Our second coffee bean of the COMPETITION lineup, lineup of exceptional quality and unique coffee beans, processed in innovative ways by the best coffee growers in the world.
This is my favourite coffee I have tried in the last year. It really stood out in the cupping.
Natural ICE is a completely new way of processing coffee cherries. The cherries are frozen during the process (the name ICE). The coffee is first subjected to dry aerobic fermentation for 24 hours, then placed in bags for 50 hours, keeping the temperature below 22 °C. This is followed by freezing for 72 hours. The coffee is then placed on raised beds for drying and the classic natural process is carried out.
The process described above makes the beans extremely sweet and the acids balanced. The coffee is characterised by notes of tangerine, apple and panela.
As the coffee is produced in small quantities, only 24 kg will be available for sale.