTRAL, COSTA RICA
Species: Arabica
Variety: Catuai
Attitude: 1 200 - 1 300 m
Harvest period: October - March
Process: Black Honey
Drying: Patios
Roast: City
Acidity: Middle
Cupping score: 84,25
Taste profile: Almonds, Honey, Apples, Hibiscus
COFFEE: 75 g MEXIQUE - VERACRUZ - LA ESTANZUELA - WASHED
TERRITORY: VERACRUZ, MEXICO
Species: Arabica
Variety: Sarchimor
Attitude: 1 100 m
Harvest period: November - March
Process: Fully Washed
Drying: Patios
Roast: City
Acidity: low
Cupping score: 83,5
Taste profile: Dark chocolate, brown sugar, apples, dried fruit
Eva
Olga Špátová
Marcela Horáková
Bedřich Svoboda
Michaela Beci
Monika Beníčková
Jitka Illkova
Milan Pokorný
Zuzana Krajčova
Jana Šmejkalová
Zdeněk Miška
Ivana Schlesingerová
Pavla Šmídová
Aneta z Los Muertos Coffee
(Administrator)
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