TASTES LIKE citronella, melon, lemongrass, vanilla
ROAST Medium Light Roast, Filter
Manual and rigorous picking. Adequate equipment for the de-pulping process, which is done without water. Coffee is stirred and sensorial tasted to determine the ideal fermentation based on the cup profile wanted. Fermentation time for this coffee ranges between 19 and 22 hours in wholes cherries, then the cherries skin is taken out to start the second fermentation step in parchment and mucilage and last for 35 hours.
Once the coffee has been fully washed, is mechanically dried. The temperature is closely monitored and ranges between 35°C (95°F) and 45°C (113°F). The final humidity percentage is around 10.5%.
After the cherries spend their extended time inside the sealed tanks, the coffees are removed and placed on a three-tiered, raised, African bed system designed by Jamison. Temperatures, heat, humidity, and airflow are carefully controlled inside the dry houses and maintained within certain parameters to avoid damage. The coffee is consistently agitated throughout the day to allow consistent drying within the grain and to prevent any possibility of a mold bloom.
ORIGIN Valle del Cauca
FARM Cerro Azul
PRODUCER La Esperanza
PROCESS Hybrid Wash
QUALITY SCORE 90.0
ALTITUDE 1700-2000 masl