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Origin: Caicedonia, Colombia
Altitude: 1570-1850 masl
varietal: Pacamara
process: Natural
Flavor notes: berries, grape, dark chocolate, cherry
Suggested for Pour over and Immersion:
1:15 Coffee to Water Ratio
Manual and rigorous picking. The coffee cherries are collected in the indicated maturation. Cherries are fermented in a special barriels with control temperature for 36 hours with no water. Barrels are closed but not seals in order to generate an aerobic fermentation.
After fermentation, the coffee cherries are left 48 hours in mechanical dryers for dehydration and then pass to solar dryers for 6 – 7 days depending on the weather until the dry cherries reach a moisture level of 11 to 12%.
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