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products / Single origin coffee: 50 Specialty coffee & more

Australia Skybury

Extra Fancy cr. 18

250 g

Grinding

Quantity

Price

39,00€

products / Single origin coffee: 50 Specialty coffee & more

Australia Skybury

Extra Fancy cr. 18

250 g

  • Australia Skybury Caffè Fusari
  • Australia Skybury Caffè Fusari
  • Australia Skybury Caffè Fusari
  • Australia Skybury Caffè Fusari

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

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Taste

8.00

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Acidity

7.75

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Aftertaste

8.00

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Body

8.00

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Equilibrium

8.00

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Global

10.00

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Uniformity

10.00

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Sweetness

10.00

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Cup

10.00

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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.