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A very very special coffee. One I don’t think you’re going to forget about in a hurry.
Expressive, vibrant & delicious. Combining one of our favourite varietals with with modern processing (more info below). You can expect tons of complexity.
Cup notes — Raspberry, Rose, Turkish delight
Process — Washed, Yeast Inoculation + Thermal Shock
Region — Huila, Colombia
Producer — Edinson Argote
Vareital — Sidra
Altitude — 1850masl
THE PROCESS
1. Harvesting: This is carried out ensuring a minimum of 90% ripe cherry. 2. Floating: This ensures the removal of green, overripe, and dry cherries.
3. Oxidation: This is done in food-grade plastic drums for 16 hours.
4. Pulping: The cherries are pulped dry.
5. Oxidation after pulping: For 24 hours in order to remove the mucilage. The coffee is then washed at temperatures of 45°C, creating a thermal shock.
6. Maceration: We macerate Geisha, Sidra, Pink Bourbon pulp as a starter culture to then be inoculated with Hybrid Saccharomyces cerevisiae x Saccharomyces bayanus yeast.
7. Fermentation: For 36 hours at temperatures below 25°C with specific yeast. 8. Fermentation completion: After 36 hours, the coffee is washed at temperatures of 5°C to seal the fermentation.
9. Drying: After the 36 hours of fermentation, the coffee goes into drying, which is carried out for 76 hours at average temperatures of 40°C.
10. Stabilisation: This is done in grainpro-type bags.
A very very special coffee. One I don’t think you’re going to forget about in a hurry.
Expressive, vibrant & delicious. Combining one of our favourite varietals with with modern processing (more info below). You can expect tons of complexity.
Cup notes — Raspberry, Rose, Turkish delight
Process — Washed, Yeast Inoculation + Thermal Shock
Region — Huila, Colombia
Producer — Edinson Argote
Vareital — Sidra
Altitude — 1850masl
THE PROCESS
1. Harvesting: This is carried out ensuring a minimum of 90% ripe cherry. 2. Floating: This ensures the removal of green, overripe, and dry cherries.
3. Oxidation: This is done in food-grade plastic drums for 16 hours.
4. Pulping: The cherries are pulped dry.
5. Oxidation after pulping: For 24 hours in order to remove the mucilage. The coffee is then washed at temperatures of 45°C, creating a thermal shock.
6. Maceration: We macerate Geisha, Sidra, Pink Bourbon pulp as a starter culture to then be inoculated with Hybrid Saccharomyces cerevisiae x Saccharomyces bayanus yeast.
7. Fermentation: For 36 hours at temperatures below 25°C with specific yeast. 8. Fermentation completion: After 36 hours, the coffee is washed at temperatures of 5°C to seal the fermentation.
9. Drying: After the 36 hours of fermentation, the coffee goes into drying, which is carried out for 76 hours at average temperatures of 40°C.
10. Stabilisation: This is done in grainpro-type bags.