CHINA | Puer Triple Fermentation Natural

■ FLAVOR COMMENT

It has a well-fermented aroma, and the flavor is exotic and tropical, reminiscent of ripe pineapple, papaya, and kiwi. You can enjoy the richness of red grapes and the refreshing fruitiness of orange. You can also feel a slight spicy edge in the sweetness of craft chocolate. Please enjoy the complex fruitiness and body created by the careful fermentation process.

■ FLAVOR NOTE

Tropical, Red Grapes, Juicy, Craft Chocolate


■ INFORMATION

SILANJIA's Triple Fermentation Natural, which was very well received in the past, is produced in small quantities each year while maintaining high quality.

The fully ripe coffee cherries are washed, sorted, and then put into anaerobically fermented state for 48 hours. After the first fermentation, they are dried in the sun for 48 hours, and then the same process is repeated for a second anaerobic fermentation. Finally, after the third anaerobic fermentation is completed, the proper drying process begins.


Multiple anaerobic fermentations allow for a wide variety of microorganisms to be involved in the fermentation, helping to create complex flavors. The 2024 lot was hand-picked and more carefully selected than in previous years. The flavor is cleaner and you can feel the rich aroma.


Country of Origin: China
Production area: Yunnan, Puer
Farm name: SILINJIA Coffee Farm
Elevation: 1,300-1,650m
Variety/ Catimor, Typica, Bourbon
Purification method/Triple Fermentation Natural
Klopp/ 2023/24
Roast level: Medium light roast
Importer/ MOUNTAIN MOVER

*This is only available at SHIKISHIMA COFFEE STAND.
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