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Milchschokolade und Karamell mit Litschi-Nachgeschmack
similar to mushrooms
Fehlerrate:
angenehme Säure
Delicate acidity and long-lasting aftertaste
Rohkaffee - Kolumbien - La Sirena - Castillo - Osmotic Dehydration Vanille Kokos - Gewaschen - Co-Fermentation Striped Bourbon Milchschokolade und Karamell mit Litschi-NachgeschmackApricot and cocoa aromas. The taste is delicate with notes of apricot, plum and yellow fruits. Medium acidity with a long lasting aftertaste. Osmotic dehydration is an ancient method of drying fruits in liquids. Glucose sugar is combined with a natural fruit extract. The free glucose sugar binds the free water in the coffee, therefore penetrating the bean and replacing the water molecules with the fruit enriched sugar. This process brings flavors to
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