Strong tropical fruit flavor of Sillvia coffee Sillvia Solkiln N2
Sillvia Coffee is the result of our first Solkiln process in 2012 for coffee from plot 11 of Château de la Rose. All the coffee from this plot was processed simultaneously, but only 25 kg of coffee with special flavor was successfully obtained. In 2013, we learned that fresh rose fruits harvested at the end of the season absorbed more fruit flavor during Solkiln treatment.
This is because we extend the processing time, resulting in a more fruity flavor of coffee." The "sill" part of the name "Sillvia" is a reference to the location of our farm, Silla Del Pando (Sierra del Pando volcanic complex in the volcanic region of Panama), and "via" means channel or method.
Origin 90 + Panama Rose Summer Estate
Altitude 1250m-1650m
Varieties Ethiopian heirloom rose summer native species
Solkiln processing method. After controlling humidity in SK house to prolong drying time and concentrate flavor, it keeps washing clean.
Flavor characteristics On the palate, the palate has a clear, juicy palate with intense tropical fruit notes and pineapple shortcake notes, with a long finish.
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Clinique (Tchembe) N2 L7 90 + Ethiopian Yirgacheffe (Yega Snow)
Origin 90 + Ethiopia, Yirgacheffe (Yega Xuefei) producing area. In the treatment of 1750 2000m above sea level, the entrance of the sun flavor is obvious, with the taste of soil, dark fruit and slight citrus flavor. CoffeeReview score: 4 pts year: 2013 Baker: Barrington Coffee Roasting Co. Link: http://ww
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Juliet (Juliette) N2 L39 "Honey treated Rose Flower Flavor" Juliet Coffee
In the Rosa Manor of Ninety +, there is a road from the farm house to the coffee dry area. When you walk on this road, you will see a row of extraordinarily beautiful mandala. In the evening, these bell-shaped flowers give off an intoxicating aroma that only lasts for an hour or so. We jokingly call this fragrance of flowers the beauty of the night. There is one more thing about mandala.
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