The Centroamericano variety is one of the great stars within the Aquiares estate. It is a hybrid between the Sarchimor and Rume Sudan varieties. What they do to obtain this hybrid is to section the stem of the Sarchimor taking advantage of its root since it is a more disease-resistant variety and implant at the top the stem of the Rume Sudan variety, a less resistant variety but much more organoleptically complex.<\/p>\n
With this variety, Diego does dozens of experimental processes to achieve very exclusive cup profiles. This 2020\/21 harvest has undoubtedly been the one in which the Aquiares team has experimented the most and it is the year that we are going to enjoy the most experimental batches at NOMAD COFFEE.<\/p>\n
Two weeks in advance of production, a microbial culture is prepared by isolating Lactobacillus from ripe cherries by using sea salt. This lactic culture is checked on frequently and left inside a cold ambient to maintain its purity. On the day of processing it prepares a 2% brine solution inside our fermentation tanks where it adds fully ripe depulped cherries and their lactic culture. For 3 days they monitor the fermentation, given that at this point the fermentation has reached the desired pH, brix level and the organoleptic qualities. Coffee is then washed, and dried for 15 days.<\/p>\n","protected":false},"excerpt":{"rendered":"
The Centroamericano variety is one of the great stars within the Aquiares estate. It is a hybrid between the Sarchimor […]<\/p>\n","protected":false},"featured_media":58504,"template":"","meta":[],"product_cat":[138,269],"product_tag":[296,731,495],"acf":[],"yoast_head":"\n