Australia Skybury
Extra Fancy cr. 18
250 g
Aroma
Dessert - Chocolate
Taste
Hazelnut - Malt
Grinding
Quantity
Price
39,00€
Australia Skybury
Extra Fancy cr. 18
250 g
Description and details
Unique wet-processed beans with one of the most sophisticated technological structures in the world.
The particular single-origin, thanks to the mucilage that is left in small quantities on the beans and that once toasted caramelises, is incredibly sweet and chocolatey.
Notes of hazelnut and malt serve as a side dish.
- Origin: Australia
- Region: Mareeba
- Botanical species: Arabica
- Variety: Bourbon & Catuai
- Altitude: 550 - 700 masl
- Processing: Washed - Sun-dried - Hand-selected
Classification: TOP SPECIAL - EXTRA FANCY - CR.18
Roasting:
- slow, to give each bean the right amount of time to develop and a perfect texture
- light, to respect its quality and bring out all its individual nuances
- dedicated to single-origin and
- 100% artisanal order, exclusively handcrafted by the more than 20 years' experience of a true artisan roaster
Cooling: naturally air-cooled to ensure a pure product without interference
SCA score at origin
Aroma
8.25
Taste
8.00
Acidity
7.75
Aftertaste
8.00
Body
8.00
Equilibrium
8.00
Global
10.00
Uniformity
10.00
Sweetness
10.00
Cup
10.00
Score
86.00
Australia Skybury
Our artisanal roastery offers its audience this speciality single-origin as one of the rarest and most sought after in the world.
The Skybury plantation, one of the most renowned and famous, is situated at the top of the Great Dividing Range.
The subtropical climate and the sandy soils offer the perfect conditions for growing bourbon coffee.
Core values for this coffee plantation are: sustainable agriculture - its irrigation water is derived from the Tinaroo Lake irrigation scheme - and a unique wet-processing process that is one of the most sophisticated in the world, allowing the flavour of each bean to be "moulded", offering a perfect combination of speed and control.
Each coffee bean is left with a small amount of mucilage; it is washed and dried in just 1 hour (against the usually necessary 72).
The interruption of the fermentation process followed by a high-speed wash ensures that each bean retains even more of the flavour and organoleptic characteristics of this incredible coffee, whose mucilage, once roasted, caramelises.
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