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A limited-run guest coffee from DAK.
Cream Donut, anaerobic natural Caturra & Chiroso, is produced by Franky Hoyos at Finca El Encanto in Pitalito, Colombia.
The cherries undergo a multi-stage fermentation, beginning with 40 hours of anaerobic fermentation and a 30-hour aerobic phase, before a specific yeast culture is inoculated for 36 hours. A thermal shock treatment instantly seals in the aromatic compounds, and the process concludes with 5 days of sun-drying and 20 hours of mechanical drying.
Producer: Franky Hoyos
Varietal:Caturra & Chiroso
Process: Anaerobic Natura
Notes: Chocolate • Cherry liquor • Vanilla
250g
Part of our Limited Run Guest Coffee collection: coffees from roasters we rate highly, chosen because there’s something particularly interesting, delicious or distinctive about them.
Available while this release lasts
A limited-run guest coffee from DAK.
Cream Donut, anaerobic natural Caturra & Chiroso, is produced by Franky Hoyos at Finca El Encanto in Pitalito, Colombia.
The cherries undergo a multi-stage fermentation, beginning with 40 hours of anaerobic fermentation and a 30-hour aerobic phase, before a specific yeast culture is inoculated for 36 hours. A thermal shock treatment instantly seals in the aromatic compounds, and the process concludes with 5 days of sun-drying and 20 hours of mechanical drying.
Producer: Franky Hoyos
Varietal:Caturra & Chiroso
Process: Anaerobic Natura
Notes: Chocolate • Cherry liquor • Vanilla
250g
Part of our Limited Run Guest Coffee collection: coffees from roasters we rate highly, chosen because there’s something particularly interesting, delicious or distinctive about them.
Available while this release lasts
