| LOCATION SPECIFICS |
South Huila |
| ROAST DEGREE |
2 roosters |
| ORGANIC? |
No |
| FARMER/COOP NAME DETAILS |
Grown by a group of 50 small holder farmers across South Huila. |
| PROCESSING DETAILS |
Extended double fermentation: 48hr in whole cherry fermentation, pulped, then a 48hr tank fermentation, then washed and finally sun-dried on patios. |
| COFFEE VARIETY |
100% Colombia variety. A hybrid of several different Catimor varieties first planted in Colombia due to high resistance to leaf rust and excellent cup quality. |
| Altitude: M.A.S.L. |
1,800–2,000 |
| ABOUT THIS COFFEE |
This is another one of our 100% single variety lots we recently acquired from Colombia. This is made up of Colombia variety, a hybrid of several Catimor varieties initially brought to Colombia due to their resistance to coffee leaf rust during the rust epidemic. This coffee has undergone a meticulous modern style of processing. After the cherry is brought together to the washing station by the over 50 growers, the cherry is first fermented for 48 hours. They monitor the temp and pH to determine the finishing point. After that the cherry is pulped out of its skin and fermented for another 48 hours, this time underwater in tanks. That is followed by washing and finally solar drying on patios. The hybrid nature of the processing gives this coffee subtle mellow fruit notes, a mild warm spice, and a great sweetness. It has a light, but creamy body, and a short, nutty finish with hints of warm spices. |
| TASTING NOTES |
FLAVOR: apple juice, cinnamon, melon, almond milk |
