Chorora Lactic CM Washed Sidra by Olinka Velez - Ecuador
- Precio regular
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559 kr - Precio regular
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- Precio de venta
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559 kr
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Cantidad de café
El Tarro: Contiene 250 gramos de granos de café especial recién tostado.
La Caja: Contiene 100 gramos divididos en 2 x 50 gramos de frijoles enteros estilo competición.
La Bolsa Grande: Contiene 1000 gramos de granos de café especial recién tostado.
La caja Cápsulas: Contiene 10 cápsulas de café biodegradables compatibles con Nespresso.
Al por mayor
¿Quieres comprar más? Consulta nuestra sección de mayoristas .
Cómo preparar cerveza
La Doble Flor | 15 g de café/250 g de agua
⏱ 0:00-0:10 | 50 gramos
⏱ 0:30-0:40 | 50 gramos
⏱ 1:00-1:10 | 150 gramos
¡El tiempo de preparación para esta receta debe ser entre 2:40 y 3:00!
Respecto a la extracción, esta receta da como resultado un valor de TDS de 1,35 ≈ 20,5 % de extracción.
Descargue nuestra guía de preparación V60 GRATUITA, La receta de Double Bloom aquí: PDF oePUB
Envío con Post Nord
Para envíos internacionales : una vez que PostNord haya enviado su café fuera de Suecia, lo entregará al servicio postal nacional del país de destino.
Si tiene instrucciones o solicitudes de entrega especiales, deje una nota en su carrito antes de realizar el pago.
Envío con UPS
Con UPS podemos garantizar un servicio de entrega rápido y profesional que garantiza que recibirás tu café fresco.
Detalles del producto
Chorora ‘Red’ by Olinka Velez - Double Lactic Carbonic Maceration Washed Sidra– Ecuador
A radiant and deeply expressive Sidra from the mystical highlands of Loja, Ecuador.
From the plot known as Jumbo on Olinka Velez’s farm Chorora, this washed Sidra undergoes a dual-stage, lactic carbonic maceration—resulting in a cup that balances elegant floral tones with vibrant, fruit-saturated depth.
Producer and Process Info
• Farm: Chorora
• Producer: Olinka Velez
• Location: Sozoranga, Loja, Ecuador
• Elevation: 1,600 masl
• Variety: Sidra
• Process: Double Anaerobic Washed with Lactic Carbonic Maceration
Processing begins with 72 hours of carbonic maceration in whole cherry, fermented with lactobacillus cultivated from mosto. The coffee is then partially washed, retaining some mucilage, and placed into tanks for another 72 hours of fermentation. The final wash reveals a reddish hue on the parchment—earning it the name Red Sidra. Drying is slow and controlled on raised beds until the beans reach 10% humidity.
Cup Profile
White floral aroma, papayo, effervescent cherry, stewed plums, sparkling acidity, long and complex finish
Backstory
Chorora is one of Ecuador’s most forward-thinking farms—located on the historic Inca Road with panoramic views of the Macará Valley. Owned by Olinka Velez and sister farm to Yambamine, Chorora leads with transparency and innovation. A new on-site lab is being built to pioneer fermentation techniques and microbiological research. Olinka’s vision is grounded in both scientific rigor and spiritual connection to the land—making this Sidra as much a story of transformation as it is a cup of rare beauty.
Availability
Amount
Our specialty coffee range comes in 250-gram jars of whole beans roasted for filter or slightly edgy espresso, packed and shipped on demand for maximum freshness. These coffees hit the sweet spot between specialty coffee and competition-style coffee, with a taste profile that is both exciting and unique.
In the Jar
Each jar contains 250 grams of whole beans, roasted to perfection for both filter coffee and a slightly edgy espresso. Packed and shipped on demand, this coffee delivers maximum freshness, ensuring an extraordinary experience from the moment you open the jar. Treat it like a fine bottle of champagne—if you’re lucky, the “swoosh” will fill the room with intoxicating aromas.
Limited release only at standoutcoffee.com