This coffee was grown by Jairo Arcila at the farm Villarazo. This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage strawberry and wine yeast were added. The cherries were then pulped and placed to dry on raised beds with ripe strawberry placed amongst the coffee until the ideal moisture content was achieved. This microlot is 100% Castillo. This variety was developed by Federación Nacional de Cafeteros. It is more productive than Caturra and resistant to coffee leaf rust.

나무사이로 캡슐 맛있게 먹는 법

에스프레소
룽고 버튼으로 추출 = 약 40g

아메리카노, 라떼
룽고 버튼으로 추출한 에스프레소 약 40g + 물 or 우유 60g (1 : 1.5 비율)

아이스 아메리카노, 라떼
룽고 버튼으로 추출한 에스프레소 약 40g + 물 or 우유 40g (1 : 1 비율) + 얼음

Tips

린싱을 해야 하는 이유
서로 다른 커피를 추출하면 이전에 추출한 커피의 맛과 향이 섞일 수 있으며, 커피 찌꺼기가 추출통로를 막아 원활한 추출이 되지 않을 수 있습니다.

커피 추출이 되지 않는다면?
로스팅한지 얼마 되지 않은 신선한 커피로 만들기 때문에 캡슐 안에 가스가 차 추출이 되지 않을 수 있습니다. 이럴 경우 캡슐을 머신에 넣기 전 충분히 흔들어 줍니다. 그래도 추출이 잘 되지 않을 때는, 캡슐 앞 부분에 핀셋이나 송곳으로 작은 구멍을 바깥부분에 2-3개 정도 내어 가스를 빼면 보다 수월하게 추출할 수 있습니다.

Payment

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Shipping

• Shipping Method : Parcel Service
• Shipping Area : A Region.
• Shipping Cost : International Shipping Fee
• Shipping Time : 2 - 9 days
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