Ecuador Sidra Anaerobic Washed Experimental Microlot

Ecuador Sidra Anaerobic Washed Experimental MicrolotOrigin: Ecuador Region: Olmedo Variety: Sidra Elevation: 1800 MASL Processing: Anaerobic Washed Harvest: 2024 Roast Level: Medium Light Roast Flavour: Berry . Lychee . Purple Flowers . Caramel Degas Flavour maturation period: Roasted coffee beans (Coffee) take two to four weeks resting after roasting, filter roast(medium light to medium roasting) and espresso roast(medium dark to dark roasting), basically the darker the roasting the longer the time

Origin: Ecuador
Region: Olmedo
Variety: Sidra
Elevation: 1800 MASL
Processing: Anaerobic Washed
Harvest: 2024
Roast Level: Medium Light Roast
Flavour: Berry .  Lychee . Purple Flowers .  Caramel

Degas / Flavour maturation period:

Roasted coffee beans (Coffee) take two to four weeks resting after roasting, filter roast(medium light to medium roasting) and espresso roast(medium dark to dark roasting), basically the darker the roasting the longer the time needed.  Degassing aims to letting excessive carbon dioxide (byproduct from chemical reactions during coffee roasting) out from the roasted coffee beans for better extraction and brewing results.  During the period of time, the flavours of the Coffee will be maturer as well.  Drink within 3 months from the roasting date, and before someone else does.

Order fulfilment:

We fulfil the order within 72 hours from the ordering time and ship coffee beans within one week from the roasting date. 

養豆/風味熟成時間：

咖啡烘焙成熟豆後需要二至四星期養豆/風味熟成，手沖（中淺）烘焙到意式（中深到深）烘焙需時不同，烘焙度越深，需時越長。熟成後的咖啡風味會更突出，沖煮時的萃取率也相對提高。建議咖啡烘焙日期起三個月內享用，及在其他人喝掉前飲用為佳。

配送日期:

我們在收到訂單後72小時內安排配送，配送的咖啡豆烘焙日期至訂單日期不多於一星期。